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Brownie Crackles Recipe
Brownie Crackles Recipe photo by Taste of Home

Brownie Crackles Recipe

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Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these sweet cookies from Ellen Govertsen of Wheaton, Illinois. Rolling the dough in powdered sugar gives them their inviting crackled appearance.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:27 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 27 servings


  • 1 package fudge brownie mix (13-in. x 9-inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1 cup (6 ounces) semisweet chocolate chips
  • Confectioners' sugar

Nutritional Facts

2 cookies equals 154 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 84 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips.
  2. Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; roll to coat. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Brownie Crackles in Quick Cooking September/October 2000, p55

Nutritional Facts

2 cookies equals 154 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 84 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

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Reviewed Nov. 18, 2015

"First time in years i used a recipe without reading the reviews first - and I sure should have! Unfortunately, I had a Betty Crocker mix and the batter was so runny I must have looked 10 times at the recipe thinking surely I forgot something. I gave up trying to "roll" the runny dough in the sugar, and just poured the batter in the pan. Tasted good, but if I would have wanted brownies, I wouldn't have tried to make cookies."

Reviewed Nov. 3, 2015

"I have made these twice and the flavor and texture is excellent. I recommend using the Duncan Hines version of the mix to avoid batter being too runny. With Duncan, it was easy to roll into balls, coat in powdered sugar, and then flatten with a glass once on the sheet. When I used the Betty Crocker version they were much harder to work with, slightly runny, but would form ok once rolled in sugar. Just took some effort!"

Reviewed Aug. 1, 2015

"Soooo good!! They make a very soft dough, but I used a cookie scoop and plopped them in the powdered sugar and flipped them over in the powdered sugar with a fork! I refidgerated the dough and that helped. I used dark chocolate chips and they were amazing. I baked them for 8 minutes and they were gooey and good!!"

Reviewed Jul. 26, 2015

"Deliciously chocolate! I made these without any changes and they were chocolaty goodness. I used a cookie scoop and dropped them into a bowl with the powdered sugar and then rolled them in it. It was so easy and rolled in the sugar without any issues."

Reviewed Apr. 30, 2015

"Good recipe. I added mint M&Ms to give it a little extra something. They are best eaten within the first 2 days. After that they get a little hard."

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