- 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
- In a large bowl, beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips.
- 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.
Reviews for Brownie Crackles
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"Made these today for the first time, froze the dough for 20 minutes before baking cookies on parchment paper, increased cooking time to 11 minutes and also added extra 1/4 cup oil to batter, make sure to use two boxes of regular Betty Crocker brownie mix, unable to find family size, best cookies ever !!!!!"
"Love this recipe! Received many compliments."
"The recipe is easy but I expected a more chocolatey taste...probably would not make this recipe again."
"This is my favorite recipe but I always do the Batch the night before after my first experiance put the powder sugar in a zip lock bag to coat the cookies. We have been using this recipe since 2009."
"These are absolutely delicious! These cookies give you the best part of a pan of brownies; the corners. They are crusty around the edges but soft and chewy in the middle. Followed the recipe exactly (omitted chocolate chips) and did not have any of the problems that some reviewers had. My conclusion as to why some people had problems is they may have not used a large enough box of brownie mix."