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Brownie Crackles Recipe
Brownie Crackles Recipe photo by Taste of Home

Brownie Crackles Recipe

Publisher Photo
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 Dec. 17, 2014

"The recipe is easy but I expected a more chocolatey taste...probably would not make this recipe again."

Reviewed Dec. 14, 2014

"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."

Reviewed Dec. 12, 2014

"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."

Reviewed Nov. 7, 2014

"Love these cookies! Have been making them since Dec 2005 without any problems.

However, I would suggest that you change the recipe to state size of brownie mix in ounces.
These have always been a family favorite!"

Reviewed May. 19, 2014

"Great recipe! After reading other reviews, I used 1/4 cup of water. But it looked a bit crumbly so I added a little more. Making it about 1/3 cup. After my first batch was done, they hadn't spread much so for the second batch I dipped a fork into the confectioner' sugar and pressed the dough like you would for a peanut butter cookie. I also extended the cooking time to 11 minutes. They were perfect! I'll definitely use this in the future."

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