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Brownie Crackles Recipe
Brownie Crackles Recipe photo by Taste of Home

Brownie Crackles Recipe

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4.5 55
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

Ingredients

  • 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.

Directions

  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.

Reviews for Brownie Crackles

AVERAGE RATING
   (61)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (13)
3 Star
 (3)
2 Star
 (2)
1 Star
 (4)
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MY REVIEW
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!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 25, 2015

"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 !!!!!"

MY REVIEW
Reviewed Jan. 25, 2015

"Love this recipe! Received many compliments."

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