Oh, you’re going to love this Brownie Crackles recipe — it’s like a chocolate lover’s dream come true! I first stumbled upon this treat when I wanted something that combined the fudgy goodness of brownies with a soft, chewy cookie texture. These little delights crackle beautifully on top from the confectioners’ sugar coating, giving them that classic crinkled look that’s just irresistible.
Brownie Crackles work wonders when you want a quick dessert that feels homemade but doesn’t take all day to make. I love keeping these on hand for when friends pop over or when the family needs a mid-afternoon pick-me-up. Trust me, once you try making these, you’ll see why “Brownie Crackles Recipe” keeps popping up as a favorite in my kitchen.
Why You’ll Love This Recipe
- Simple to Make: Using a boxed mix means you get amazing flavor without fuss or complicated steps.
- Deliciously Chewy: The combination of flour and chocolate chips gives texture that everyone raves about.
- Perfect for Any Occasion: Whether it’s snack time, dessert, or a potluck, these crackles always impress.
- Visual Eye-Catcher: That crackled sugar coating looks professional and tasty, even if you’re a beginner!
Ingredients You’ll Need
The ingredients for this Brownie Crackles recipe are super straightforward, but each one plays a key role in getting that perfect chewy texture and rich chocolate flavor. Quick tip: using good-quality chocolate chips really amps up the taste here.
- Chocolate fudge brownie mix: I’ve found boxes like Pillsbury work beautifully and save tons of time.
- All-purpose flour: Helps give the cookies structure while keeping them soft.
- Large egg: Acts as a binder to pull everything together.
- Vegetable or canola oil: Keeps the cookies moist and tender without weighing them down.
- Water: Adds just enough hydration to create the perfect dough consistency.
- Milk or semi-sweet chocolate chips: For that melty chocolate goodness inside each bite — I mix them up depending on mood!
- Confectioners’ sugar: This is your magic dust for the crackly, snowy coating on top.
Variations
I love experimenting with this Brownie Crackles recipe — sometimes swapping chocolate chips for white chocolate or adding a handful of chopped nuts for crunch. You’ll find that it’s super adaptable, so feel free to make it your own!
- Nutty Twist: Adding walnuts or pecans gives an unexpected crunch that my family adores.
- Fudgy Upgrade: For an extra-rich bite, try mixing in some cocoa powder with the brownie mix.
- Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose and double-check your brownie mix.
- Spiced Variation: A pinch of cinnamon or chili powder adds warmth and a subtle kick that’s surprisingly good!
How to Make Brownie Crackles Recipe
Step 1: Prepare Your Dough
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners — trust me, this makes clean-up a breeze and prevents sticking. In a large bowl, mix together the brownie mix (don’t prepare it like brownies!), flour, egg, oil, and water using a spatula or spoon. You’ll notice the dough is soft and a bit sticky. Fold in your chocolate chips, then let the dough rest for 30 minutes at room temperature. This resting step is key—it helps the dough hold together better when you shape the cookies.
Step 2: Coat and Scoop the Cookies
Pour confectioners’ sugar into a small bowl. Using a tablespoon-size cookie scoop (or just spoon), scoop a ball of dough and drop it directly into the sugar. I recommend this drop-right-into-the-sugar method because the dough is super sticky, and trying to shape it first just turns into a sticky mess! Roll the dough ball immediately in the sugar to coat it well. Place each coated ball 1-2 inches apart on your prepared baking sheets — the cookies won’t spread much, but leaving a little space helps them bake evenly.
Step 3: Bake to Perfection
Bake your Brownie Crackles for 8 to 10 minutes. I like to rotate the pans halfway through baking — it helps everything cook evenly, especially if your oven tends to have hot spots. When they’re done, the cookies will look puffed with a classic crackled surface. Let them cool on the baking sheets for about 15 minutes before transferring to wire racks to cool completely. For that extra pretty finish, dust a little more confectioners’ sugar right before serving.
Pro Tips for Making Brownie Crackles Recipe
- Don’t Skip the Rest: Letting the dough stand for 30 minutes helps it hold shape and develop flavor—I’ve learned this makes a huge difference.
- Sugar Coat While Warm: Rolling dough balls right away in the sugar keeps the coating even, which gives you those iconic crackles.
- Watch the Bake Time Carefully: Overbaking can dry out these soft cookies, so stick close at the 8-10 minute mark.
- Use a Cookie Scoop: A scoop makes uniform cookies, so they bake evenly and look professional even if you’re in a hurry!
How to Serve Brownie Crackles Recipe
Garnishes
I love finishing these with a fresh dusting of confectioners’ sugar just before serving — it makes them look like they came straight from a bakery. Sometimes, I add a few fresh raspberries or a dollop of whipped cream on the side to complement the chocolatey richness. It’s fun and adds a bright contrast to the deep flavors.
Side Dishes
Brownie Crackles pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. I also sometimes serve them alongside fresh fruit or a simple berry compote for a little freshness that balances the sweetness.
Creative Ways to Present
For parties, I like arranging them on a tiered dessert stand or stacked in a pretty jar tied with a ribbon. These also make beautiful edible gifts when boxed up with a sprinkle of powdered sugar and a handwritten note—just saying!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Brownie Crackles in an airtight container at room temperature for up to 3 days. They stay soft and delicious, but if you want to keep them longer, I recommend freezing.
Freezing
Freeze leftovers in a single layer on a baking sheet first, then transfer to a zip-lock bag or airtight container. This way, they don’t stick together. They keep well for up to 3 months, so you can always have a stash ready for a chocolate fix.
Reheating
To reheat, pop them in a 300°F oven for 5-7 minutes or microwave one cookie for about 10 seconds. The warmth brings back that soft, gooey texture like they’re freshly baked.
FAQs
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Can I make Brownie Crackles without a boxed brownie mix?
Absolutely! You can use your favorite homemade brownie batter, just be sure it’s thick enough to handle as a cookie dough. You might need to adjust the flour slightly to get the right consistency for rolling and coating in sugar.
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Why do the Brownie Crackles need to rest before baking?
Letting the dough rest allows the flour to hydrate fully and the mixture to firm up. This helps the cookies keep their shape on the baking sheet and develop a better texture.
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Can I use dark chocolate chips instead of semi-sweet?
Definitely! Dark chocolate chips will give your Brownie Crackles a more intense, bittersweet flavor. It’s a favorite twist if you like your desserts less sweet.
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How can I make sure my Brownie Crackles have that crackled look?
Rolling each ball fully and immediately in confectioners’ sugar is the key trick. The contrast between the sugary exterior and fudgy interior creates the signature crackled pattern after baking.
Final Thoughts
Honestly, this Brownie Crackles recipe quickly became a staple in my dessert line-up because it’s easy, fast, and downright delicious. I love how it manages to feel indulgent but is simple enough for even last-minute baking adventures. If you try it once, I’m pretty sure these crackly, chocolatey morsels will become one of your favorites just like they did for me. So grab that brownie mix, some confectioners’ sugar, and get baking — you won’t regret it!
Print
Brownie Crackles Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Brownie Crackles are soft, fudgy cookies made from a chocolate fudge brownie mix, enriched with extra flour and chocolate chips, then rolled in confectioners’ sugar for a crackled, sweet exterior. These delightfully chewy treats are perfect for chocolate lovers, offering an easy and quick recipe that yields irresistible, melt-in-your-mouth cookies.
Ingredients
Brownie Cookie Dough
- 1 box chocolate fudge brownie mix (13×9″ pan size)
- 1 cup all-purpose flour
- 1 large egg
- 1/4 cup vegetable or canola oil
- 1/2 cup water
- 1 cup milk or semi-sweet chocolate chips
Coating
- 1 cup confectioners’ sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix the Dough: In a large mixing bowl, combine the chocolate fudge brownie mix, all-purpose flour, large egg, vegetable or canola oil, and water. Use a rubber spatula or spoon to mix until well blended. Once combined, fold in the chocolate chips gently to distribute them evenly throughout the dough. Allow the cookie dough to rest at room temperature for 30 minutes; this helps the dough to firm up slightly and improves texture.
- Coat Dough Balls: Place the confectioners’ sugar into a small bowl. Using a tablespoon-sized cookie scoop, scoop out dough balls directly into the confectioners’ sugar bowl. Due to the dough’s sticky and soft consistency, dropping dough directly into the sugar is easiest. Immediately roll each dough ball in the confectioners’ sugar until fully coated, then place the coated dough balls about 1-2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. To ensure even baking, rotate the pans halfway through the baking time. The cookies should have a crackled surface and still appear soft in the center when done.
- Cool: Let the cookies cool on the baking sheets for about 15 minutes so they set and firm up. Then, transfer the cookies to wire racks to cool completely.
- Serve: Just before serving, dust the cookies with any remaining confectioners’ sugar for an extra touch of sweetness and a beautiful, snowy crackled finish.
Notes
- For best results, use Pillsbury Chocolate Fudge Brownie Mix or a similar quality brand.
- Allowing the dough to rest for 30 minutes is important for texture and easier handling.
- Rolling the sticky dough balls immediately in confectioners’ sugar prevents sticking and helps achieve the signature crackled appearance.
- Cookies can be stored in an airtight container at room temperature for up to 3-4 days.
- For a richer chocolate flavor, use semi-sweet chocolate chips.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 15 mg
