Brownie Crinkles
Indulge in the irresistible charm of Brownie Crinkles, where the rich fudginess of classic brownies meets the delicate, crackled allure of a cookie! These soft, chewy treats feature a decadent blend of cocoa powder and melted semi-sweet chocolate, elevated by a dusting of powdered sugar that bakes into a signature crinkled finish. With just 20 minutes of prep time, these eye-catching cookies are perfect for satisfying chocolate cravings or impressing guests at your next gathering. Their slightly underbaked centers and crisp outer layers create a delightful textural contrast in every bite. Whether served with a glass of milk or as part of a dessert platter, these homemade Brownie Crinkles are a crowd-pleasing fusion of timeless flavors and festive appeal. Keywords: brownie crinkle cookies, fudgy cookies, chocolate dessert, easy cookie recipe, holiday baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Semi-sweet chocolate chips
- 0.25 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a small microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring after each, until smooth. Let cool slightly.
In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy (about 2 minutes).
Add the melted chocolate mixture and vanilla extract to the sugar mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients. Mix until a thick, sticky dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls. Toss each ball in powdered sugar to coat thoroughly.
Place the coated balls on the prepared baking sheets, leaving about 2 inches of space between each ball.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers look slightly underbaked. Do not overbake to maintain their fudgy texture.
Remove from the oven and let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 558.6 g | 203% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 377.5 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 311 mg | 24% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
