I absolutely love how these Brownie Crackles turn out—soft, fudgy, and covered in a delicate dusting of powdered sugar that looks like tiny winter snowballs. When I first tried this Brownie Crackles recipe, I was amazed at how simple it was to get such a decadent treat without fussing over complicated steps. It’s one of those recipes that works beautifully for last-minute guests or when you want something chocolatey to share with friends.
You’ll find that this Brownie Crackles recipe perfectly balances fudgy brownie richness with a sweet powdery coating that melts in your mouth. Plus, you don’t have to make brownies from scratch—the box mix paired with a few pantry staples makes this an easy and reliable bake for any occasion, whether it’s a casual afternoon snack or a festive holiday treat.
Why You’ll Love This Recipe
- Super Easy to Make: This recipe uses a boxed brownie mix, saving you time without sacrificing flavor.
- Deliciously Fudgy Texture: The addition of flour and a resting period makes these cookies delightfully soft inside.
- Perfectly Powdered: Rolling them in confectioners’ sugar creates that irresistible crackled look and sweet finish.
- Great for Any Occasion: Whether it’s a party, school treat, or cozy night in, these brownies always impress.
Ingredients You’ll Need
Each ingredient here plays a crucial role in balancing texture and flavor, and they’re ones you can easily keep in your pantry for quick bakes whenever inspiration strikes.
- Chocolate fudge brownie mix: I love the convenience of using a quality boxed mix like Pillsbury for consistent taste every time.
- All-purpose flour: Adds a little structure while keeping the cookies soft and tender.
- Large egg: Binds everything together and adds richness.
- Vegetable or canola oil: Provides moisture without altering the flavor.
- Water: Helps mix consistency and keeps dough soft enough to roll.
- Milk or semi-sweet chocolate chips: I find chocolate chips add extra bursts of melty goodness throughout.
- Confectioners’ sugar: Essential for that classic crackled, powdery outer coating.
Variations
I love mixing things up with this Brownie Crackles recipe to keep it interesting, and I encourage you to play around too! Whether you want to suit a dietary need or just add your own twist, these cookies are a great canvas for creativity.
- Nutty Addition: I sometimes fold in chopped walnuts or pecans for a little crunch—my family goes crazy for the texture contrast.
- Chocolate Type Swap: Using white or dark chocolate chips changes the flavor profile nicely if you’re looking for something different.
- Gluten-Free: Try swapping all-purpose flour for a gluten-free blend to make these suitable for gluten-sensitive friends.
- Spiced Brownie Crackles: A pinch of cinnamon or espresso powder adds subtle warmth and depth—perfect for fall baking!
How to Make Brownie Crackles Recipe
Step 1: Mix Up the Dough
Start by combining the boxed chocolate fudge brownie mix (remember—don’t prepare the actual brownies) with the flour, egg, oil, and water in a large bowl. Stir it together with a rubber spatula until all the ingredients are blended into a sticky dough. Then fold in the chocolate chips for pockets of melty goodness. I discovered this trick of folding in chips after many trial bakes—it makes such a delightful surprise inside each cookie!
Step 2: Let the Dough Rest
Once mixed, let your dough rest at room temperature for 30 minutes. This step is key—I learned the hard way that skipping it results in dough that’s too sticky to handle. Letting it stand helps thicken the dough and makes it easier to shape without adding extra flour that could toughen the final cookies.
Step 3: Coat and Shape the Crackles
Put the confectioners’ sugar in a small bowl. Using a tablespoon-size cookie scoop, drop dough balls directly into the sugar (this method helps because the dough is very sticky). Immediately roll each dough ball in the sugar until well-coated, then place them 1–2 inches apart on your lined baking sheets. This powdery coating is what creates the beautiful crackled effect when baked—don’t skip or rush this part!
Step 4: Bake to Perfection
Bake the cookies in a 350°F oven for 8 to 10 minutes. Around the 5-minute mark, I like to carefully rotate the pans to ensure even baking—crumbly edges with chewy centers are the goal here! After baking, let them cool on the trays for about 15 minutes before transferring to wire racks to cool completely. A quick dusting of extra powdered sugar just before serving really elevates their appearance and sweetness.
Pro Tips for Making Brownie Crackles Recipe
- Perfect Sugar Coating: Always roll the dough balls right after scooping to prevent sticking and ensure a full sugar crust.
- Don’t Overbake: The crackles cook quickly—pull them out as soon as the edges set to keep the centers soft and fudgy.
- Rest Dough Consistency: Letting the dough stand makes scooping much easier and improves texture.
- Use Parchment or Liners: It prevents sticking and makes cleanup a breeze—trust me, I’ve avoided many sticky-situation disasters this way!
How to Serve Brownie Crackles Recipe
Garnishes
I love dusting these brownies with extra confectioners’ sugar just before serving—it adds a pretty snowy finish and a touch of sweetness that melts on your tongue. Sometimes, I sprinkle a few sea salt flakes on top for a sophisticated salty-sweet combo that really highlights the chocolate flavor.
Side Dishes
These Brownie Crackles pair beautifully with a big scoop of vanilla ice cream or a dollop of fresh whipped cream. For a cozy afternoon, I serve them alongside a warm cup of coffee or rich hot cocoa—guaranteed to make everyone smile.
Creative Ways to Present
For birthday parties or festive occasions, I’ve arranged Brownie Crackles on a tiered dessert stand sprinkled with edible glitter and fresh berries. It’s a simple way to make them feel extra special without extra fuss. Plus, wrapping them individually in cellophane bags with a ribbon makes perfect homemade party favors!
Make Ahead and Storage
Storing Leftovers
Leftover Brownie Crackles keep wonderfully in an airtight container at room temperature for up to 3 days. I’ve found that they stay soft and moist if stored this way, but do avoid stacking them too tightly to prevent the powdered sugar from rubbing off.
Freezing
If you want to keep these longer, I freeze them fully cooled in a single layer on a baking sheet, then transfer to a sealed freezer bag—this prevents them from sticking together. When frozen, they last for up to 3 months and thaw beautifully overnight in the fridge.
Reheating
To freshen leftovers, I pop a couple of Brownie Crackles in the microwave for about 10-15 seconds—it’s enough to warm them through and soften the centers again without melting the sugar coating completely. It’s a little trick I discovered that makes them taste just-baked!
FAQs
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Can I use homemade brownie batter instead of a boxed mix?
Absolutely! While this Brownie Crackles recipe is designed for convenience using a boxed mix, you can substitute with your homemade batter. Just be sure the dough is thick enough to hold its shape when scooping and rolling in sugar.
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Why do I need to let the dough rest before baking?
Resting the dough for 30 minutes allows it to firm up a bit, making it easier to handle and shape. This also helps the cookies bake more evenly and develop their signature fudgy texture.
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Can I make these Brownie Crackles vegan?
To make them vegan, look for a dairy-free brownie mix and substitute the egg with a flax or chia egg. Use vegetable oil as directed and choose vegan-friendly chocolate chips. Keep in mind texture may vary slightly, but they’ll still be delicious!
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How do I prevent my Brownie Crackles from spreading too much?
Make sure your dough isn’t too warm or wet, and don’t skip the resting period—it helps control spread. Also, placing the dough balls at least 1-2 inches apart gives them room to expand without merging.
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Can I add other mix-ins besides chocolate chips?
Definitely! Chopped nuts, toffee bits, or dried fruit are fantastic additions that complement the rich brownie flavor. Just fold them in gently before resting the dough.
Final Thoughts
This Brownie Crackles recipe has become a staple in my kitchen because it brings together ease, flavor, and that irresistible appearance we all love. I hope you give it a try and see how it quickly becomes one of your go-to desserts — because honestly, there’s something so satisfying about biting into a fudgy, crackly cookie that also looks stunning. Next time you want chocolate comfort without the stress, just reach for this recipe and enjoy!
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, chewy chocolate cookies made from a box of chocolate fudge brownie mix combined with simple ingredients and coated in confectioners’ sugar for a crackled, snowy appearance. These cookies are easy to prepare and bake quickly, making them a perfect treat for chocolate lovers seeking a fudgy texture with a delightful sugar coating.
Ingredients
Dry Ingredients
- 1 box chocolate fudge brownie mix (13×9″ pan size)
- 1 cup all-purpose flour
- 1 cup confectioners’ sugar
Wet Ingredients
- 1 large egg
- 1/4 cup vegetable or canola oil
- 1/2 cup water
Add-ins
- 1 cup milk or semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and allow for easy cleanup.
- Mix Dough: In a large bowl, combine the chocolate fudge brownie mix, all-purpose flour, egg, vegetable or canola oil, and water. Use a rubber spatula or spoon to blend everything together until the dough is well combined and smooth. Avoid preparing the brownies as directed on the box, using only the dry mix.
- Fold in Chocolate Chips: Gently fold the milk or semi-sweet chocolate chips into the dough to distribute them evenly throughout the mix.
- Rest the Dough: Let the cookie dough stand at room temperature for about 30 minutes. This resting period helps the dough firm up slightly for easier handling.
- Coat in Sugar: Place the confectioners’ sugar into a small bowl. Using a tablespoon-sized cookie scoop, scoop out dough balls and drop them directly into the confectioners’ sugar bowl as the dough is sticky. Roll each dough ball thoroughly in the sugar to coat it completely.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them 1-2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. Rotate the baking pans halfway through baking to ensure even cooking and browning.
- Cool and Finish: Remove the cookies from the oven and let them cool on the baking sheets for about 15 minutes before transferring them to wire racks to cool completely. Just before serving, dust the cookies with additional confectioners’ sugar if desired for extra crackle effect.
Notes
- For best results, use a high-quality chocolate fudge brownie mix like Pillsbury Chocolate Fudge Brownie Mix.
- Dropping the dough balls directly into the confectioners’ sugar helps with managing the sticky dough.
- Allowing the dough to rest makes it easier to handle and improves texture.
- Cooling the cookies on the baking sheet before moving helps maintain their soft texture.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 130
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
