Brownie Crackles Recipes
BROWNIE CRACKLES
These chocolate chips and brownie mix cookies pack a rich chocolate taste while remaining simple to make. Rolling the dough in powdered sugar gives them their inviting crackled appearance. -Ellen Govertsen, Wheaton, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes. , Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BROWNIE CRACKLES
Make and share this Brownie Crackles recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 23m
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine brownie mix, flour, egg, water, an oil and mix well.
- Stir in chocolate chips.
- Place confectioners' sugar in a shallow dish and drop dough by tablespoonfuls into sugar and roll to coat.
- Place 2 inches apart on greased baking sheets.
- Bake at 350 for 8 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 69.5, Fat 3, SaturatedFat 0.9, Cholesterol 3.4, Sodium 25.5, Carbohydrate 10.1, Fiber 0.2, Sugar 5.7, Protein 0.9
BROWNIE CRACKLE
My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don't worry, they're easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it's almost overdone. Unlike a regular brownies, you want it to dry out...kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
- Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
- Place a silpat baking liner on a one-half sheet pan and pour batter over the silpat(or parchment paper). Spread the batter very thin and evenly. Don't worry about it being pretty, even is what you want.
- Bake at 375*F for about 20 minutes watching so it doesn't burn. You want it completely baked and almost completely dry to the touch.
Nutrition Facts : Calories 81.3, Fat 6.3, SaturatedFat 3, Cholesterol 17.9, Sodium 3.9, Carbohydrate 6.2, Fiber 0.4, Sugar 4.2, Protein 1
BROWNIE CRACKLES
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.
Provided by Allrecipes Member
Time 25m
Yield 27
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine brownie mix, flour, egg, water and oil; mix well. Stir in chocolate chips. 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 degrees F for 8-10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 25.5 g, Cholesterol 6.9 mg, Fat 7.2 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 65.7 mg, Sugar 5.7 g
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BROWNIE CRACKLES | THE DOMESTIC REBEL
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5/5 (5)Category Cookies, DessertCuisine American, DessertTotal Time 50 mins
- In a large bowl, combine the fudge brownie mix (do not prepare the brownies!), flour, egg, oil, and water together with a rubber spatula or spoon until well blended. Fold in the chocolate chips. Let the cookie dough stand for 30 minutes at room temperature.
- Place the confectioners' sugar in a small bowl. Using a Tablespoon-size cookie dough scoop, scoop cookie dough balls and drop directly into the confectioners' sugar. I recommend dropping the dough directly into the sugar because the dough is super sticky and soft. Immediately roll the dough ball in the confectioners' sugar to coat, then place 1-2" apart on the prepared baking sheets.
- Bake for 8-10 minutes, rotating pans halfway through baking time to ensure even baking. Cool on the baking sheets for about 15 minutes, then transfer to wire racks to cool completely. Just before serving, dust with any additional confectioners' sugar.
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