Crinkly Brownie Cookies

Don’t be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!

Don't be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!

These cookies are a perfect Valentine’s day treat and the best part is they are so completely easy to make! As I was making these over the weekend I was also making the Chocolate Molten Lava CakesΒ and the funniest part was how similar these recipes are. If you haven’t checked out that recipe you really need to, it is the perfect Valentine’s Day dessert!

The batter for these cookies will seem super liquidy at first, but by the time they come out of the fridge they will have the consistency of chocolate fudge. I just scooped them with a coffee scoop and rolled them into little balls. While the first 6 were cooking, I put the other balls of batter in the fridge to keep them cool.

When they come out of the oven they will look like little puffs, even more so than the picture below. By the time they cool they will just look like a delicious thick cookie. The real treat you’re in for is how much like a brownie they taste! Fudgy, crackly and chewy all at the same time. The outside is chewy while the middle of the cookie just melts into your mouth.
Don't be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!

Looking to make other cookies for your favorite valentines? Or possibly a kick butt bake sale you need to prepare for? Here is a running tally of other cookies from the blog.

I mean c’mon, check out that fudgy cookie! The lighter coloring on the bottom third of it is the crispier part of the cookie.

Brownie-Cookies-3

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Crinkly Brownie Cookies

Don't be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!
Yield 20
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 oz dark chocolate , chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup light brown sugar (lightly packed)

Instructions

  • In a microwave safe bowl, add the butter and chocolate and microwave for 30 seconds.
  • Stir and microwave a second time until completely melted.
  • Let cool for a couple of minutes.
  • In a small bowl mix the eggs and sugar.
  • Add them to the chocolate mixture and stir to combine.
  • Add in flour and baking powder, stir until just combined.
  • Refrigerate batter for at least 30 minutes, preferably 45-60 minutes.
  • Preheat oven to 350 degrees.
  • Scoop out cookie dough in 2 tablespoon sized balls.
  • To measure accurately I used a coffee spoon.
  • On a silpat put 6 cookies to a full cookie sheet.
  • Bake for 11-12 minutes.
  • When they come out of the oven they will look like little mountains, but when they cool they will deflate.

Notes

Adapted from Ricardo's Cuisine

Nutrition

Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 10mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 80IU | Calcium: 18mg | Iron: 1.5mg
Keyword: Crinkly Brownie Cookies

Don't be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!

Don't be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!
Don't be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These look and sound so scrumptious that I just have to try them! I have a question first, though. ?
    How long do you leave them on the cookie sheet before removing to a rack for cooling? I don’t want them falling apart when I move them, but I also don’t want them over cooked and I know they continue to bake for a bit when left on the cookie sheet.
    Thanks!

    1. So sorry, this comment got snared in the spam filter somehow! I left them for about five minutes and used a flat spatula to remove them from the pan. They were cool enough to come off without any damage. Also, if you’d like you can use a silpat, then there is no way you’d have any cookie collateral damage.

    2. Sabrina,

      I clearly made some mistakes in making these cookies. Did I make a mistake using unsweetened Baker’s chocolate? My dough was hard like a hard, hard piece of dried fudge after refrigerating an hour. I had to struggle to get out of the bowl and try to make a ball which was a crumbled bunch of pieces i had to press very hard together. It was the hardest dough ever. I baked anyway and they did not taste good and they look the same. Baked soft but still a ball of lumps and not tasty. Help!

      1. I am sure the recipe has long been cooked/or not but I still want to try to help.

        Yes the trouble was the chocolate choice. There isn’t enough sugar in it to help with melting, it probably baked into sort of hockey pucks? I hope with another round of baking you do love the recipe. πŸ™

  2. OMG, look at that perfect crinkly top of the cookie!! These sound like a perfect marriage of cookie and brownie. They look soooo good!

  3. Sabrina, these remind me so much of the cookies my best friend’s mom used to make. You could smell them baking down the block! I’ll have to give yours a try now. :o)

  4. Brownies are my go to dessert because they are rich and fudgy! I always love to eat the edges since they have the chewy AND the crispy factor. These are the perfect blend and I can eat the whole batch, not just the edges:)