Crinkly Brownie Cookies
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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 Cakes 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.
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.
- Jacques Torres Chocolate Chip Cookies
- Oreo Chunk Cookies
- Sprinkles Birthday Cake Cookies
- Award Winning Gingerbread Cookies
- Cinnamon Roll Cookies
- Strawberry White Chocolate Oatmeal Cookies
- Oatmeal Reese’s Peanut Butter Cookies
- Chewy Oatmeal Raisin M&M Cookies
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.
Crinkly Brownie Cookies
- 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)
- 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.
Adapted from Ricardo's Cuisine
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