Brownie Crinkles Recipes
BROWNIE CRINKLES
Throw together these delightful morsels in a snap by adding two ingredients to Teresa's Brownie Mix. The crinkle-topped cookies are crunchy outside and chewy inside.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, combine the brownie mix, eggs and vanilla; mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheet. Bake at 375° for 8-10 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts :
GINGERY BROWNIE CRINKLE COOKIES
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
- Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
- Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
- Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
- Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
BROWNIE CRINKLES
Here is another version of Brownie Crinkles that I just received in an email from the www.recipe4living.com website. Using a brownie mix, these cookies are balled and rolled through powdered sugar for that "quaked" look.
Provided by senseicheryl
Categories Healthy
Time 40m
Yield 2 dozen cookies, 12 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees.
- Grease cookie sheet.
- Mix brownie mix, egg, and water until well blended.
- Shape dough into balls.
- Refrigerate dough 20-30 minutes for easier handling.
- Roll in powdered sugar.
- Place about 2 inches apart on cookie sheet.
- Bake 10-12 minutes or until almost no indentation remains when lightly touched in center.
Nutrition Facts : Calories 215.7, Fat 5.6, SaturatedFat 1.2, Cholesterol 17.6, Sodium 131.9, Carbohydrate 38.8, Sugar 26.3, Protein 2.6
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