Fudgy Brownie Crinkles

The batter is closer to a thick brownie than standard cookie dough. The recipe is built for a Fudgy cookie result in a Sheet pans.

Ingredients

• 170 g dark chocolate
• 40 g butter
• 150 g sugar
• 2 eggs
• 55 g flour
• 20 g cocoa
• 1/2 tsp baking powder
• salt

Method

1. Heat oven to 175°C/350°F and line two sheet pans.
2. Melt dark chocolate with butter and let it cool until warm rather than hot. Whisk eggs and sugar until slightly thickened, then stream in the chocolate mixture.
3. Fold in flour, cocoa, baking powder and salt. Rest the batter just until it thickens enough to scoop; do not chill it until hard.
4. Scoop spaced mounds onto the trays and bake one tray at a time until the tops are cracked and glossy while the centres remain soft.
5. Cool on the tray for several minutes before transferring because the cookies are fragile while hot.

Why this formulation works

The batter is closer to a thick brownie than standard cookie dough. Brief resting allows it to thicken enough to scoop while preserving a glossy cracked top.

Pan, doneness and texture

The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.

For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.

Recipe notes

• Use weight measurements for the most repeatable result.
• Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.

Useful next steps

Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.