More like a brownie bite than a cookie, per se, these chewy chocolate brownie crinkle cookies are a nice alternative to a tray of actual brownies since they come in bite-size servings.
This is absolutely my go-to brownie recipe. These are chewy, rich, and most importantly very quick to come together. No melting butter or chocolate.
I have a confession to make… in general, I think out of the box brownie mixes are better than brownies from scratch. Crazy, I know. But it’s true. I haven’t found a brownie recipe that really beats Ghirardelli Triple Chocolate mix. But! These brown butter brownies come close. And they offer a rich nuttiness (thanks to the browned butter) that’s distinct and delicious.
I’m being cutesy with the title because I plan to try these again with almond butter (or cashew butter, or pecan butter…). The base is what matters, and it’s a solid foundation for swirling in some nut-butter goodness.
Okay, so most people would probably call these “Mexican Hot Chocolate” Brownies, but I’ve never been to Mexico. And spicy food reminds me of Austin, so I shall call these what I want, since I adapted this recipe to suit myself.
Here is a true fact about baking: recipes come out “wrong” or go awry or do something weird all the time – even for experienced bakers.