Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, brownie crinkle cookies [no flour]. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Here is a recipe for brownie crinkle cookies without wheat flour (gluten-free). It tastes almost like a thin fudgy brownie that is rich in chocolate flavor. These fudgy brownie crinkle cookies are the best of both worlds.

Brownie Crinkle Cookies [No Flour] recipe is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Brownie Crinkle Cookies [No Flour] recipe is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook brownie crinkle cookies [no flour] using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brownie Crinkle Cookies [No Flour]: recipe

1. Prepare 28 g (2 tbsp) unsalted butter
2. Make ready 140 g (5 oz) semi-sweet chocolate
3. Make ready 100 g (1/2 cup) granulated sugar
4. Take 1 medium-size egg (about 48 g without shell)
5. Prepare 1/4 tsp vanilla extract
6. Take 13 g (2 tbsp) unsweetened cocoa powder, sifted
7. Prepare 1/8 tsp baking powder, sifted
8. Get 10 ml (2 tsp) milk
9. Take 1 pinch salt, optional

Most of the time these types of cookies are flavored with chocolate, almost mimicking brownies. Mix until no flour speckles appear. Sift the powdered sugar into a bowl. Using a cookie scoop, portion the cookies.

Steps to make Brownie Crinkle Cookies [No Flour]: recipe

1. Youtu.be/35z_nDQOE0s
2. Melt butter and chocolate over a double-boiler. Using a silicone spatula, mix until thoroughly combined. Then remove from double-boiler and set aside to slightly cool.
3. Beat egg and sugar with a mixer for about 2 minutes.
4. Add the melted chocolate. Beat again until well combined.
5. Add in the rest of the ingredients. Then switch to a silicone spatula and mix thoroughly. If your batter turns out runny, refrigerate until it gets stiffer for about 15 minutes.
6. Portion the dough with a tablespoon or an ice cream scoop onto a tray lined with parchment paper. If you want to round the cookie, do it with a wet finger to avoid sticking.
7. Bake in a preheated oven at 350°F or 180°C for 12-15 minutes. Bake for 12 minutes if you want softer cookies. Bake longer if you want them crispier.
8. Let cool completely on the tray before serving.

These brownie crackle-top cookies are the best of both worlds—soft on the inside (like a brownie) and slightly crunchy on the outside (like a cookie). In a measuring cup or bowl, mix the vanilla extract with the eggs, then whisk them into the cocoa-butter mixture. Add this wet mixture to the dry flour mixture. These Chocolate Crinkle Cookies are fudgy and soft in the middle, like a brownie in texture, with a crackled exterior. They're one of my favorite And they taste wonderful!

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