Sanity Chek


A quick and easy alternative to making brownies. Takes fewer ingredients and my 12-year old asked me to make these instead of brownies ever again. The cream of tartar used in making snickerdoodles makes these light and chewy and crispy.

Blue Ribbon Recipe

These chocolaty cookies are like a brownie and a cookie combined into one scrumptious treat. They puff up a bit when baking, but flatten when cooled. They are rich and chewy. Turbinado sugar on top gives the cookies a little crunch.

Note: Every oven is different. We'd suggest starting to watch the cookies at 7 minutes to make sure the bottoms do not get burned. The Test Kitchen


★★★★★ 1 vote

10 Min
10 Min


  • 1 box
    Duncan Hines chewy fudge brownie mix, 18.3 oz
  • 1 large
  • 2 Tbsp
  • 1/3 c
    vegetable oil
  • 1 tsp
    cream of tartar
  • 1/8 c
    cane or turbinado sugar (latter is larger crystal) for topping the cookie

How to Make Browniedoodles


  1. Preheat oven to 375 degrees. Do not follow the instructions on the brownie mix box. Replace with all the ingredients (except the turbinado sugar) and measurements instead.
  2. You only really need to mix the batter with a spoon. It quickly comes together into a soft dough.
  3. Drop by teaspoonfuls onto a parchment paper lined cookie tray (if possible) or if not, a greased cookie tray.
  4. Flatten with the bottom of a glass.
  5. Instead of rolling the dough around in a bowl of sugar, I just covered each cookie generously with the large-crystal turbinado sugar. The large crystal make it more crunchy and a nice contrast to the cookie that results.
  6. Cook for about 8 -10 minutes. I have a convection oven and they are done exactly at 8 minutes.
  7. These must cool for a bit before trying to remove them from the tray to cool further on a rack. The puffiness will settle down but the cream of tartar makes these a wonderful texture. Enjoy.

Printable Recipe Card

About Browniedoodles

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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