You know that moment when you carve out a few hours to bake some cookies before dinner and everything goes wrong?
This is the story of these brownies.
I am participating in the Great Food Blogger Cookie Swap, and I am super excited. And maybe a little paranoid.
I wanted to be proactive and send my cookies out right away. Because I’m pretty sure otherwise I am going to forget.
So I carved out an afternoon to make delicious cookies for the cookie swap. I even made the dough the day before and let it chill.
All I had to do was bake the cookies.
They were supposed to be a modified version of Chocolate Crinkle Cookies. I’ve made a mint version before so I wasn’t expecting any trouble.
Really, this should’ve been my first sign.
The dough turned out more like brownie batter than cookie dough. When I scooped it out onto the cookie sheets, it expanded all over the cookie sheet.
So, I embraced it. I took my Chocolate Crinkle Cookies and turned them into Chocolate Crinkle Brownies.
These are the chewiest, fudgiest brownies I have ever had.
Way better than a box.
Look how thick and chewy those brownies are. I love a good, chewy brownie.
The moral of this story: Turn those cookies into brownies.
- 1/2 cup vegetable oil
- 1 cup cocoa powder
- 2 cups sugar
- 2 tsp. vanilla
- 4 eggs
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp. buttermilk
- 1/2 cup powdered sugar
- Prepare a 9x9 baking dish. Preheat oven to 350.
- In a large bowl, sift cocoa powder, flour, baking powder, and salt. Set aside.
- In the bowl of a mixer, mix vegetable oil, granulated sugar, and vanilla.
- Add eggs, one at a time. Mix in buttermilk and vinegar.
- Add dry ingredients slowly, in three parts.
- Pour batter into baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool for 5-10 minutes. Sprinkle powdered sugar on top.
- Serve warm.
- Store in an airtight container for 5-7 days.
Pour a tall glass of milk and make these brownies!