Common Questions
Why didn’t my brownie cookies get crackly on top?
Usually it is one of three things: the sugar did not dissolve enough, the batter cooled too much before baking, or you used very low sugar. Whisk the eggs and sugar until the mixture looks a bit thicker and glossy, and avoid letting the batter sit around for a long time after you add the flour. A standard 5-minute rest (just to let it thicken) is great, but if the batter gets fully cool and stiff before baking, the crust is harder to pull off. Also, use granulated sugar as written.
Can I use Dutch-process cocoa?
Yes. Dutch-process cocoa makes them darker and a little smoother in flavor. Natural cocoa gives a slightly sharper chocolate bite. Both work here, though Dutch-process can sometimes give a touch less lift and brightness. Not a dealbreaker, just a vibe.
My batter feels runny. Is that normal?
It should be like a thick brownie batter, not pourable like cake batter. If it is runny, your butter and chocolate may have been too hot. Let the batter sit 5 to 10 minutes, stirring once halfway through, until it is glossy but scoopable.
How do I know when they’re done?
The edges should look set and slightly firm, but the centers will still look a bit soft and puffed. They finish as they cool. If you bake until fully firm, you will lose the fudgy middle. Optional nerd check: the centers are often around 175 to 185°F when they are perfectly fudgy, but visuals are totally enough here.
Can I make them gluten-free?
Yes. Use a 1:1 gluten-free baking blend in place of the all-purpose flour. Let the batter sit 10 minutes before scooping to help it hydrate.
