These eggless brownie cookies or brookies are the most popular recipe on my blog and for good reason – they’re deliciously addictive and taste just like a brownie!
I saw these brownie cookies for the first time when Harry Foster made them on Masterchef Australia (Season 8.) When I first tried his recipe, I fell in love with it. I mean – imagine eating a brownie and a cookie together! Droolicious.
But like with all cookies, making an egg-free version with the right taste and texture turned out a little more challenging than I thought. It took a fair number of trials and disappointments to get it just right. But the effort proved to be so worth it because it’s gone on to become not only my son’s favorite treat of all time, but also the most popular recipe on the blog! So many of you have been trying these, that I created a “brookie fan club” highlights under my instagram profile! Haha!
Before you go on to make these, here are a few things to know:
Do note that unlike a traditional cookie, the brookies are not crispy or chewy. If that’s what floats your boat, you should make my epic chocolate chip cookies. But not having crisp edges, doesn’t make it any less delicious. With the cracked top, and dense fudgy center, it’s actually exactly like eating a brownie (with way less effort that goes into making one!)
While you can use any brand or kind of chocolate chips, I recommend using a good quality or known brand that will make your cookies taste even better. I used 54.5% dark chocolate. Also, while you can substitute the chocolate chips with chunks or finely chopped baking chocolate, do keep in mind the major difference between the two – chocolate chips are specially formulated to hold their shape during the baking process whereas chunks/baking chocolate tend to melt more and faster. So if replacing with chunks, you may find them to have disappeared into the cookie at the end of the baking process.
KNEADING AND SHAPING
It’s important to not “knead” the dough for the brookies or it may become chewy and lose its fudgy texture. You just need to mix it till all the ingredients combine and you have a soft dough. Keeping it in the fridge is important for the flavors to combine and to ensure the dough doesn’t flatten too much. While shaping, make round balls, and flatten each one with your hand, then place on the tray. If you’re more of a chocolate walnut brownie person (who isn’t!) you can even top the dough with walnut pieces before baking.
While making the brookies is a very simple one-bowl process, the only part that may be confusing during the first time is knowing when the brookies are done. Unlike a cake, you cannot use the toothpick test and you can’t really lift one a hot cookie to check. So the only way of knowing is to rely on the time – i’ve never had to bake these cookies for more than 11 minutes. Some ovens may need 1-2 minutes here or there. I recommend taking out the tray at the 10 minute mark to check for two things – if the top is even lightly cracked and if you touch the sides, they feel just a tiny bit hard. If you feel its’ not done, let it bake for another 2-3 minutes at most.
COOLING AND STORING
The brookies will be very soft when right out of the oven and set as they cool. Do not try lifting one or it’ll just crumble in your hands. Wait for it to come to room temperature, then eat or transfer to an airtight container and store for upto 4-5 days (if you can keep them that long, I never can!)
MAKING A LARGE BATCH
If you’d like to make a larger batch of these brookies (and I can totally understand why you would want to) you can easily double or triple the recipe maintaining the proportions for all ingredients. Since the baking time itself is not much, just pop the portion of the dough you’re not baking, into the fridge (covered) and take it out when you’re ready to bake and shape.
Now go on and try these and give me a holler if you like them! I’m on Instagram at loveandflourbypooja
OTHER EGGFREE COOKIE RECIPES YOU MAY LIKE
- Epic Chocolate Chip Cookies
- Decadent Chocolate Oatmeal Cookies
- 3-Ingredient Butter Cookies
- Cheese Chili Biscuits
Brookies (Brownie Cookies)
- ¼ cup Whole-Wheat Flour
- ¼ cup All-Purpose Flour
- ¼ cup Cocoa Powder
- ¼ cup Caster Sugar
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- 3 tbsp Butter
- 2 tbsp Milk
- ¼ cup Choco-Chips
- Line a cookie tray with baking paper/parchment. Pre-heat the oven to 170 degree C.
- Combine the flours, cocoa powder, sugar, baking powder, and baking soda together in a bowl.
- Add the melted butter, milk and half of the chocolate chips and bring it together to form a soft dough.
- If the dough feels dry, add 1-2 tsp of milk.
- Cover the dough and leave it in the fridge for 10 minutes.
- Remove the dough and make equal sized balls with it. Flatten slightly and place them on a baking tray leaving enough space between each. Top with the remaining chocolate chips or walnut pieces.
- Bake at 170 degree C for 10-12 mins. The cookies will be very soft when you take them out of the oven. Do not attempt to pick them or they will break. Let them cool for 10-15 minutes, then enjoy your cookies.
- Store airtight for upto 4-5 days.
Will try this recipe ……..missed ur previous ones
🙂 Please do and let me know how it turned out!
Hi can I make it in pressure cooker as I don’t have oven..
Hi Kalyani, please take a look at Apurva’s comment on this post. She’s shared details of how to make this in a cooker.
I tried this recipe and is my personal favourite now.. This is the easiest recipe I have ever come across and all thanks to you❤️
Hi Malavika, so glad you liked it! Thank you for your feedback 🙂
What’s your cup size 240 ml or 200 ml
Hi it’s 240 ml.
Tried ur recipe 2dy. It’s amazing…. Thank u soooo much…
Thanks a lot for your feedback Savita.
Looks awesome…and easy for an amateur baker like me….definitely giving this a try pooja!
Thanks Purnima. Let me know how it turns out for you.
Can you use regular butter or does it have to be unsalted? Thanks!
Hi I’ve used regular Amul butter (salted)
Hi, can we make it with cake flour?Thanks
Hi Aarthi, I haven’t tried but if using cake flour I would add about a tbsp more of the flour to this recipe
can we use normal sugar in case we dont have castor sugar
Yes, powdered will be better.
What can we use in place Of castor sugar?
Hi Divya, use powdered sugar less 1 tbsp
Made these today….was it suppose to be soft cookies? Taste is awesome but it doesn’t have any crispiness in it. Its soft. My daughter loved it ? she even ate the dough.
Haha. That’s cute. My son does that all the time. The cookies are soft in the center like a brownie. But have a slightly crisp exterior, like a shell
Can you please guide about preheat timing ?
Hi if choco chips r not avb den what can be the substitute for it at this point during lockdown .
Hi Swati, if you have any other baking chocolate, cut it into smaller chunks and use. Or just skip entirely
Hi thanks a lot ??? gonna try this super soon
Hello mam.thank u so much for ur eggless receipe.can we add oil instead of butter? Or is it mandatory to use butter.tht too completely molted butter?
Hi Saswati, in general in baking you can substitute oil in place of butter. However in this recipe, I personally prefer the use of butter as it lends a certain richness. I found using oil leaves a residual taste. You could still give it a try and see if it works for you.
Hiiii…first of all you are an awesome baker…. My question is can I bake them on a pan? If I don’t have oven?? ..and also I don’t have baking soda….will only baking powder work???
Hi Zainab, thank you. I haven’t tried these in a pan. If you do, let me know how they turn out for you? And no, you’ll need both baking soda and baking powder for these
The butter you use in your recipes, is it unsalted?
Hi Sunidhi, in baking, unsalted butter is preferred mostly because it allows you control over the amount of salt in the recipe. I have found that Amul butter (salted) works just fine because it’s not too salty. However, if you usually bake with unsalted butter, feel free to use that and add an pinch of salt separately to your batter.
Hi! Can we make it without cocoa powder, using just chocolate chips? If I want to make it less chocolatey.
Hi Payal, without cocoa, the balance of the recipe may be off. If you want a cookie that’s not as chocolate-y, I would recommend the chocolate chip cookies — https://loveandflourbypooja.com/epic-chocolate-chip-cookies/
I am gonna try this recipe today…Can I grease the tray with oil since I don’t have a baking paper
Hi Mrugaya, yes you can grease the tray if you don’t have baking paper.
I don’t have choco chips can i use morde dark compound n if yes what qtty
Do we bake with both the rods on?
Hi Urvi, I bake the brookies with only the lower rod on.
You’re awesome. I tried this today for my lil niece and she said please make these everyday ???? they were gone in like 5 minutes. I upped it a little by adding some hazelnut chocolate to it.
Hi Aishwarya, you are awesome for saying that 🙂
Thank you for trying the recipe. Glad your niece loved them. Hazelnut chocolate is the best!
Can we double or triple the recipe to make more brookies at once. Or there has to be some alteration
Hi Aishwarya, you certainly can. No other alterations to be made. Just double/triple all ingredients in the same ratio.
Please tell if this could be made in a cooker?? If yes, also let me know about the preheating time and prep time
Hi Muskan, I haven’t tried making the brookies in a cooker so I’m not sure. But you could give it a shot and see?
Brookies finally!!!!! It was yum yum yum!!! Super easy to make.. and needless to say, super quick to disappear from plate ???? I replaced the chocochips with chunks of dark chocolate since I didn’t have chocochips available but couldn’t wait any longer to try these! Also, I baked these on stovetop. Used the usual stovetop method- pressure cooker (without whistle and gasket) with a layer of salt and baking stand, preheated at medium flame for 15 minutes. Then placed these brookies on a baking tray, placed the tray on stand and closed the lid. Baked for 20-30 minutes (time will depend on the size of brookies you make and size of cooker used) (cooker used without whistle and gasket). Cooled these brookies for 30 mins before removing from baking tray (Yup, it is difficult to resist not eating them, but its too hot and soft, so can break easily. Hence it needs to cool down)
Thank you so much for sharing your feedback and experience Apurva. This will be very helpful for readers that want to try a similar method. Thanks for taking the time to detail it so well
Can we use powdered sugar also in this recipe??????
Hi Shubhangi, yes you can. Reduce the quantity by 2 tbsp
2 tb or 1 as above u hav mentioned above to reduce by 1tb???
The Brookies are just amazing. Baked two batches already in less than a day. Now planning to bake the third batch. Great recipe with perfect sweetness. ????
Hi Ayesha, glad they turned out well and that you enjoyed them 🙂
Can I use only whole wheat flour?
Hi you could but the texture and taste will definitely be different.
Hii just wanted to know can i use dark chocolate chunks unside and top it up with chocolate chips??and also to bake on both rod ??
Hi Abhya, I’ve addressed the chocolate details in the post. Bake on lower rod only
Like others have also joined your brookie club. Perfect and quick recipe . Thank you Pooja
Welcome aboard ????????
What temperature and time settings need to be followed to bake in microwave convection mode?
Hello JC, the temperature needs to be the same. However, convection baking is faster so you’ll need to keep a check on the baking time. It will probably take a few minutes lesser.
We have to use sweet or unsweetened coco powder in cookies?
Hi jyoti, unsweetened cocoa powder is preferred
Heyyy!! In Otg while baking both heating rods should be on or only lower one???
Hi Palak, I bake with only the lower rod on. If you have baked cookies with both rods on, you could bake on that mode too.
Made it for the first time !!! Awesome just loved it, every bite just melts in the mouth , and those who are a dark chocolate fan , just go for it !!!!
Hey Anubhuti, am so glad you liked them. ❤️
Hello! Can I use all purpose flour only? What amount? Thanks!
Hello Claire! You can surely use all purpose flour. The quantity will be the same.
Made this today… tastes yumm but the inside felt a little crumbly… ifs it like that or fudgy like a brownie… what could be the reason
Hello bindi, these will be fudgy and soft in the center similar to brownies. The crumbly interior could be due to adding less liquid for binding or overbaking.
Hi can I use full wheat flour ?
Hi sanviti, you can but it will be a little dense.
Ma’am we need to use salted butter or unsalted???
Hi Paridhi, I prefer to use salted butter in most of my recipes. If you use unsalted, add a pinch of salt to the dough separately.
It’s my go to recipe when so ever someone in the house craves for something chocolatey.. Have it or serve it with coffee, ice-cream or milk it will always be a hit when you have guests over… Since the time I came accross this recipe, I guess I would have made it Zillion times since..
By the way I wrote this while baking them at the moment..
That is so kind of you Tarun. Thank you for trusting the recipe, glad that you love it!
Ohmygod! These brookies tasted heavenly. I tried baking them the other day and it was like i am really having a brownie in the form of a cookie. I love all your recipes especially the tea cakes. Thank you so much for starting this platform and sharing recipes for eager bakers like us ♥
So happy to hear this. Thank you so much for sharing your feedback Vartika 🙂
Are these supposed to be soft inside…
Hi Priyanka, yes these are fudgy in the center.