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.