After much trial, error and tinkering, I am thrilled to reveal the best eggless recipe for brownie-cookies, a.k.a. brookies!
To say this recipe was a challenge is an understatement. If you’ve ever made my original recipe for brookies, you’ll know that these gorgeous brownie-like cookies in large part owe their shiny cracked crusts and fudginess to the process of beating eggs and sugar together until thick and creamy in consistency. While noble, my first two attempts at eggless brookies fell short of achieving the same aesthetic, let alone texture. I had all but given up but decided to have one last gander, this time arriving jubilantly at the result! The secret? Dissolving sugar and water together to make a syrup which mimics the egg-and-sugar mixture!
How To Make Eggless Brookies
- Start by melting dark chocolate & butter together, using either a microwave or a double-boiler. Use a good quality baking dark chocolate; Amul will also do.
- Next, dissolve sugar in water, by heating the mixture on your stove. Remove from heat immediately and set aside.
- Whisk together the melted chocolate-butter mixture and the sugar syrup.
- Now sift in the dry ingredients (cocoa powder, all-purpose flour, cornflour and baking powder) and gently fold until incorporated.
- Quickly scoop the brownie-like batter out onto your prepped baking tray. Sprinkle on sea salt and/ or press some chocolate chips on top.
- Bake in a pre-heated oven for 8-10 minutes until the edges have just slightly set and the centre is still soft.
Tips For Making The Best Eggless Brownie-Cookies
Timing and temperature hold the key for baking the best eggless brownie-cookies.
- When dissolving the sugar into the water: be careful to ensure that the mixture doesn’t boil, the water doesn’t start to evaporate and/ or the sugar doesn’t caramelise!
- When mixing the melted chocolate-butter mixture and the sugar syrup together: it is crucial that you do this step while the sugar syrup and the melted chocolate-butter mixture are both warm. The warm temperature is what contributes to the smooth and thick batter this recipe requires.
- The batter will be thick yet gooey and similar to brownie batter: it should not be crumbly or similar to cookie dough. While you will be able to drop the batter with a spoon/ ice cream scoop on the baking sheet, you should not be able to shape it as you would cookie dough.
- Bake the cookies immediately: quickly drop the batter out onto your baking sheet and pop it in to the oven to bake while the batter is still warm. If you leave it at room temperature for too long, it will firm up and lose its desired consistency. Make sure there is about three inches space between the cookies on the baking sheet as they will spread.
- Keep a close eye on the timer. These cookies will bake for 8 – 10 minutes depending on your oven and the temperature of the batter (our’s are usually done at the 8-8.5 minute mark). For the best eggless brownie-cookies, remove from the oven as soon as the tops look shiny and cracked and the centres are still soft (the edges will look set but will not be completely firm). If you over-bake your brookies, they won’t be as gooey or moist as you’d like!
Finally, this is a small-batch recipe which makes just 4 cookies (mainly because it’s just my husband and I at home and if I make a larger batch, we will end up eating it all in the same time frame!). If you would like to bake a bigger batch, just scale up the recipe as desired.
Of course, if you are not restricted from baking with eggs, I would recommend the original version of my brookies (baked with eggs):
Walnut Brownie-Cookies (Brookies)
A cross between chewy cookies and gooey brownies, these "brookies" are as delicious as you'd expect them to be! Think shiny, crinkled tops and fudgy middles balanced by the gentle crunch of toasted walnuts.
GET THIS RECIPE
Eggless Brownie-Cookies (Brookies!)
These brownie-like cookies are so fudgy, you simply won't believe they're eggless! They're soft-centred yet chewy, with the shiny and lightly-cracked tops that are the hallmark of the very best "brookies." This small-batch recipe makes just four, so scale it up for a bigger batch.
Ingredients
- 60 gm dark chocolate, chopped (use a good quality baking chocolate; I used Amul)
- 30 gm butter
- 40 gm caster sugar
- 30 gm dark brown sugar (you can also use soft brown sugar or just entirely use caster sugar)
- 50 ml water
- 60 gm all-purpose flour
- 3.5 gm cornflour
- 15 gm cocoa powder
- ¼ tsp baking powder
- ½ tsp vanilla extract
- sea salt
- chocolate chips (optional)
Instructions
- Pre-heat the oven to 180°C. Line a baking sheet with parchment paper.
- Melt the butter and chocolate together in a microwave (checking at 30 second intervals) or using the double-boiler method (in a heat-proof bowl set over a pot simmering water). Once melted, set aside to cool down slightly.
- Stir the sugars and water together in saucepan. Place on low heat, stirring regularly until the sugars have completely dissolved in the water. Remove from heat immediately.
- Whisk the sugar syrup into the melted chocolate mixture while both are warm
- Quickly sift in the dry ingredients (cocoa powder, baking powder, flour, cornflour) and gently fold until incorporated into a thick yet gooey brownie-like batter.
- While the batter is still warm, quickly drop it onto your prepped baking sheet (I used an ice cream scooper to do this deftly and easily). Sprinkle with sea salt and/ or press some chocolate chips on top.
- Bake the cookies for 8-10 minutes until the edges have barely set and the tops have developed a shiny, slightly crinkly crust.
- Leave the cookies on the baking sheet for 5-10 minutes before transferring to a wire rack to cool down completely. Enjoy!
Notes
- When dissolving the sugar into the water: be careful to ensure that the mixture doesn’t boil, the water doesn’t start to evaporate and/ or the sugar doesn’t caramelise!
- When mixing the melted chocolate-butter mixture and the sugar syrup together: It is crucial that you do this step while the sugar syrup and the melted chocolate-butter mixture are both warm. The warm temperature is what contributes to the smooth and thick batter this recipe requires.
- The batter will be thick yet gooey and similar to brownie batter: it should not be crumbly or similar to cookie dough. While you will be able to drop the batter with a spoon/ ice cream scoop on the baking sheet, you should not be able to shape it as you would cookie dough.
- Bake the cookies immediately: quickly drop the batter out onto your baking sheet and pop it in to the oven to bake while the batter is still warm. If you leave the batter at room temperature for too long, it will firm up and lose its desired consistency. Make sure there is about 3 inches space between the cookies on the baking tray, as they will spread.
You May Also Like To Browse…
Brookie Loaf Cake
A gooey brownie-like chocolate cake layered atop a buttery chocolate-chip cookie base.
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Paleo Brookies (Flourless Brownie-cookies)
A paleo-friendly recipe for brownie-esque dark chocolate cookies. Yes, these are gluten-free, dairy-free and free of refined sugar too!
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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Loveddd the recipe . Finally found an eggless recipie for the crinkle top brownies . Thanks a ton Ayushi :)))
Finally found an eggless recipie for the crinkle top brownies . Thanks a ton Ayushi :)))
So glad ! Thanks for the lovely feedback 🙂 A x
My daughter & I tried this recipe for mother’s day today & O.M.G….
It was simply DIVINE
PURE INDULGENCE
Thanx a ton for this recipe!!!
Wow , thank you! So pleased that it made the occasion all the more memorable for you!
Hi! Is it 3.5 g cornflour or 35 g cornflour?
3.5 gm- just about half a tablespoon!
3.5 gm!
Tried these super tasty Brookies after reading the recipe in The Foodie Diaries . They turned out to b exactly the way they shud be – crunchy outside n fudgy inside.
Thanku so much for these kind of eggless recipes .
So happy to hear that they turned out to be delicious!
Such a simple easy recipe to make but they work so well and taste so delicious, you’d never guess that there are no eggs in it! A must try recipe for sure 🙂
Thanks for sharing your experience Sophie ! So glad to hear you loved this recipe as much as we do at home too!
Yummy brookies…super hit with the kids
So thrilled to hear, thank you!
Can I make dis brookies recipe in gas stove….by pouring batter into little bowls
No, sadly not.
Can you give the measurements according to cup size as well?
What type of butter do you use – unsalted or salted?
salted is absolutely fine- I use Amul!
Loved it! Special thanks for the notes.