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!

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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.

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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):

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