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.