Eggless Dark Chocolate Brookies is an interesting mix of a brownie with a cookie. The final baked dish is a cross between both as it is chewy and soft, at the same time baked in a cookie shape. I used Dark Cocoa powder to get this Eggless Brookie.
I was first introduced to this dish when I happened to watch a Masterchef episode along with my kids. That season my kids were crazy after that show and used to watch it daily. One of the episodes they made me watch with them, what the time when the judge made the contestant make a midnight snack and the contestant came up with this. My kids have been after me ever since we saw that. I was finally able to make it this time.
The Dark Cocoa powder makes this very intense dark and since it is supposed to be soft and chewy too, Chinnu didn’t like it. He said I need to bake it some more. On the other hand, Peddu loved it! In fact, after clicking the pictures, when I told them that they can have the cookies and I went to nap. When I came back, I saw the entire box empty! I was glad that both Konda and Peddu liked this.
It has been a while since I baked cookies and so ended up making two versions. I seriously mix that time when I bake like crazy! I at least don’t have to worry about snacks when boys are at home. I am hoping I will complete the last one soon.
Until then you enjoy these brookies!
We are starting the Week 2 of BM#81 and this week I will be sharing 3 different cookies.
Step By Step Pictures for making Eggless Dark Chocolate Brookies
Eggless Dark Chocolate Brookies
1/2 cup All Purpose Flour
1/4 cup Dark Cocoa Powder
1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/3 cup Sugar powdered
1/4 cup Butter softened unsalted
A Pinch Salt skip if using salted butter
2 to 3 tbsp Milk
1/2 cup Semi Sweet Chocolate Chips
1/2 cup Chocolate Chips
How to bake Eggless Brookies
In a bowl, take the flour, cocoa, baking powder and baking soda.
Add the sugar, soft butter along with semi sweet chocolate chips. Mix well till you find the mix all in a crumbly texture.
Now slowly add milk till you can hold the dough. Refrigerate for 30 mins.
Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
Scoop out into small balls, flatten with your palm, top with chocolate chip and line them on the baking tray.
Bake for 10 mins at 160 C. Bake again for 5 mins.
Allow the cookies to rest in the oven for another 15 to 20 mins.
I actually left it in the oven overnight.