These Brownie Cookie Hybrids are a delightful fusion of textures and flavours, combining the fudgy richness of brownies with the chewy shape of cookies. This recipe is perfect for chocolate lovers, delivering an intense chocolate experience in every bite. Crafted without eggs, these cookies are a great option for those seeking a plant-based treat or simply looking to whip up something sweet with pantry staples. The concept was born out of a desire to create a chocolate dessert that could satisfy both brownie and cookie cravings, and after several trials, this recipe emerged as a winner.
The magic of these cookies lies in their carefully balanced ingredients. The combination of dark chocolate and brown sugar creates a deep, luscious chocolate flavour, while the milk and vinegar mixture adds moisture and helps achieve that brownie-like texture. By using Dutch-processed cocoa powder, the cookies gain a smooth, rich taste, enhancing the overall chocolatey goodness. Each ingredient plays a crucial role, contributing to the cookies’ distinct characteristics, making them a delightful addition to any dessert table.
In terms of process, the technique of mixing the milk and vinegar creates a buttermilk-like base that enriches the dough. Melting the chocolate and butter together ensures a smooth incorporation into the mixture, while the cooling step before baking helps maintain the cookies’ shape and texture. This method results in a soft, gooey interior paired with a slightly crisp exterior, making for a satisfying bite. The cookies can be enjoyed fresh out of the oven or stored for later, perfect for sharing or indulging at your leisure.
Eggless Chocolate Brownie Cookies (Brookies)
Ingredients
- 100 ml / 7 tbsp milk
- 15 ml / 1 tbsp vinegar
- 150 g / 1 cup + 2 tbsp flour
- 20 g cocoa powder preferably dutch processed
- 5 g / 1 ½ tsp baking powder
- ¼ tsp salt
- 210 g dark chocolate 60%, finely chopped and at room temperature
- 60 g / ¼ cup unsalted butter
- 150 g / ¾ cup + 1 tbsp brown sugar
Instructions
- In a large bowl, mix the milk and vinegar together and set aside to curdle slightly.
- Sift together the flour, cocoa powder, and baking powder in a separate bowl. Add salt and whisk to combine, then set aside.
- In a double boiler over low heat, melt the dark chocolate and butter until fully liquid. Alternatively, use a microwave, stirring the mixture every 15 seconds to prevent burning.
- Once melted, add the brown sugar to the milk-vinegar mixture. Using a hand blender on low speed or a whisk, mix well for about 4-5 minutes until the sugar is completely dissolved.
- Slowly stream the warm chocolate-butter mixture into the milk mixture while whisking continuously. This will help emulsify the mixture.
- After incorporating the chocolate, whisk for an additional 2 minutes.
- Gradually fold in the flour mixture until just combined. Cover the bowl with a lid or plastic wrap and refrigerate for 10 minutes.
- Once slightly cooled, use an ice cream scoop to portion out the dough (about 2 tablespoons per cookie). Roll the dough into balls, flatten slightly, and place on a baking tray. Cover the tray with plastic wrap and refrigerate for another 30 minutes.
- Preheat the oven to 180°C (350°F). Remove the chilled cookie dough from the refrigerator and bake for 12-13 minutes. Adjust baking time for smaller cookies.
- Allow the cookies to cool on the tray before transferring to a wire rack.
