When I first heard of brookies, they used to be very different from what we know as brookies now. The first version of brookies used to have a choco chip cookie base and a brownie top. When basked together they form a delicious dish which combines both the texture of cookies and brownies. But after Harry made brookies in Master Chef Australia, the brookies took a new form. They look like cookies but when you take a bite, you will taste a brownie. I noted down Harry’s recipe and wanted to make an eggless version of it. The recipe had three eggs and very little flour. I am sure it would be a tough job to make it eggless. But still I ventured into it and should say after a slight hiccup I succeeded.
I did some changes to the amount of flour and egg replacement and made a dough. I shaped them and the first batch went into the oven. By the end of the baking time, the cookies had spread out on the whole tray but still had the cracked effect on top. I had to scoop out them from the tray which I served as chocolate halwa to my daughter. It was so yum, gooey and fudge like, only problem was it didn’t look like cookie.
So to the remaining dough, I made some changes and the second batch went into the oven. This time, it held its shape, looked so much like a cracked brownie on top and overall looked like a chocolate cookie. But still I waited for it to cool down and took a bite and I was so happy. It was so fudge like and tasted just like a brownie.Now I have a really nice brownie recipe at hand (because of this experimenting) which I will be posting in a while. You need to bake this in batches. So while the first batch is baking, refrigerate the remaining dough. Otherwise the second batch will come out flat.
Update: Some of the readers who tried had problem with the cookies going flat. Here are some tips to be noted before trying.
- Make sure that the dough is of the consistency of a thick chapathi dough. If it is loose, add more flour. The consistency of the dough is very important to get not too thin cookies.
- When the first batch is baking, refrigerate the remaining dough.
- Do not bake for more than 12- 13 minutes. The cookies will be very soft when they come out of oven but will harden once cooled. If you wait for it to firm up in the oven, they will become very hard once they cool.
- See my snaps below to get an idea of the consistency of the dough. Adjust the flour accordingly.
Ingredients:
Dark Chocolate – 350 gm
Butter – 45 gm
Brown Sugar – 200 gm
All Purpose Flour / Maida – 250 – 300 gm
Baking Powder – 1 tsp
Milk – 1/2 cup
Vanilla – 1 tsp
Chocolate Chips – 100 gm
Procedure:
In a bowl melt chocolate and butter. Allow it to cool completely.
To the same bowl add flour, baking powder, sugar, milk and vanilla.
Mix to form a soft dough.
Preheat oven to 175°C.
Take a small portion of the dough and press it to a cookie.
Top the dough with some choco chips.
Arrange them in a greased tray. Refrigerate the remaining dough while the batch is baking.
Bake for 12 – 13 minutes and remove from oven.
Let it cool in tray for 10 minutes until the cookies are firm to touch.
Remove them and cool completely on a wire rack.
Store in an airtight jar in fridge.
Eggless Brookies Recipe
Ingredients
Ingredients
- Dark Chocolate - 350 gm
- Butter - 45 gm
- Brown Sugar - 200 gm
- All Purpose Flour / Maida - 250 - 300 gm
- Baking Powder - 1 tsp
- Milk - 1/2 cup
- Vanilla - 1 tsp
- Chocolate Chips - 100 gm
Instructions
Procedure
- In a bowl melt chocolate and butter. Allow it to cool completely.
- To the same bowl add flour, baking powder, sugar, milk and vanilla.
- Mix to form a soft dough.
- Preheat oven to 175°C.
- Take a small portion of the dough and press it to a cookie.
- Top the dough with some choco chips.
- Arrange them in a greased tray. Refrigerate the remaining dough while the batch is baking.
- Bake for 12 - 13 minutes and remove from oven.
- Let it cool in tray for 10 minutes until the cookies are firm to touch.
- Remove them and cool completely on a wire rack.
- Store in an airtight jar in fridge.
This is part of the Bake-a-thon 2016
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Hey does one cup mean 200 ml ?
yes..
Hi Gayathri, Isn’t one cup 240ml in baking?
It is not necessary. There are 200 ml cups also and mine is 200 ml.
Hi Gayathri,
How many brookies does this recipe make?
Regards,
Priya
It makes 4 dozen cookies..
hi gayatri
is the quantity of butter only 45 gms ?
Yes.
Just wanted to know whether its dark chocolate or dark compound….
You can use chocolate or compound. I have used compound..
How long do the broookies last?
One week to ten days in fridge.
Hi Gayathri
The Brookies look yummy and I can’t resist trying them right away..
Just one query, Can I halve the recipe.. Don’t have enough Chocolate at home as of now
TIA
Yes, you can halve all the ingredients and make it. No problem..
Powdered sugar or granules ??
Granulated sugar..
Hello mam I tried ur recipe but they have come out v soft n taste just like brownie.. also the bookies have spread it’s size.. please guide
You need to refrigerate tyhe dough and then shape. If it spreads too much, increase the quantity of flour.
Can I use atta instead of maida. If yes, please let me known the measurements.
You can use. Just use the same quantity.
Thank you!
Very nice ones Gayathri. I saw this episode too and have been wanting to make them. Konda and I noted down Harry’s recipe too and looked around for Eggless version. I have measured out a recipe, will have to check again yours look so sinful.
Hi. Can you share the egg version of these please. Want to try both thanks
You can try searching for brookies master chef australia..
Can I refrigerate the dough overnight ? Thanks
Yes, you can..
Hi.. Trying your brookie recipe.. While melting the dark compound with butter the chocolate consistency is quite thick didn’t melt… Can you explain why
Has the chocolate melted to smooth consistency without any chunks of chocolate? Then it is fine. Just add the other ingredients and make the dough.
Good one!!
yes remember the midnight episode of Harry baking this in the masterchef kitchen ! I have this too bookmarked from a HBG post, looks so sinful !
Hello Gayathri ,
Thank you so much for a beautiful blog. Very ardent follower of you.
In this recipe brown sugar means jaggery or granulated brown sugar?
It is granulated brown sugar. But you can also use white sugar or unrefined cane sugar.
Hello Gayathri,going to try your brookies. Can i use Hersheys chocolate powder instead of dark chocolate? If yes,then how much?
I am not sure how it will work. This turns fudge like because of the melted chocolate.
Hi
It looks so tempting.. I cannot resist. So decided to make.. and it turned out yummy. Thank u for sharing the recipe.
Wow. They look super awesome!!
Omg, brookies looks fabulous, an excellent royal treat for chocolate lovers like me.
Wow, what a yummy combination of cookies and brownies this is Gayathri. Thank you for the detailed instructions and tips on making perfect brookies.
These are decadent brookies and coming up with an eggless version just have been a challenge. Wonderful job!
Gayathri, thanks for sharing this recipe! My first batch seems to be a tad bit hard, not soft when i break it! The corners seem to be harder than the center. I baked for exactly 12mins. My dough looks exactly like the pic you have here! Any idea why?
You can try reducing the time further or reduce the temperature.
Looks yummilicious gayathri! Heard a lot about them, it is high time to try them at home!
Hi,
The Brookies came out super yummy. Just wanted to know why do we have to store it in the fridge and what is the shelf life of the Brookies?
Thanks
As the cookies are soft and gooey, they tend to loose shape when stored in room temperature.
Amazing !!! Perfect brookies.. when I tried to look for brookies online I’ve noticed recipes which are just like any other chocolate cookies but they name them brookies.. these are perfect with melted chocolate. Thank you so much Gayatri! You are an inspiration to me
Hello Gayatri , b4 putting the first batch also we have to keep d dough into d refrigerator?
N for how much time?
The whole batch of the dough needs to be refrigerated before baking. Set it in fridge until it is nice and firm.
Thank you so much…
I’m trying it now.
Mam I just tried it.as u told d baking time 10-12mins.How to know they r bake? Mine Brookies small portion was sticking on d base does it means it is not yet baked??
Wait until it cools down. As it totally chocolate, it is so sticky when still hot. Do not overbake it as it tends to harden.
Mam I would like to share my experience with u .I made d Brookies in three attempts
I took half d measurements n made d dough n keep it in d refrigerator .
For d first time I simply took d set dough made few balls n placed them on d baking try in this case bz of my palm heat d balls got little soft n as d result they turn flat n supper soft after baking.
For d second round I made d balls n refrigerated d balls itself to set n den placed them on d baking try n d result they got little flat n little soft.
Now in d last round I decided to add little bit of all purposes flour n make d dough little form ,made d balls , registered then baked them n d result was perfect shape , semi soft semi hard to eat…..I would love to share d pics but how can I?
Thank you for sharing your experience Pooja. Send me the snaps to gayathriraani@gmail.com
Hi ma’am!!! Ur brookies look so delish n vry tempting!!! Thank you for the eggless version… i am hoping to try it today using half atta n ragi instead… i would to ask u if its ok to replace brown sugar with jaggery granules? Any idea pls?
Thanks for your time!! Great going!!!
Too much of substitutions. I am not sure how it would work, but there is no harm trying.
Hello Gayathri ,
It’s a great recipe and had very good results. Thank you so much. Can you give me recipe for crunchy wholewheat oats cookies. Since these brookies turned out so well I am sure your recipe for oats cookies will be also very good. Thank you so much.
Hi I tried yout recipe but observed some things. Sharing here , please advise :
1. As you said to use granulated sugar, you meant normal sugar we use in tea/coffee or fine caster sugar or powdered?
I use normal sugar but i see sugar cyrstals on cookies. 🙁
2. You said the dough should be thick. With the same measurements, dough was sticky on my hands, but i had to add a lot of flour on top of it to make it thick
3. I kept dough in reggrigerator, but when i started to take balls out of it, i felt it has become harder.
4. They hv come out gooey in centre n bottom
5. Baked at 180 for 12-13 min
Hi Manjula,
1. I usually use the normal sugar we use in tea and coffee. But some sugar granules are larger in size and if you get that, then powder it and use. Otherwise you will feel the granules in the cookies.
2. The dough must be thick. Check whether your cup measurements are same as mine. I use a 200 ml cup.
3. As the dough has butter in it, it becomes harder if refrigerated for long. You need to find out the exact time which will make the dough pliable enough to handle.
4. They need to be fudgey and gooey. Only the top is crisp. These need to be refrigerated. Else would lose shape.
These turned out absolutely amazing!!! I have been searching for a perfect eggless brookie and this is the most perfect recipe I have come across. Thank you so much!
Should i use salted or unsalted butter?
Unsalted
Ma’am can u pls mention the ingredients in cup and spoon sizes…thank you
There are various sized cups and it is impossible for me to give the cup equivalent for all cups. That is why I prefer weighing the ingredients nowadays. It would be more accurate.
Thank you Gayathri for the recipe. I have done brookies many times with your recipe and always it has turned out so good. This recipe has never failed me.