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37 Brookies (Eggless)

This document provides a recipe for eggless brookies, a combination of cookies and brownies. It includes a list of ingredients and detailed step-by-step directions for preparation and baking. Key tips are also provided to ensure the brookies turn out well, such as chilling the dough and using dark chocolate with a higher cocoa content.

Uploaded by

Maitreyee Ganguly
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3K views2 pages

37 Brookies (Eggless)

This document provides a recipe for eggless brookies, a combination of cookies and brownies. It includes a list of ingredients and detailed step-by-step directions for preparation and baking. Key tips are also provided to ensure the brookies turn out well, such as chilling the dough and using dark chocolate with a higher cocoa content.

Uploaded by

Maitreyee Ganguly
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Recipe #37

Brookies (Eggless)

Brookies are a cross between cookies and brownies. They gained popularity through
Masterchef Australia and ever since have been a favourite of many. Sharing with you today
the eggless version of brookies.

Ingredients
1. Dark Chocolate – 75 gms or 1/2 cup
2. Dark Chocolate (chopped) or Chocolate Chips – 20 gms or 2 tbsp
3. Butter – 10 gms or 1 tbsp
4. Brown/ White Castor Sugar – 40 gms or 3 tbsp
5. Flour/ Maida – 55 gms or 1/2 cup
6. Baking Powder – 1/4 tsp
7. Milk – 35 ml or 2 tbsp + 1 tsp
8. Vanilla Essence – 1/4 tsp

Directions
1. Add butter and 75 gms dark chocolate in a bowl and melt in the microwave for 45
seconds. You can use a double boiler too.
2. Now sift together, flour, sugar, baking powder in another bowl.
3. Add the milk and vanilla essence into the melted chocolate bowl.
4. Add 10 gms of the chopped chocolate or chocolate chips into the flour bowl and mix
well.
5. Combine the wet and dry bowl ingredients and mix gently.
6. Transfer the brookie dough/ batter onto a cling wrap and spread evenly.

1
7. Wrap it in plastic wrap and freeze for 30 minutes or refrigerate for 2 hrs until solid.
8. Preheat the oven to 170 degree Celsius.
9. Line a baking tray with parchment paper.
10. Remove and wait 5-7 minutes till SLIGHTLY soft.
11. Now divide the dough into equal parts of approximately 30 gms.
12. Roll each part into a ball and press down just a bit and place on the baking tray at 2-
inch distance.
13. Place some chocolate chips or chopped chocolate on top of each brookie.
14. Bake in the middle rack for 8-10 minutes ONLY.
15. Remove and cool on the tray completely before lifting it off.
16. Enjoy them right away or store in an airtight box for a week refrigerated.
Note:

• It is important to chill the dough till it’s hard.


• Make sure your brookies are still cold when you put them in for baking.
• Do not over bake.
• If using compound chocolate or using 55% and less variety of chocolate, your brookie
may turn out too sweet. Its recommended to use a dark chocolate 60% and above
variety.
• You can reduce sugar, but it will affect the texture.

Go ahead and give it a try!! And if you do, don’t forget to share pictures and tag us on
Facebook and Instagram.

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