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Eggless Brookies
AuthorMeg's KitchenBrookies 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.
75 g Dark Chocolate
20 g Dark Chocolate (chopped) or Chocolate Chips
10 g Butter
40 g Brown/ White Castor Sugar
55 g Flour/ Maida
¼ tsp Baking Powder
35 ml Milk
¼ tsp Vanilla Essence
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.
- Now sift together, flour, sugar, baking powder in another bowl.
- Add the milk and vanilla essence into the melted chocolate bowl.
- Add 10 gms of the chopped chocolate or chocolate chips into the flour bowl and mix well.
- Combine the wet and dry bowl ingredients and mix gently.
- Transfer the brookie dough/ batter onto a cling wrap and spread evenly.
- Wrap it in plastic wrap and freeze for 30 minutes or refrigerate for 2 hrs until solid.
- Preheat the oven to 170 degree Celsius.
- Line a baking tray with parchment paper.
- Remove and wait 5-7 minutes till SLIGHTLY soft.
- Now divide the dough into equal parts of approximately 30 gms.
- Roll each part into a ball and press down just a bit and place on the baking tray at 2-inch distance.
- Place some chocolate chips or chopped chocolate on top of each brookie.
- Bake in the middle rack for 8-10 minutes ONLY.
- Remove and cool on the tray completely before lifting it off.
- Enjoy them right away or store in an airtight box for a week refrigerated.
NOTES
2
- 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.
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Ingredients
75 g Dark Chocolate
20 g Dark Chocolate (chopped) or Chocolate Chips
10 g Butter
40 g Brown/ White Castor Sugar
55 g Flour/ Maida
¼ tsp Baking Powder
35 ml Milk
¼ tsp Vanilla Essence
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.
- Now sift together, flour, sugar, baking powder in another bowl.
- Add the milk and vanilla essence into the melted chocolate bowl.
- Add 10 gms of the chopped chocolate or chocolate chips into the flour bowl and mix well.
- Combine the wet and dry bowl ingredients and mix gently.
- Transfer the brookie dough/ batter onto a cling wrap and spread evenly.
- Wrap it in plastic wrap and freeze for 30 minutes or refrigerate for 2 hrs until solid.
- Preheat the oven to 170 degree Celsius.
- Line a baking tray with parchment paper.
- Remove and wait 5-7 minutes till SLIGHTLY soft.
- Now divide the dough into equal parts of approximately 30 gms.
- Roll each part into a ball and press down just a bit and place on the baking tray at 2-inch distance.
- Place some chocolate chips or chopped chocolate on top of each brookie.
- Bake in the middle rack for 8-10 minutes ONLY.
- Remove and cool on the tray completely before lifting it off.
- Enjoy them right away or store in an airtight box for a week refrigerated.
NOTES
2
- 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.
Notes
