Eggless brookies with a crackly cookie top and fudgy brownie base — the ultimate dessert bar for chocolate lovers. There are days when I can’t decide between baking a pan of gooey brownies or whipping up a batch of soft chocolate chip cookies. That’s when brookies come to the rescue — the best of both worlds in a single bite! With a crisp, crackly cookie top and a fudgy, chocolate-loaded brownie base, these bars are my all-time favorite indulgence. Each square is a little celebration of contrasts — chewy yet soft, rich yet comforting — a dessert that makes both brownie and cookie lovers happy without compromise.
Bite of History – Eggless Brookie
The brookie is a relatively modern invention, believed to have first gained popularity in American bakeries around the early 2000s when bakers began experimenting with hybrid desserts. Much like cronuts (croissant + doughnut), brookies quickly became a sensation because they combined two beloved classics into one irresistible treat. Over time, the brookie found its way into home kitchens, lunchbox treats, and café menus across the world, proving that sometimes the best desserts are born from not wanting to choose.
Ingredient Roles in Brookie
| Ingredient | Role in Recipe |
|---|---|
| Dark chocolate | Provides richness, fudginess, and deep chocolate flavor to the brownie layer |
| Butter | Adds fat for tenderness, flavor, and a moist crumb |
| Milk | Acts as the egg replacement, binds ingredients, and helps dissolve sugar for the shiny crinkle top |
| Sugar | Sweetens and creates the crackly crust on brownies; balances bitterness of cocoa |
| All-purpose flour | Main structure for both brownie and cookie layers |
| Cocoa powder | Intensifies chocolate flavor and balances sweetness |
| Instant coffee (optional) | Enhances chocolate flavor depth without tasting like coffee |
| Brown sugar | Adds moisture, chewiness, and a caramel-like flavor to the cookie dough |
| Powdered sugar | Keeps cookie dough soft and light in texture |
| Cornflour (cornstarch) | Reduces gluten, making the cookie top tender and chewy |
| Baking soda | Gives a slight lift to the cookie dough so it contrasts the fudgy brownie |
| Vanilla extract | Enhances overall flavor and aroma |
| Chocolate chips | Add melty bursts of chocolate and a bakery-style look |
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Eggless Brookie, How to make Eggless Brookie
4
servings15
minutes28
minutesEggless brookies combine the best of both worlds — a chewy cookie top with a fudgy brownie base. With a shiny crinkle crust and gooey center, these bars are the perfect indulgence for chocolate lovers.
Ingredients for Eggless Brookie
For the Brownie Layer½ cup, ½ Dark chocolate chopped (70 g)
3 tablespoon, 3 Unsalted butter (40 g)
⅓ cup, ⅓ Warm milk (75 ml)
4 to 5 tablespoon, 4 to 5 Castor sugar (50 g) (adjust to taste)
½ + 2 cup +tablespoon, ½ + 2 All-purpose flour (75 g)
3 tablespoon, 3 Cocoa powder (15 g)
Pinch of salt
1 tablespoon, 1 Chocolate Chips
- For the Cookie Layer
3 tablespoon, 3 Softened butter (40 g)
2 tablespoon, 2 Brown sugar
2 teaspoon, 2 Powdered sugar
½ cup, ½ All-purpose flour (60 g)
2 teaspoon, 2 Cornflour (cornstarch)
⅛ teaspoon, ⅛ Baking soda (a pinch)
1 tablespoon, 1 Milk
Vanilla extract, a few drops
2 tablespoon, 2 Chocolate chips
Directions to make Brookie
- Melt Chocolate and Butter
Melt dark chocolate and butter together until smooth and glossy. This makes the rich, fudgy base of the brownie. - Add Milk and Sugar
Stir in warm milk and sugar. Whisk until silky and glossy — this step is key for that crinkle top. - Fold in Dry Ingredients
Add flour, cocoa, and a pinch of salt. Mix gently into a thick, pourable batter. Spread into a lined pan. - Prepare Cookie Dough
Cream butter with brown sugar and a touch of powdered sugar. Add milk and vanilla. Fold in flour, cornstarch, and chocolate chips to form a soft dough. - Assemble
Spread brownie batter in the pan, drop cookie dough chunks on top. Bake until set at the edges and slightly soft in the middle. - Slice and Enjoy
Let cool completely, then slice into squares. Notice the fudgy brownie base and chewy cookie top in every bite!
Notes
- 1 cup = 250 ml
Print
Directions to make brookie with step by step images
- Melt Chocolate and Butter
Melt dark chocolate and butter together until smooth and glossy. This makes the rich, fudgy base of the browie.
- Add Milk and Sugar
Stir in warm milk and sugar. Whisk until silky and glossy — this step is key for that crinkle top.
- Fold in Dry Ingredients
Add flour, cocoa, and a pinch of salt. Mix gently into a thick, pourable batter. Spread into a lined pan. Add choco chips if needed.
- Prepare Cookie Dough
Cream butter with brown sugar and a touch of powdered sugar.
- Add Milk
Add milk and vanilla extract. Mix well.
- Add Flour
Fold in flour, cornstarch, and chocolate chips to form a soft dough.
- Assemble
To the Spread brownie batter in the pan, drop cookie dough chunks on top. Bake until set at the edges and slightly soft in the middle.
- Slice and Enjoy
Let cool completely, then slice into squares. Notice the fudgy brownie base and chewy cookie top in every bite!
Pro Tips for Perfect Brookies
- Glossy batter = crinkle top → Always whisk sugar into the warm melted chocolate + milk until glossy before adding dry ingredients.
- Don’t overbake → Edges should be set, but the center should look slightly soft. They firm up as they cool.
- Chill the cookie dough → 10 minutes in the fridge helps the cookie layer hold its chunks better.
- Cut after cooling → For clean slices, let brookies cool completely and use a sharp knife wiped between cuts.
- Balance the sweetness → Use semi-sweet or dark chocolate chips instead of milk chocolate if you’ve reduced sugar.
Serving Suggestions
- Serve brookies warm with a scoop of vanilla ice cream for a classic dessert.
- Pair with a glass of cold milk or hot coffee for an afternoon treat.
- Dust lightly with cocoa powder or sea salt flakes before serving for a gourmet touch.
FAQs Brookie
A: The crinkle top forms when sugar dissolves properly in warm chocolate and milk. Make sure you whisk until glossy and don’t reduce sugar too much.
A: Yes! Using warm milk and the right sugar-chocolate ratio gives eggless brookies the same fudgy bottom and shiny top as traditional recipes.
A: Reduce sugar slightly, use dark chocolate instead of milk chocolate, and add a pinch of coffee powder to deepen the chocolate flavor.
A: Yes, you can bake brookies in a heavy-bottomed kadai or pan with a lid, using the same method as cake. Keep the heat low and check after 25 minutes.
A: Store brookies in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Warm them slightly before serving for best texture.
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