How to make Eggless Brookie from scratch
Step by step recipe for making eggless brookie(cookie + Brownie)
Ingredients
Ingredients for the cookie dough
- 1/3 cup Soften Butter
- ¼ cup Sugar
- ½ cup Brown Sugar
- 1 cup All purpose Flour
- 2 Tsp Cornflour
- ½ Tsp Baking Soda
- 2 Tbsp Milk
- 1 Tsp Vanilla Essence
- 1 Tbsp Chocochips
Ingredients for the brownie batter
- ½ cup Chopped Dark Chocolate
- ⅓ cup Soften Butter
- 1 cup All purpose flour
- ½ cup Caster Sugar
- ½ Tsp Baking powder
- ½ cup Milk
- 1 Tsp Vanilla Essence
Instructions
For Cookie Dough
- In a big bowl, add 1/3 cup butter, ¼ cup sugar, ½ cup brown sugar and mix until light and creamy. This should take 1-2 minutes
- Add 1 cup maida, 2 tsp cornflour , ½ tsp baking soda, 2 tbsp milk and mix well to combine.
- Add 1 tsp vanilla essence and handful of chocochips and mix well to make dough.
- Keep the dough in refrigerator for 10 minutes.
For Brownie Batter
- In a big bowl, add ½ cup chopped dark chocolate, 1/3 cup soften butter and melt it in microwave for 15 sec or until it melts completely. (Keep in microwave for 15 seconds and repeat it until it melts)
- Add 1 cup maida, ½ tsp baking powder and mix it.
- Now add ½ cup milk (add milk gradually), 1 tsp vanilla essence and mix it well to make a smooth batter. Add chopped almonds and stir until incorporated.
- Transfer the batter to the baking mould. Spread it out and tap it.
- Meanwhile, preheat the oven on 180 Deg C for 10 minutes.
For Brookies Arrangement
- Take a portion of cookie dough and arrange it over brownie batter.
- Sprinkle some chocochips over it.
- Now our brookie batter is ready to go in oven.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the mould cool completely. Gently use a knife around the edge of the mould to release brownie that may be stuck to the sides. Cut into pieces and serve with hot coffee.