Eggless Scoopable Brookies
Equipment
Ingredients
Brownie Batter
chopped chocolate (chopped)
100 g
salted butter (room temperature)
40 g
castor sugar (powdered)
100 g
hot milk (hot)
80 ml
all purpose flour
85 g
cocoa powder
5 g
Cookie Dough
melted butter (melted)
30 ml
castor sugar
20 g
brown sugar
20 g
all purpose flour
55 g
baking soda
0.625 g
milk
20 ml
chopped chocolate (chopped)
30 g
Instructions
Melt chocolate and butter for brownie
Take chopped chocolate and butter in a bowl and melt them together using microwave or double boiler.
Mix sugar with hot milk
In a separate bowl, take sugar and add hot milk. Mix well.
Combine melted chocolate with milk mixture
Add the melted butter and chocolate mix to the milk mixture. Mix well.
Add flour and cocoa to brownie batter
Add in all purpose flour and cocoa powder. Mix to make a smooth batter. Set aside.
Prepare cookie dough base
In a bowl take melted butter. Add in castor sugar and brown sugar. Mix well.
Add dry ingredients to cookie dough
Add in all purpose flour and baking soda. Mix to combine.
Finish cookie dough with milk
Add milk and make a loose dough. Don't worry if it appears loose.
Assemble layers in baking pan
Take a pan and layer it up with the brownie batter and cookie dough. Top with chocolate chunks.
Preheat oven
Preheat your oven at 165°C for 7-8 minutes.
Bake the brookies
Bake at 165°C for 22-23 minutes until edges are set but center remains slightly soft.
Original recipe
Storage
Best served slightly warm for optimal scoopable texture. Store in airtight container.
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