Eggless Scoopable Brookies
Decadent eggless brookies combining rich chocolate brownie batter with soft cookie dough in one irresistible scoopable treat.
Equipment
Ingredients
Brownie Batter
chopped chocolate (chopped)
100 g
salted butter (solid)
40 g
castor sugar
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
Place chopped chocolate and salted butter in a bowl and melt together using microwave or double boiler until smooth.
Mix sugar with hot milk
In a separate bowl, combine castor sugar with hot milk and mix well until sugar dissolves.
Combine brownie mixture
Add the melted chocolate-butter mixture to the sugar-milk mixture and combine thoroughly.
Add flour and cocoa powder
Add all purpose flour and cocoa powder to the wet mixture and mix to form a smooth brownie batter. Set aside.
Mix cookie dough butter and sugars
In a clean bowl, combine melted butter with castor sugar and brown sugar. Mix well.
Add flour and baking soda
Add all purpose flour and baking soda to the butter-sugar mixture and mix until combined.
Form cookie dough with milk
Add milk to the mixture and form into a loose dough - it will be soft, that's normal.
Layer batter in pan
Take a baking pan and layer it with the brownie batter first, then add the cookie dough on top.
Add chocolate topping
Scatter chopped chocolate chunks over the layered batter for extra chocolate flavor.
Preheat oven
Preheat your oven to 165°C for 7-8 minutes.
Bake the brookies
Bake the layered brookies at 165°C for 22-23 minutes until the edges are set and the center is slightly gooey.
Original recipe
Storage
Store in airtight container. Reheat individual portions for best texture.
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