Eggless Scoopable Brookies
These eggless scoopable brookies combine rich fudgy brownie batter with chewy cookie dough in one irresistible layered treat, perfect for chocolate lovers.
Equipment
Ingredients
Ingredients
chopped chocolate (chopped)
100 g
salted butter
40 g
castor sugar
100 g
hot milk (hot)
80 ml
all purpose flour
85 g
cocoa powder
5 g
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
Combine chopped chocolate and butter in a bowl and melt together using microwave or double boiler.
Mix sugar with hot milk
In a separate bowl, combine castor sugar with hot milk and mix well.
Combine chocolate mixture with milk mixture
Add the melted chocolate and butter mixture to the sugar and milk mixture. Mix thoroughly.
Add flour and cocoa to brownie batter
Add all purpose flour and cocoa powder to the wet mixture. Mix until smooth batter forms. Set aside.
Prepare cookie dough base
In a bowl, combine melted butter with castor sugar and brown sugar. Mix well.
Add dry ingredients to cookie dough
Add all purpose flour and baking soda to the butter-sugar mixture. Mix until combined.
Finish cookie dough
Add milk to the mixture and form a loose dough. Don't worry if it seems loose.
Assemble layers in pan
Layer the brownie batter and cookie dough in a prepared pan. Top with chocolate chunks.
Preheat oven
Preheat oven to 165°C for 7-8 minutes.
Bake brookies
Bake at 165°C for 22-23 minutes until set.
Original recipe
Storage
Store in airtight container. Best enjoyed warm with ice cream.
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