Eggless Scoopable Brookies
Ingredients
Brownie Batter
Chopped chocolate (chopped)
100 g
Salted butter
40 g
Castor or powdered 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
0.125 tsp
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.
Mix sugar with hot milk
In a separate bowl, combine castor sugar and hot milk, stirring until sugar dissolves.
Combine wet ingredients
Add the melted chocolate-butter mixture to the sugar-milk mixture and stir well.
Add dry ingredients for brownie batter
Add all purpose flour and cocoa powder to the wet mixture and mix until a smooth batter forms. Set aside.
Prepare cookie dough
In a bowl, combine melted butter with castor and brown sugars. Mix well.
Add dry ingredients to cookie dough
Add all purpose flour and baking soda to the cookie dough mixture and mix.
Form cookie dough
Add milk to the cookie dough mixture and mix to form a loose dough. Do not overmix.
Assemble brookies
In a baking pan, layer the brownie batter and cookie dough. Top with chopped 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 and slightly gooey inside.
Original recipe
Storage
Store in airtight container. Best enjoyed slightly warm.
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