Tuesday, 28 November 2017

Eggless Brookie Cookie

One thing I've really wanted to get back into is baking, I have a true love for it but never really find the time or have a reason to do so. One thing that's always been on my list of bakes to make is eggless brownie cookies. I've never really dabbled into the world of eggless baking but decided there's no time like the present and jumped right in!

Eggless Brookie Cookie




Who doesn't love brownies and cookies? I mean those decadent gooey brownies and chewy cookies full to the brim with chocolate chunks have always been my personal fave, so it seemed only right to combine the two!

Of course, I always like to make things difficult for myself and decided that this would be the moment I also attempt baking without eggs, I suppose it makes sense as it's not so important that they rise like a cake but I wasn't aiming for completely flat cookies, I'm after that brownie feel. I've seen loads of recipes for eggless brownies and cookies during my research and I feel we need to have just a little moment for all those 'brookies' lost in my eggless previous attempts to perfect these but I think I might have just cracked it!

Brookie Cookie


As these don't have the eggs, they do need a little help so there is the addition of baking powder and bicarbonate of soda alongside the self raising flour in these but as long as you get the ratio right, you don't get left with a horrible after taste! I also added a little summit extra to help give these a chocolate 'brookie' taste with the addition of Monin Chocolate Cookie syrup and it's divine (try adding it to hot chocolate for a proper indulgent treat!)

Did I mention that not only do these taste uh-mazing but they are actually super simple to make and take no time at all in the oven? They have a crisp shell, soft middle and the cheeky addition of a bit of melted Nutella drizzled on top is just the finishing touch on a rather delicious, not overly sweet tidbit.

You will need;

250g Self Raising Flour
100g Caster Sugar
85g Butter
60g Cocoa Powder
1 TSP Baking Powder
1 TSP Bicarbonate Of Soda
1 TBSP Monin Chocolate Cookie Syrup
4 TBSP Milk
60g Chocolate Chunks


Method;

Pre-heat your oven to 180 and line your baking tray with greaseproof paper.

Cream the butter and sugar together until creamy, smooth and well combined.

Add the milk and cookie syrup and mix well.

Sift the cocoa, flour, baking powder, bicarb into the rest of mix and combine until a dough forms. It may take a good bit of mixing but it will get there! 

Add your chocolate chunks and mix until they are evenly distributed throughout the dough.

Roll the dough into balls around 1 tablespoon in size and place onto your baking sheet, you should get around NUMBER.

Pop them in the oven for about 10 minutes, until the surface is cracked and they are just starting to get a bit of colour. Be careful not to overbake as you won't get that soft 'brownie' middle!

Allow to cool completely and then drizzle with a few tablespoons of Nutella.


Honestly, trying not to just have one every time I went in the kitchen was SO hard! They didn't last very long in our house at all and were the perfect biscuit to go with a well earned cuppa. 

Brownie Cookie


I've made these a few different ways now, including leaning towards my lactose intolerance. I have a weird lactose intolerance that will allow me to eat things like chocolate but not dairy in it's 'rawest' form. With that in mind I changed the butter for Vitalite and the milk for Oat and they still came out perfectly! I'd love to make these with a cashew milk for another added layer of flavour. 

They'll last about 4 days in an airtight container before they start to go soft but I bet they won't last that long!




2 comments

  1. Well I've never heard of a brookie before, that's a fab name. They looked so good and I like the idea of using cashew milk too. Mich x

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  2. These look utterly delicious! The combination of a brownie and a cookie sounds heavenly to me! It seems really straightforward to turn these vegan as well by taking out the butter and milk, as I'm planning to do veganuary this year, I'll certainly be returning to this recipe!

    Abbey x

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