eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies |
by Tarla Dalal
This recipe has been viewed 5534 times
eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies | with 22 amazing images.
eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies are a tea time snack which you can also carry along with you when you go for a family picnic and impress your family with your culinary skills. Learn how to make Indian eggless brownie cookies.
To make eggless brookies, in a deep nonstick pan heat milk and butter. Switch off the flame, add the chocolate and mix very well. Transfer the mixture into a deep bowl and cool completely. Once cooled, add vanilla essence, sugar, plain flour, cocoa powder and baking powder. Mix well using hands to form a dough. Add chocolate chips and combine the dough again. Divide the dough into 14 equal portions and roll each portion into a 50 mm. (2”) diameter circle. Roll them from one side using more chocolate chips. Place them on an oven safe lined baking tray and bake in a pre-heated oven at 180°c (360°f) for 12 to 14 minutes on a middle rack. We have baked 9 cookies at a time. Remove and cool completely. Repeat steps 7 and 8 to bake 5 more cookies. Serve immediately or store in an air tight container and use as required.
Brookies recipe is a delicious combination of brownies and cookies and thus its name. It satisfies the whims of both cookie lovers and brownie lovers! Here we have presented soft and chewy brookies which are eggless and especially easy to bake!
Also known as Indian eggless brownie cookies, they appear like cookie with crisp edges but taste absolutely like brownie. Lose yourself into the pleasing flavour of these brookies like never before. With each bite of these cookies, dessert lovers will enjoy the intense taste of chocolate.
These dark chocolate brookies are a perfect choice for birthday parties, kitty parties and high-teas. Serve them and you will realize that it is very difficult for anyone to stop with one!
Tips to make eggless brookies. 1. You can also use melted butter and melted chocolate. 2. If you feel the cookie gets cracks while shaping add 1 tbsp of milk and knead again. 3. You can also use roughly chopped chocolate instead of chocolate chips.
Enjoy eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies | with step by step photos.
For eggless brookies- To make eggless brookies, in a deep nonstick pan heat milk and butter. Switch off the flame, add the chocolate and mix very well.
- Transfer the mixture into a deep bowl and cool completely.
- Once cooled, add vanilla essence, sugar, plain flour, cocoa powder and baking powder. Mix well using hands to form a dough.
- Add chocolate chips and combine the dough again.
- Divide the dough into 14 equal portions and roll each portion into a 50 mm. (2”) diameter circle.
- Roll them from one side using more chocolate chips.
- Place them on an oven safe lined baking tray and bake in a pre-heated oven at 180°c (360°f) for 12 to 14 minutes on a middle rack. We have baked 9 cookies at a time.
- Remove and cool completely.
- Repeat steps 7 and 8 to bake 5 more cookies.
- Serve the eggless brookies immediately or store in an air tight container and use as required.
Eggless Brookies, Eggless Brownie Cookies recipe with step by step photos
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like eggless brookies recipe, then do try other cookies recipes also:
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Eggless brookies is made of cheap and easily available ingredients in India: 1/4 cup milk, 1/4 cup butter, 3/4 cup roughly chopped dark chocolate, 1 tsp vanilla essence, 1/2 cup powdered sugar, 1 cup plain flour (maida), 1/4 cup cocoa powder, 1/2 tsp baking powder, 1/4 cup chocolate chips and chocolate chips for rolling. See the below list of image of list of ingredients for making eggless brookies.
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To make eggless brookies, in a deep nonstick pan heat ¼ cup milk.
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Add ¼ cup butter.
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Switch off the flame, and add roughly chopped dark chocolate and mix very well using spatula.
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Transfer the mixture into a deep bowl and cool completely.
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Once cooled, add 1 tsp vanilla essence.
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Add ½ cup powdered sugar.
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Add 1 cup plain flour (maida).
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Add ¼ cup cocoa powder.
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Add ½ tsp baking powder.
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Mix well using hands to form a dough.
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Add ¼ cup chocolate chips.
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Combine the dough again.
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Divide the dough into 14 equal portions. Roll each portion into a 50 mm. (2”) diameter circle.
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Take some chocochips in a small bowl and put one side of the cookie. Press gently so that choco chips coat well.
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Place them on an oven safe lined baking tray.
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Bake in a pre-heated oven at 180°C (360°F) for 12 to 14 minutes on a middle rack. We have baked 9 cookies at a time.
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Remove and cool completely.
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Serve immediately or store in an air tight container and use as required.
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You can also use melted butter and melted chocolate.
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If you feel the cookie gets cracks while shaping add 1 tbsp of milk and knead again.
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You can also use roughly chopped chocolate instead of chocolate chips.
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Nutrient values (Abbrv) per cookie
| Energy | 138 cal |
| Protein | 2.6 g |
| Carbohydrates | 16.6 g |
| Fiber | 0.4 g |
| Fat | 9 g |
| Cholesterol | 8.1 mg |
| Sodium | 42.1 mg |
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