Eggless brownie cookies are fudgy, chewy, rich in the middle, crispy, and crunchy around the edges. A fusion of cookies and chocolate brownies, the brookies are easy to make and the best cookie recipe without eggs!
Everyone will love these fudgy chocolate brownie cookies. I didn’t need evidence of it. There are over 200 comments on Sally’s Baking Addiction recipe (from where I’ve adapted the recipe) about these mind-blowing cookie brownies. But the appreciative noises from my family as they devoured the brookies were rewarding.
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Why You’ll Love This Recipe
Simple ingredients and incredibly easy to make—anyone can follow the recipe.
Comes together rather fast, that's always a bonus!
Perfect homemade gift for the season.
Fudgy and intensely chocolatey, with a crackly top -Yum!!
Recipe Ingredients
Flour: All-purpose works best for a tender cookie crumb.
Psyllium husk, or Isabgol, acts as an egg substitute. Don’t have psyllium? Use flaxseed powder like I did for my gluten-free chocolate gingerbread cookies.
Brown sugar: For sweetening the brookies! The molasses in the brown sugar gives a lovely, deep, caramel flavor. Jaggery powder is a great substitute.
Chocolate: There are three protagonists in eggless brownie cookies: butter, sugar, and chocolate. They make all the difference. It’s very, very, very important that they are the best quality possible, and the result will be everything you could want in a cookie brownie—rich, chewy, and divine. A good baking chocolate is what you need for sure!
I used 70% dark chocolate, as we have a soft spot for the bitter undertone. If you prefer 60%, 45%, or 40% chocolate, use that. As long as the quality is good, the texture will be perfect.
Vanilla extract: For a balanced and deeper flavor.
See the recipe card for full information on ingredients and quantities.
Eggless Brownie Cookie Variations
Don’t let a missing ingredient keep you from trying this eggless brookies recipe. The good thing about baking? There are many routes to the same destination. Here are some of the substitutions that work like a charm:
Egg: Feel free to use 2 regular eggs if you don’t have flaxseed or psyllium husk.
Add-ins: The eggless brownie cookies' dough is ready to use as-is, but if you’re in the mood for some Christmas oomph, try:
- Chocolate chips: fold them into the batter right at the end. For once, I wasn’t liberal with them because the dough already had a monumental amount of chocolate. But you do you and make full-blown chocolate chip brownie cookies.
- Coffee powder does alchemy with chocolate. It enhances the taste, lending a deeper layer to the flavor profile. As it did in these chocolate crinkle cookies. Add a teaspoon to the dry ingredients.
- Cinnamon, who doesn’t love the warming spice during the holiday season? Like in my super easy almond cinnamon cookies!
Toppings: To round out the flavors of the brownie cookies, sprinkle sea salt the second they are out of the oven.
How To Make Brownie Cookies
Step 1: Mix 2 tablespoons of psyllium husk with 6 tablespoons of water. Set it aside for 5 to 10 minutes.
Step 2: In a double boiler, melt dark chocolate. Set this aside to cool.
Step 3: Meanwhile, in another bowl, mix all-purpose flour with cocoa powder and baking powder.
Step 4: In another bowl, beat softened butter and brown sugar until light and fluffy. To this, fold in your flax egg and homemade vanilla extract.
Step 5: Add the wet ingredients to the melted, cooled chocolate.
Step 6: Stir in the dry ingredients to make a soft, manageable eggless brownie cookie dough.
Step 7: With a spoon, scoop out the dough and place it on a Silpat or parchment paper-lined cookie tray.
Step 8: Bake the brookies for about 12–14 minutes.
Step 9: Cool on a wire rack.
Final step: Serve and savor!
Pro Tips
- Cool the chocolate after melting. You don’t want hot chocolate in your cookie dough.
- Don’t skimp on the chocolate. Stick to my recommendation, and you’ll be thanking God with every bite.
- The eggless brownie cookies with cocoa powder cookies will be soft right out of the oven. Don’t worry. They firm up as they cool on a wire rack.
- Love a crispier texture? Bake the brookies for a couple of minutes longer.
- Be careful not to overbake the brownie cookies. You want that fudgy middle.
Brownie Cookies Recipe FAQs
Fill a pot with an inch or two of water. Place a smaller metal or glass bowl on top of it. The fit should be snug. The bottom of the smaller bowl should not touch the water. Heat till the water is simmering, and the steam begins to melt the chocolate.
Yes, if your butter is unsalted, incorporate half a teaspoon of salt into your dry ingredients. I used salted butter, which is why my easy brownie cookie recipe doesn’t include it separately.
I’ve baked these brookies with both chilled cookie dough and one that wasn’t refrigerated. For me, both worked very well.
However, if it’s still warm or hot where you are, refrigerate the chocolate brownie cookie dough for at least 20 to 30 minutes.
These brownie cookies with no egg are very adaptable. You can make them vegan by switching to plant-based butter and dairy-free chocolate.
They store well at room temperature, but you can refrigerate them too. I did. And it transformed the texture, making the brookies gooier in the center, which I loved. My family preferred the ones at room temperature. So, I'll leave it up to you. They are great either way!
📖 Recipe
Eggless Brownie Cookies
Ingredients
- 2 tbsp Psyllium husk or flaxseed powder
- 6 tbsp Water
- 1 1/3 cup Dark chocolate chips 70%
- 3/4 cup All-purpose flour
- 1/4 cup Cocoa powder
- 1 tsp Baking powder
- 1/3 cup Butter, softened
- 3/4 cup Brown sugar
- 1 tsp Vanilla extract
- 1/2 cup Chocolate chips ( optional)
Instructions
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
- In a small bowl, combine the psyllium husk or flax meal and water. Stir well and keep aside for 5 minutes until it thickens.
- Melt the chocolate in a bowl set over simmering water. Once the chocolate has melted, keep aside for a few minutes to cool down.
- Sift together the all-purpose flour, cocoa powder, and baking powder in a bowl.
- In a separate bowl, beat together the butter and brown sugar until fluffy.
- Add in the cooled, melted chocolate. Mix well.
- Stir in the psyllium-water mixture and vanilla extract.
- Fold in the dry ingredients. Mix well. Add chocolate chips if using.
- Scoop out the batter onto the prepared tray, using a tablespoon. Make sure there is space between the dough balls.
- Bake for 12-14 minutes. The cookies will be soft but will harden up a bit as they cool.
- Store the cooled cookies in an air-tight container at room temperature or in the refrigerator. Enjoy!
Notes
- Cool the chocolate after melting. You don’t want hot chocolate in your cookie dough.
- Don’t skimp on the chocolate. Stick to my recommendation, and you’ll be thanking God with every bite.
- The eggless brownie cookies with cocoa powder cookies will be soft right out of the oven. Don’t worry. They firm up as they cool on a wire rack.
- Love a crispier texture? Bake the brookies for a couple of minutes longer.
- Be careful not to overbake the brownie cookies. You want that fudgy middle.
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