Do I even need to describe these eggless brownie cookies? The name paints a pretty picture all on its own. They literally have the consistency and appeal of both cookies and brownies: fudgy, chewy, and rich in the middle, and crispy, flaky, and crunchy around the edges.
It’s why they are universally loved. Although I didn’t need more evidence than the 200+ comments on Sally’s Baking Addiction blog (from where I’ve adapted the recipe), the constant appreciative noises coming from my abode were thoroughly satisfying.
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How to make a double boiler and other FAQs
Ingredient substitutes and add-ins
More cookies and brownie recipes
How to make eggless brownie cookies?
In the spirit of full disclosure, the recipe does ask for some sifting, melting, and multiple bowls, but it doesn’t demand any technique. For me, that’s a clear winner because then anyone can easily follow the recipe. Also, it comes together rather fast, a rare feat with cookie recipes.
- We start with the egg substitute, which is psyllium husk (Isabgol). Mix 2 tablespoons of it with 6 tablespoons of water and set it aside for 5 to 10 minutes. Don’t have psyllium? Use flaxseed powder.
- Next, in a double boiler, melt dark chocolate. Set this aside to cool because you don’t want hot chocolate in your cookie dough.
- Meanwhile, in a another bowl, mix all-purpose flour with cocoa powder and baking powder.
- In another bowl, beat softened butter and jaggery powder until it’s light and fluffy. To this, fold in your flax egg and vanilla extract.
Assembling the brownie cookie dough
- By now, the melted chocolate should have cooled enough. Add it to the wet ingredients' mixture.
- Finally, stir in the dry ingredients, and you’ll have a soft and manageable dough.
- With a spoon, scoop out the dough and plop it on a Silpat or parchment paper-lined cookie tray.
- Bake for about 14 minutes.
- The cookies will still be soft, but don’t worry; they firm up as they cool on a wire rack. But by all means, bake for a couple of minutes longer if you want cookies with a crispier texture.
Brownie cookie recipe FAQs
How to make a double boiler?
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. And then heat it till the water is simmering.
Can I add salt to my cookie dough?
Yes, if your butter is unsalted, incorporate half a teaspoon of salt into your dry ingredients. I used salted butter, which is why my recipe doesn’t include it separately.
Do I need to chill cookie dough before baking?
I’ve baked with chilled cookie dough and one that wasn’t refrigerated. For me, the dough that wasn’t chilled worked better because it’s already cold here, and we don’t have centrally heated homes.
For corners of the world where it’s still warm or hot (or if your home is centrally heated), it’s a good idea to have at least 20 to 30 minutes of refrigeration.
How do you make vegan brownie cookies?
There are a range of ways this recipe can be adapted, so if you want to make it vegan, switch to plant-based butter and dairy-free chocolate.
Can you store eggless brownie cookies?
They store well at room temperature, but you can refrigerate them. 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 ways!
What else can you use in eggless brownie cookies or brookies?
Never let a missing ingredient keep you from trying a recipe. The good thing about baking? There are many routes to the same destination. For this cookie recipe, 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.
Jaggery powder: The reason I tried jaggery was that it is as healthy as a sweetener can be. Given the oodles of baking I’ve done this season, we needed a token of wholesomeness. The alternative here is brown sugar.
Chocolate: There are three protagonists in 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.
Rich, chewy, and divine.
I used 70% dark chocolate as me and mine 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. So please don’t skimp on the chocolate. Stick to my recommendation, and you’ll be thanking God with every bite.
Add-ins: The dough is ready to use as-is, but if you’re in the mood for some Christmas oomph, try:
- Choco-chips: fold them into the batter right at the end. For once, I wasn’t liberal with them because the dough already has a monumental amount of chocolate. But you do you.
- Coffee powder does alchemy with chocolate. It enhances the taste, lending a deeper layer to the flavor profile. Add a teaspoon to the dry ingredients.
- Cinnamon, because who doesn’t love the warming spice during the holiday season?
Toppings: To round out the flavors of the brownie cookies, sprinkle sea salt the second they are out of the oven.
Need more cookie recipes? Try:
Need more brownie recipes? Try:
Chocolate Chip Coffee Blondies
Sourdough Peanut Butter Brownies
Easy Gluten-Free Chocolate Brownies
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 Jaggery powder or 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 jaggery 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!
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