{"id":17842,"date":"2021-12-14T16:36:45","date_gmt":"2021-12-14T11:06:45","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17842"},"modified":"2024-12-18T21:30:28","modified_gmt":"2024-12-18T16:00:28","slug":"eggless-brownie-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/eggless-brownie-cookies\/","title":{"rendered":"Eggless Brownie Cookies"},"content":{"rendered":"\n

Eggless brownie cookies<\/strong> are fudgy, chewy, rich in the middle, crispy, and crunchy around the edges. A fusion of cookies and chocolate brownies<\/a>, the brookies are easy to make and the best cookie recipe without eggs!<\/p>\n\n\n\n

\"eggless<\/figure>\n\n\n\n

Everyone will love these fudgy chocolate brownie cookies. I didn\u2019t need evidence of it. There are over 200 comments on Sally\u2019s Baking Addiction\u00a0recipe<\/a> (from where I\u2019ve adapted the recipe) about these mind-blowing cookie brownies. But the appreciative noises from my family as they devoured the brookies were rewarding.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

Simple ingredients and incredibly easy to make\u2014anyone can follow the recipe.<\/p>\n\n\n\n

Comes together rather\u00a0fast, that's always a bonus!<\/p>\n\n\n\n

Perfect homemade gift for the season.<\/p>\n\n\n\n

Fudgy and intensely chocolatey, with a crackly top -Yum!!<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"ingredients<\/figure>\n\n\n\n

Flour<\/strong>: All-purpose works best for a tender cookie crumb.<\/p>\n\n\n\n

Psyllium husk<\/strong>, or Isabgol, acts as an egg substitute. Don\u2019t have psyllium? Use flaxseed powder like I did for my gluten-free chocolate gingerbread cookies<\/a>.<\/p>\n\n\n\n

Brown sugar:<\/strong> For sweetening the brookies! The molasses in the brown sugar gives a lovely, deep, caramel flavor. Jaggery powder is a great substitute.<\/p>\n\n\n\n

Chocolate:<\/strong> There are three protagonists in eggless brownie cookies: butter, sugar, and chocolate. They make all the difference. It\u2019s very, very, very important that they are the best quality possible, and the result will be everything you could want in a cookie brownie\u2014rich, chewy, and divine.\u00a0A good baking chocolate<\/a> is what you need for sure!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Vanilla extract:<\/strong> For a balanced and deeper flavor.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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