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4 from 3 votes

A chocolate cookie with brownie qualities. It is soft chewy. It is a hybrid desert. Here replaced the maida with whole wheat flour. Its an eggless version.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Recipe CategoryVegetarian
Served AsSnacks
Servings 10


  • 75 gms whole wheat flour
  • 15 gms cocoa powder
  • 50 gms unsalted butter at room temperature
  • 75 gms brown sugar
  • ½ tsf baking soda
  • ¼ tsf baking powder
  • 1 tsf vanilla essence
  • ¼ tsf salt omit if using salted butter
  • 2-3 tbsf milk to bind the dough
  • 1 tbsf dark chocolate chips


  • Preheat oven to 180 degrees. Line a baking tray with parchment paper Sieve together flour cocoa powder, baking soda, baking soda.
  • Cream butter and brown sugar, till smooth. Add vanilla essence,and mix. Add flour mix and form a dough. Add milk as required to make a dough. it will be a sticky dough. Cling wrap the dough and refrigerate it for 15 minutes.
  • Make balls of the dough, and flatten slightly with the palms. Place the balls on parchment lined baking tray, keeping a distance in between(as they tend to spread while baking). Sprinkle a few chocolate chips on each ball.
  • Bake at 180 degrees for10-15 miutes. They will look a bit soft,but its ok. Cool them completely, they will become little crispier. Enjoy your brookie with evening tea/ coffee.
Tags healthy

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4 from 3 votes

Harmeet Kaur
Harmeet Kaur

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