Whole Wheat Brookies: Eggless Chocolate Chip Cookie Brownie Hybrid
1 hour 15 minutes
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About Whole Wheat Brookies: Eggless Chocolate Chip Cookie Brownie Hybrid
Indulge in the ultimate dessert hybrid: the Brookie! This recipe perfectly blends the chewy texture of a chocolate chip cookie with the fudgy richness of a brownie. Made with wholesome whole wheat flour and without eggs, it's a healthier twist on a classic treat, perfect for satisfying any sweet craving.What makes these Brookies truly special is their delightful simplicity and surprisingly easy preparation. This eggless recipe is ideal for bakers of all levels and caters to various dietary needs. Get ready to experience the best of both worlds – the comforting crunch of a cookie and the decadent fudginess of a brownie, all in one irresistible bite!
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Recipe Time & More
Prep1 hour
Cook15 minutes
Total1 hour 15 minutes
Ingredients
Dry Ingredients
- 75 gm Whole Wheat Flour whole
- 15 gm Cocoa Powder unsweetened
- 0.5 tsp Baking Soda
- 0.25 tsp Baking Powder
- 0.25 tsp Salt fine sea salt; omit if using salted butter
Wet Ingredients
- 50 gm Butter softened to room temperature, unsalted
- 75 gm Sugar packed, brown
- 1 tsp Vanilla Extract
- 2.5 tbsp Milk as needed to bind dough, or more
Mix-ins
- 100 gm Chocolate Chips dark
Instructions
Preheat & Prep
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
Cream Butter & Sugar
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the vanilla extract.
Combine & Chill
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk, a tablespoon at a time, until a soft, slightly sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Shape & Bake
- Roll the dough into 1-inch balls. Place them onto the prepared baking sheet, leaving some space between each ball as they will spread during baking. Gently flatten each ball slightly with your palm. Sprinkle chocolate chips over the tops.
Baking & Cooling
- Bake for 10-15 minutes, or until the edges are set and the centers are still slightly soft. Let the Brookies cool completely on the baking sheet before serving. They will firm up as they cool.
Recipe Notes
Expert Tips for the Perfect Brookie:
- For extra fudgy Brookies, use dark brown sugar instead of light brown sugar.
- Don't overmix the dough. Overmixing can lead to tough Brookies.
- If your dough is too dry, add more milk, one tablespoon at a time. If it's too wet, add a tablespoon of flour.
- For a richer chocolate flavor, use high-quality cocoa powder and dark chocolate chips.
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Recipe Nutrition
Calories: 97kcalCarbohydrates: 14gProtein: 1gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 2057mgSugar: 8g
Harmeet Kaur
Articles: 5
5 Comments
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This is delightful! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
This looks perfect! Thanks for posting.
What a great recipe! Thanks for sharing.
This looks so appetizing! Thank you.