Small Batch Brookies

The texture of a brownie in the shape of a cookie. No eggs or any fancy ingredients used. Need I say more?

Brownies and cookies are my two most favourite things and these brookies are the perfect mix of both. They come together very effortlessly. It's dark, rich, indulgent and simply lip-smacking!

So for me the biggest challenge in this recipe was as to how to make it eggless. The eggs in the recipe help stabilise and hold the cookie shape. Since a lot of the viewers have requested for an eggless recipe before too, I didn't want to disappoint them. I tried multiple substitutes but buttermilk worked the best. It helped me get closer to the brownie texture that I was looking for. I would highly recommend using brown sugar in the recipe. Light or dark brown sugar is totally your call. Not only does brown sugar enhance the flavour of chocolate, but also brown sugar being naturally moist than white sugar keeps the the cookies soft.

It's a small batch recipe but you can double the quantity and make a big batch too. This recipe makes 10-medium sized cookies.

Two very important things to keep in mind :

1. Refrigerate the cookie dough for minimum half an hour. Your dough initially will be more like a batter consistency. Refrigeration will help you portion the cookie dough properly and hold shape.

2. After baking the brookies, let them sit on the baking tray for another 15-20 minutes. Let them cool and harden a bit. If you try to remove them while they are hot, they'll break. Do not bake them for more than 14 minutes or you'll end up having a hard centre instead of a fudgy one.

The end result? Cracking cookies which when bitten into make way for soft, super gooey, melt in the mouth centres!

So, let's get started!

1. In a bowl, combine milk and lemon juice. Give it a mix and leave it aside until it starts looking like this.

2. Meanwhile, melt chocolate and butter and leave it to cool.

3. Mix the dry ingredients together.

4. Once the milk and lemon juice mix is curdled, add in the brown sugar and mix until it dissolves.

5. Now mix in the cooled dark chocolate and butter.

6. Fold in the dry ingredients.

7. Chill the dough for half an hour.

8. Portion the dough into 10 equal portions or 35 gm (2 tbsp) each. Place them away from each other on a baking tray lined with parchment paper.

9. Bake at 180 C for 12-14 minutes. Let them cool on the baking tray and then remove.

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SMALL BATCH BROOKIES

Prep time : 20 minutes

Resting time : 20 minutes

Baking time : 15 mins

Total time : 55 mins

Yields : 10 medium sized cookies

Ingredients :

Milk - 50 ml

Lemon juice - 1/2 tbsp

Dark chocolate - 110 gm

Butter - 2 tbsp

Brown sugar - 75 gm

Flour - 80 gm

Cocoa powder - 1 tbsp

Baking powder - 3/4 tsp

Method :

1. Preheat oven at 180 C.

2. In a bowl, combine milk and lemon juice and leave it to curdle.

3. Melt chocolate and butter together. Let it cool.

4. Combine all the dry ingredients (flour, cocoa powder, baking powder) together and keep aside.

5. In the curdled milk add brown sugar and mix until it dissolves.

6. Add the melted chocolate and butter and mix until combined.

7. Fold in the dry ingredients.

8. Chill for at least half an hour.

9. Portion into 10 equal balls or 35 gm (2tbsp) each.

10. Place the dough balls away from each other on a baking tray lined with parchment paper.

11. Bake at 180 C for 12-14 mins.

12. Let the brookies cool completely on the baking tray and then remove.

13. Your brookies are ready.

Aren't these quick and easy to make ?

Make it right now, send me pictures and tell me if you liked them!