Egg-Free Brownie Cookies
Egg-Free Brownie Cookies
Ingredients
- 200 g dark chocolate, chopped
- 60 g butter
- 100 g caster sugar
- 50 g brown sugar
- 120 g condensed milk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 20 g unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g chocolate chips
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 175
- 2
In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using a double boiler method or by microwaving in 30-second intervals, stirring until smooth. Be careful not to overheat.
⏱️ 5 min
- 3
Once melted and smooth, stir in the caster sugar and brown sugar until well combined and the sugar starts to dissolve.
⏱️ 3 min
- 4
Add the condensed milk, milk, and vanilla extract to the chocolate mixture. Stir until everything is thoroughly incorporated.
⏱️ 2 min
- 5
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 7
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 8
Using a spoon or a small ice cream scoop, drop rounded portions of the dough onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 4 min
- 9
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers still look slightly soft. They will firm up as they cool.
⏱️ 12 min•🌡️ 175
- 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial for the texture.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Egg-Free Brownie Cookies
- 200 g dark chocolate, chopped
- 60 g butter
- 100 g caster sugar
- 50 g brown sugar
- 120 g condensed milk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 20 g unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g chocolate chips
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 175 - 2
In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using a double boiler method or by microwaving in 30-second intervals, stirring until smooth. Be careful not to overheat.
⏱️ 5 min - 3
Once melted and smooth, stir in the caster sugar and brown sugar until well combined and the sugar starts to dissolve.
⏱️ 3 min - 4
Add the condensed milk, milk, and vanilla extract to the chocolate mixture. Stir until everything is thoroughly incorporated.
⏱️ 2 min - 5
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 7
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 8
Using a spoon or a small ice cream scoop, drop rounded portions of the dough onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 4 min - 9
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers still look slightly soft. They will firm up as they cool.
⏱️ 12 min•🌡️ 175 - 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial for the texture.
⏱️ 30 min