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Eggless Brookies

Fudgy chocolate-chip brownie meets a chewy cookie in one pan bar, rich and buttery with crisp edges and soft centers. A bake sale favorite made without eggs.

Intermediate
50 min
16 servings
Eggless Brookies

Ingredients

  • 115g (1/2 cup) unsalted butter, for brownie layer
  • 170g (1 cup) semisweet chocolate chips, divided, for brownie layer
  • 150g (3/4 cup) granulated sugar, for brownie layer
  • 55g (1/4 cup packed) light brown sugar, for brownie layer
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Heat oven to 175C (350F). Line a 23cm (9 in) square pan with parchment, leaving overhang on two sides.
  2. 2Make brownie layer: In a small saucepan over low heat, melt 115g butter with 85g (1/2 cup) chocolate chips, stirring until smooth. Remove from heat and cool 2 minutes.
  3. 3Whisk in 150g granulated sugar, 55g brown sugar, 60ml water, 30ml oil, and 1.5g salt until glossy.
  4. 4Fold in 95g flour just until combined, then stir in remaining 85g (1/2 cup) chocolate chips. Spread evenly in the prepared pan.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.