Eggless Brookies

If you can never decide between baking cookies or brownies, you are going to love these eggless brookies.

They combine a rich, fudgy brownie base with a soft chocolate chip cookie layer right on top.

The best part is that this treat is completely eggless, which is great if you have an egg allergy or simply ran out of eggs at home.

You get the perfect chewy texture in every single bite without needing any eggs at all.

Let me walk you through how easy it is to make this two-in-one dessert from scratch.

Why You’ll Love It

Ultimate Texture – You get rich, fudgy brownie and soft, chewy chocolate chip cookie in every single bite.

Secret Ingredient Moisture – Sweetened condensed milk keeps the brownie layer deeply chocolatey, dense, and melt-in-your-mouth soft.

No Special Replacers – You make this decadent treat using standard pantry items without buying expensive egg substitutes.

Two Treats in One – It combines two classic favorite desserts together so nobody has to choose between them.

Ingredient List

For the Brownie Layer

• 1/2 cup Unsalted Butter
• 1/2 cup Unsweetened Cocoa Powder
• 1 can (14 oz) Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 tsp Baking Powder
• 1/4 tsp Salt

For the Cookie Dough

• 1/2 cup Unsalted Butter, Softened
• 1/2 cup Packed Brown Sugar
• 1/4 cup Granulated Sugar
• 3 tbsp Milk
• 1 tsp Vanilla Extract
• 1 1/4 cups All Purpose Flour
• 1 tsp Cornstarch
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Semisweet Chocolate Chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

Melt the butter in a large bowl and whisk in the cocoa powder until smooth. Whisk in the sweetened condensed milk and vanilla, fold in the flour, baking powder and salt, then spread the brownie batter evenly into the pan.

Step 3

In another bowl, beat the softened butter with the brown sugar and granulated sugar for about 2 minutes, until light and creamy. Beat in the milk and vanilla.

Step 4

Add the flour, cornstarch, baking soda and salt and mix on low speed just until a soft dough forms. Fold in the chocolate chips.

Step 5

Pinch off walnut-sized pieces of cookie dough, flatten them slightly between your palms and arrange them over the brownie batter. Cover most of the surface, leaving small gaps so some brownie peeks through.

Step 6

Bake for 35 to 40 minutes, until the cookie layer is golden and a toothpick inserted into a brownie section comes out with moist crumbs.

Check at 25 minutes, and if the top is browning too quickly, loosely cover the pan with foil for the remaining time.

Step 7

Let the brookies cool completely in the pan, at least 2 hours, before lifting them out and cutting into 16 squares. They are very soft while warm and set up beautifully as they cool.

Tips

Bloom the Cocoa Powder in Warm Butter

When you melt the butter for the brownie layer, stir the cocoa powder right into it while it is still warm.

I’ve found that the heat helps dissolve the cocoa completely and brings out a much deeper chocolate flavor.

This also keeps your batter smooth, so you will not end up with dry cocoa pockets in the brownie base.

Flatten the Cookie Dough Pieces by Hand

You’ll get the best results if you press each piece of cookie dough into a flat disc before setting it on the brownie layer.

Because this eggless dough does not have eggs to help it spread, the dough balls will hold their shape if you leave them round.

Flattening them first ensures the cookie layer bakes evenly across the top and finishes at the exact same time as the brownie base.

Do Not Skip the Cornstarch

I recommend keeping the cornstarch in the cookie dough mixture.

In eggless baking, cornstarch plays a big role in keeping the cookie dough soft and chewy instead of crumbly.

It creates a tender cookie texture that matches the rich, fudgy brownie layer below.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Brown Butter Blondies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream

Questions You Might Have

Why do these eggless brookies need to cool for two hours before slicing?

Eggless baked goods do not have egg proteins to set them instantly, so they need extra cooling time to firm up properly.

If you slice them while they are still warm, the rich layers will be overly gooey, but letting them rest creates clean, neat squares.