I have found it. The best, easy recipe for eggless brownie cookies with the perfect, classic, well-known crackly tops. These cookies are extremely easy to make and no, they don’t need any condensed milk or flax egg or any other fancy ingredients.
Can I make these brownie cookies eggless?
Yes these brownie cookies are made without eggs and any other fancy egg replacers.
Can I use powdered sugar in the recipe?
I will not recommend changing any ingredient in the recipe. Using icing sugar is important as it contains cornstarch. This lends the cookie a chewy, brownie like texture.
How to get the crackly top?
Ensure that your icing sugar is completely dissolved in the yoghurt.
Which chocolate have you used?
I have tried this recipe using different brands of chocolates. I will recommend using the best chocolate you have available. Please do not use compound chocolate.
What have you used to make the brownie cookie sandwiches?
I have used dark chocolate cream cheese ganache and home-made cherry pie filling to make the cookie sandwiches.
Recipe for cream cheese ganache:
Melt 100g of dark chocolate (I used 55% real dark chocolate) and pour it over 100 g ROOM TEMPERATURE cream cheese and using a whisk, gently combine until smooth. If this ganache is too loose/soft, let it sit at room temperature (preferably the coolest room in your house) for an hour or two. Once it reaches a spreadable consistency, it is ready for use.
Can we freeze the dough?
I would not recommend this step because the frozen cookie dough may not have the same crackly top. This is a small batch recipe so you will most likely not have any leftovers.
Shop other items I have used in this recipe:
Eggless Brownie Cookies (with crackled top)
- 75 gram dark chocolate use real dark chocolate at least 60% dark
- 25 gram unsalted butter
- 85 gram icing sugar not powdered sugar
- 30 millilitre yoghurt dahi
- 75 gram all purpose flour
- 5 gram cocoa powder unsweetened
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 tsp salt
- In a microwave safe bowl, melt the chocolate and butter. Set aside.
- In a separate bowl add the yoghurt and sugar, stir for at least 3-5 minutes till the sugar is completely dissolved and the mixture is smooth (this step is important).
- Now before proceeding preheat your oven to 175C and line a cookie sheet with parchment paper. Set it aside.
- Now add the melted butter and chocolate to the yoghurt mixture.
- Sift the flour, baking powder, baking soda, cocoa and salt.
- Gently fold the mixture until a soft dough forms. Do not overmix.
- Now take some dough into your hand and roll it into a ball (I used approx 45-50g dough per cookie). Press the dough slightly to help it spread in the oven. Leave enough space between the cookies.
- Bake for 12-15 minutes depending on the size of your dough. The longer you bake, the crispier the cookie.
Siddhi Sharma says
Hello! I love this recipe! Plus the crinkled top omg!!! Is it okay if I use homemade yogurt? Also instead of icing sugar may I use brown sugar?
Hi! Thank youu <3 And yes you can use home made yoghurt, but just strain it with a cloth if there is too much water content. I will recommend that you use 50-50 regular sugar and brown sugar. Also make sure that the sugar dissolves completely. Hope this helps, happy baking 🙂
Sandra Daza says
Hi, I’m from México 😁.. What is icing sugar or how can I do it? Thank you very much =)
Icing sugar is essentially the powdered sugar that you use for making buttercreams. It is very finely ground and has some anti caking agent (like cornstarch) in it.
If you cannot find icing sugar the only alternative I can think of is grinding regular sugar and adding a little cornstarch to it. It might not be as fine of a powder as store bought but it should work I think. The quantity should roughly be 1 tbsp cornstarch for 1 cup sugar.
I hope this helps 🙂
Hi! Can you please give a recipe for the chocolate cream inside the sandwiches? 😊
Hi! I have made a simple cream cheese ganache by mixing 100g room temperature cream cheese with 100g of melted dark chocolate (the melted chocolate should not be hot). Once incorporated, it should be nice and creamy. You can use it to fill the cookies 🙂 <3