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.