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Eggless Scoopable Brookies

Soft, fudgy and irresistibly chocolatey, these Eggless Scoopable Brookies are the perfect combination of a rich brownie and a soft cookie. Made without eggs, they have a wonderfully gooey centre, a slightly crisp top and plenty of melted chocolate throughout.
If you love brownies and cookies but can’t decide which one to make, these brookies give you the best of both worlds in one delicious dessert. The brownie layer is rich and fudgy, while the cookie layer adds a soft, buttery texture and extra chocolate on top.
They are incredibly easy to make, require no mixer and come together in just a few simple steps. Serve them slightly warm for the ultimate gooey chocolate experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Baking time 35 minutes
Course: Dessert
Cuisine: international
Ingredients Method Video Notes

Ingredients
  

For the Brownie Batter
  • 100 g chopped chocolate
  • 40 g salted butter
  • 100 g powdered sugar
  • 80 ml hot milk
  • 85 g all-purpose flour
  • 5 g unsweetened cocoa powder
For the Cookie Dough
  • 30 ml melted butter
  • 20 g granulated sugar
  • 20 g brown sugar
  • 55 g all-purpose flour
  • ⅛ teaspoon baking soda
  • 20 ml milk
  • 100 g chopped chocolate for topping

Method
 

Prepare the Brownie Batter
  1. Place the chopped chocolate and butter in a heatproof bowl. Melt them together either in the microwave in short intervals, stirring between each one, or over a double boiler.
    2. Use good-quality chocolate. Since chocolate is one of the main ingredients, using a chocolate you enjoy eating will make a noticeable difference. Dark or semi-sweet chocolate works particularly well.
  2. Stir until the chocolate and butter are completely melted and smooth.
  3. In a separate bowl, combine the powdered sugar and hot milk. Whisk or stir until the sugar has dissolved.
  4. Pour the melted chocolate and butter mixture into the sugar and milk mixture and stir until well combined.
  5. Add the all-purpose flour and cocoa powder. Mix gently until everything is incorporated and you have a smooth, thick brownie batter.
  6. Set aside while you prepare the cookie layer.
Prepare the Cookie Dough
  1. Add the melted butter to a separate bowl. Add the granulated sugar and brown sugar and mix until combined.
  2. Add the flour and baking soda and stir until incorporated.
  3. Finally, add the milk and mix until a soft cookie dough forms.
  4. The cookie dough will be quite soft and loose compared with traditional cookie dough. Don’t worry — this is exactly how it should be for this recipe.
Assemble
  1. Preheat the oven to 165°C (330°F).
  2. Prepare a 23 × 15 cm baking pan by lightly greasing it with butter. Line the bottom with parchment paper, leaving a little overhang to make the brookies easier to remove after baking.
  3. Pour the brownie batter into the prepared pan and spread it evenly.
  4. Spoon the soft cookie dough over the brownie layer and gently spread it across the surface. It doesn’t have to be perfectly smooth.
  5. Sprinkle the chopped chocolate generously over the top.
Bake
  1. Bake in the preheated oven at 165°C (330°F) for approximately 35 minutes.
  2. The top should look set and lightly baked, while the centre should still be soft. Avoid overbaking, as the brookies will continue to set as they cool.
  3. For the best texture, you want the centre to remain fudgy and gooey rather than completely firm.
    4. Don’t overbake. This is the most important step if you want that soft, fudgy centre. The brookies may look slightly underdone in the middle when you take them out, but they will continue to set as they cool.
Cool and Serve
  1. Allow the brookies to cool in the pan for a little while before serving.
  2. They can be enjoyed warm, when the centre is especially soft and gooey, or allowed to cool completely for cleaner slices.
  3. For an extra indulgent dessert, serve warm brookies with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
    4. Let them rest before cutting. Give them at least 10–15 minutes to cool slightly. This allows the layers to settle while keeping the centre deliciously soft.
    Don’t worry about the cookie dough. Unlike regular cookie dough, this mixture is intentionally very soft. The milk helps create the soft texture of the cookie layer as it bakes.
    For the ultimate gooey texture, serve them slightly warm.

Video

Notes

Storage

Store leftover brookies in an airtight container at room temperature for up to 3 days.
To bring back their soft, gooey texture, warm an individual portion in the microwave for a few seconds before serving.
They can also be stored in the refrigerator, although chilling will make them firmer. Allow them to come closer to room temperature or warm them slightly before serving.

Frequently Asked Questions

Can I make these brookies without eggs?

Yes! This recipe is completely eggless. The combination of butter, milk, chocolate and flour provides the structure and texture needed for both layers.

Can I use milk chocolate?

Yes. You can use milk chocolate, dark chocolate or semi-sweet chocolate depending on how sweet you like your brookies. Dark chocolate will give you a richer, less sweet result, while milk chocolate will make them sweeter.

Why is my cookie dough so soft?

That’s normal. This cookie dough is much softer than traditional cookie dough because it is designed to be spread over the brownie layer rather than shaped into individual cookies.

Can I use a different baking pan?

Yes, but the thickness and baking time will change depending on the size of the pan. A 23 × 15 cm pan gives these brookies a nice, thick texture. A larger pan will produce thinner brookies and they may require less baking time.

How do I know when they’re done?

The top should be set and baked, but the centre should still look soft. If you insert a toothpick, it shouldn’t come out completely clean — a few moist crumbs are ideal.