Eggless Brookies /Brownie Cookies#SundayFunday

Brownie+ Cookie = Brookies, yes that excatly what Brookies are... a combo of brownie plus cookie which divine..hmmm.. soft & chewy. If you are craving for rich brownie or cookies for your tea, then should make these brookies which are so satisfying. Prefect for a tea party.

These are so quick to make, if you have all ingredients in the pantry they just take from start to finish 20 to 25 minutes that's it.

Make these and give them as a gift whenever you visit your friends or relatives or take them for a picnic. They will never ever believe that they are homemade. So let's make these divine Brookies...

Makes: 12 Brookies
Ingredients
½ Cup All Purpose Flour
¼ Cup Dark Cocoa Powder
¼ Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
⅓ Cup Sugar powder
¼ Cup Butter - softened
½ Teaspoon Vanilla Essence
2 Teaspoon Milk or a few drops more - to make a smooth dough.
¼ Cup + 1 Tablespoon Chocolate Chips

Method

Sieve the flour, cocoa, baking powder and baking soda. Stir in the sugar. Mix well until combined.

In a big plate cream the butter with your palms for a minute then add vanilla essence and cream it till mixed. Add the flour mix and 1/4 cup chocolate chips, mix lightly with your fingers till it forms bread crumbs. Then add milk a teaspoon at a time and bring it together to form a smooth dough.
Place the dough on a cling flim and chill the dough in the fridge for 15 to 20 minutes.

In the meantime preheat the oven to 160°C. Line a baking tray with parchment paper.

Take the dough out make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies will spread. Press the brookies with a fork lightly then place the remaining chocolate chips on it so they can be seen on top once baked.

Bake for 12 minutes only. Switch off the oven. The brookies will be soft or seem undone, but don’t bake longer or they will burn or turn crispy. Leave them in the oven for 5 minutes then take them out and keep them on the tray for another 10 minutes until fully cool and immediately transfer to an airtight container.

My Notes
I used just 2 teaspoons milk to make the dough since the butter used was absolutely soft, used the butter that is always out, kept my on the breakfast table.
To make them vegan, replace milk with almond or soy milk.
If you are using unsalted butter then add a pinch of salt.