Eggless Brookies is a delightful treat that combines the gooey goodness of a brownie with the chewy texture of a cookie!
Ingredients:
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brookies out easily.
- Make Brownie Batter:
- In a large bowl, whisk together the melted butter and sugar.
- Add yogurt and vanilla extract, mixing until well combined.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. The batter will be thick.
- Spread the brownie batter evenly into the prepared pan.
- Make Cookie Dough:
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the applesauce and vanilla extract.
- Combine the flour, baking soda, and salt; gradually add to the butter mixture until just blended.
- Stir in the chocolate chips.
- Drop spoonfuls of cookie dough over the brownie layer. Gently press down to cover as much of the brownie layer as possible.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until the top is set and lightly golden.
- Let cool in the pan for at least 20 minutes before lifting out using the parchment paper.
- Cut and Serve:
- Once cooled, cut into squares and serve.
These brookies offer a rich, chocolatey base with a soft, chewy cookie top, making them a perfect dessert for anyone who loves both cookies and brownies. Enjoy your homemade treat!