Crinkle-Top Brownie with New York–Style Cookie Dough (Eggless)
A decadent layered brookie featuring a rich, fudgy brownie base with a signature crinkle top, combined with chunky New York–style cookie dough, baked together for the ultimate dessert experience.
Brownie Layer (Fudgy Base)
Ingredients
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Dark chocolate – 382 g
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Unsalted butter – 75 g
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Condensed milk (Milkmaid) – 443 g
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Milk – 47 g
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All-purpose flour – 120 g
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Cocoa powder – 30 g
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Chocolate chunks (milk & dark mix) – 150 g
Method
Step 1: Melt Chocolate
Melt the dark chocolate and butter together using a double boiler or microwave. Mix until smooth and glossy.
Step 2: Add Condensed Milk
Add condensed milk to the melted chocolate mixture and mix well until fully combined.
Step 3: Add Dry Ingredients
Sift in the all-purpose flour and cocoa powder. Mix gently until just combined.
Step 4: Adjust Consistency
Add milk and fold gently to create a thick but spreadable batter.
Step 5: Fold Chocolate Chunks
Fold in the chocolate chunks evenly. Keep the brownie batter aside.
New York–Style Cookie Dough Layer
Ingredients
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Unsalted butter – 225 g
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Brown sugar – 200 g
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Granulated sugar – 35 g
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Vanilla extract – 10 g
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Thick yogurt (curd) – 30 g
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Condensed milk – 1 tbsp
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All-purpose flour – 310 g
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Cornflour – 1 tsp
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Baking powder – 3 g
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Baking soda – ½ tsp
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Salt – 4 g
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Instant coffee powder – ¼ tsp
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Chopped chocolate (dark & milk mix) – 300 g
Method
Step 1: Cream Butter & Sugars
Cream butter, brown sugar, and granulated sugar until light, fluffy, and pale.
Step 2: Add Wet Ingredients
Add yogurt, vanilla extract, and condensed milk. Mix until smooth and well blended.
Step 3: Mix Dry Ingredients
In a separate bowl, sift together:
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Flour
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Cornflour
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Baking powder
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Baking soda
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Salt
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Coffee powder
Step 4: Combine Dough
Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Step 5: Add Chocolate
Fold in the chopped chocolate evenly. Cookie dough should be thick and chunky.
Assembly & Baking
Step 1: Prepare the Tin
Preheat the oven to 170°C. Line a baking tin with parchment paper.
Step 2: First Brownie Layer
Pour half of the brownie batter into the prepared tin and spread evenly.
Step 3: Add Cookie Dough
Drop spoonfuls of cookie dough evenly over the brownie layer.
Step 4: Final Layers
Pour the remaining brownie batter on top.
Add more portions of cookie dough on the surface for a crinkle-top finish.
Step 5: Bake
Bake at 170°C for 25–30 minutes, or until the top is set and beautifully crinkled.
Step 6: Cool & Slice
Allow to cool completely. For clean, sharp layers, chill before slicing.
Notes & Pro Tips
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Do not overbake — the center should remain soft and fudgy.
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Coffee powder enhances chocolate flavor without tasting like coffee.
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Best texture achieved after chilling for 1–2 hours.
Storage Instructions
Store the brookie in an airtight container in the refrigerator for up to 4 days.
