Brownie Cookie (Brookie) Recipe

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.

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Brownie Layer (Fudgy Base)

Ingredients

• Dark chocolate – 382 g

• Unsalted butter – 75 g

• Condensed milk (Milkmaid) – 443 g

• Milk – 47 g

• All-purpose flour – 120 g

• Cocoa powder – 30 g

• 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.

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New York–Style Cookie Dough Layer

Ingredients

• Unsalted butter – 225 g

• Brown sugar – 200 g

• Granulated sugar – 35 g

• Vanilla extract – 10 g

• Thick yogurt (curd) – 30 g

• Condensed milk – 1 tbsp

• All-purpose flour – 310 g

• Cornflour – 1 tsp

• Baking powder – 3 g

• Baking soda – ½ tsp

• Salt – 4 g

• Instant coffee powder – ¼ tsp

• 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:

• Flour

• Cornflour

• Baking powder

• Baking soda

• Salt

• 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.

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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.

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Notes & Pro Tips

• Do not overbake — the center should remain soft and fudgy.

• Coffee powder enhances chocolate flavor without tasting like coffee.

• Best texture achieved after chilling for 1–2 hours.

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Storage Instructions

Store the brookie in an airtight container in the refrigerator for up to 4 days.