Soft Brookie Without Butter

This treat blends brownie richness with cookie-style softness, but skips the extra calories. It's got that legendary soft bite you love and doesn't use butter or added sugar to get there.

I whipped up this dessert one rainy Sunday when I wanted something tasty but light. Now, it’s what my friends ask for all the time, and they're totally surprised it’s a lighter version.

Irresistible Ingredients

• 1 sachet baking powder: keeps things fluffy and airy
• 2 fresh eggs: gives structure and nice lift
• A few chunks of chocolate: melts for gooey bites
• 20 cl light cream: makes the cake soft instead of butter
• 100 g dark chocolate (70%): brings deep, bold taste
• 1 teaspoon pure liquid vanilla: gives that gentle aroma
• 150 g all-purpose wheat flour T55: creates a balanced bake

Easy-Peasy Step By Step Directions

Perfect baking:

Pop it in the center of your oven for 45 minutes. Check in after 35 minutes using a knife—you're looking for a slightly damp center so it stays gooey. Let it cool down all the way before moving it from the pan or it'll break apart.

Get your oven ready:

Heat up your oven to 180°C, fan or regular. Don't skip lining your tin with parchment so nothing sticks and lifting it out is a breeze.

Make your batter base:

Sift flour and baking powder into a big bowl to dodge clumps. Add eggs one at a time, mixing each in. Slowly pour in your light cream, stirring till it’s smooth. Finish with a splash of vanilla. Whisk for a couple minutes to fluff things up.

Time for chocolate:

Melt 100 g dark chocolate in short bursts in the microwave, or gently over hot water. Let it cool a little, then split your batter evenly between two bowls.

Two textures, one treat:

Mix the melted chocolate into one bowl of batter until fully blended. In your second bowl, gently fold in most of the chocolate pieces so they're spread out.

Put it all together:

Spoon the chocolate batter into your prepped tin and smooth it out. Carefully layer the chunkier batter on top. Finish by dropping on the last bits of chocolate for an extra tasty finish.

The real trick here is choosing great chocolate. Go for at least 70% cocoa and you’ll get a full, bold taste even with zero extra sugar. I once gave this to my in-laws who are strict with what they eat—they had no idea it was the lighter version.

Keeping It Fresh

Let your brookie cool off totally before wrapping it up or popping it in an airtight box. It'll stay just right for three days at room temp. Want to keep it longer? Slice it up, freeze the pieces separately, and they'll last a month. When you want one, just thaw a slice on the counter for a couple hours and you’re good to go.

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Tasty Twists You Can Try

You can change this up so many ways. Want it even richer? Toss 50 g of chopped hazelnuts or almonds into the dough with the chocolate pieces. Can't do gluten? Swap the wheat flour for rice flour and cornstarch mixed in equal parts. Craving something fruity? Fold in half a cup of fresh or frozen raspberries into the chocolate batter before baking. You'll love the sweet-tart pops!

Best Ways to Enjoy

This brookie is awesome by itself, but try it warm with a scoop of vanilla ice cream—it’ll melt and get all creamy. For a fun coffee time, cut small cubes and pair them with a shot of espresso. Kids? They’ll totally love it for a snack with a glass of almond or coconut milk, which matches up with the chocolate so well.

Frequently Asked Questions

→ How do you make a light brookie?

To whip up a lighter brookie, swap out butter for light cream and go for dark chocolate with less sugar. It's simple to prepare with layered chocolate and plain batters.

→ What size pan should I use?

A square or rectangular pan around 20x20 cm works great for even baking.

→ Can I substitute light cream?

Sure, you can go with plain yogurt or a plant-based option like almond or soy cream for a dairy-free twist.

→ How do I know it's done baking?

Stick a knife in the brookie—if it comes out clean or with just a few moist crumbs, it's good to go.

→ Can you freeze brookie slices?

Absolutely. Just cut the cooled brookie into slices, freeze them, and let them thaw at room temperature when you're ready to enjoy.