Nut-Free Brookie
Indulge in the ultimate sweet treat with these irresistible Nut-Free Brookies! Perfectly combining the fudgy richness of brownies with the soft, chewy goodness of cookies, this recipe is designed to satisfy your dessert cravings without the worry of nuts. Made with a delectable blend of butter, cocoa powder, semi-sweet chocolate chips, and vanilla extract, these brookies offer layers of chocolatey flavor while staying allergen-friendly. With a quick prep time of just 20 minutes and a bake time of 30 minutes, you can whip up a batch of these crowd-pleasers in no time. Whether you’re hosting a party or looking for a family-friendly dessert, these nut-free brookies will steal the show—and your heart! Perfectly customizable and ready to serve 16, this recipe is a must-try for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, or line it with parchment paper.
In a medium saucepan over low heat, melt the butter. Transfer it to a large mixing bowl and let it cool slightly.
Add the granulated sugar, brown sugar, and vanilla extract to the melted butter. Whisk until combined.
Add the eggs to the butter mixture one at a time, beating well after each addition until the mixture is smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the chocolate chips until evenly distributed in the batter.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs, but not wet batter.
Remove the brookies from the oven and let them cool in the pan on a wire rack for about 15 minutes.
Once cooled, cut the brookies into squares and serve. Enjoy a perfect blend of brownie and cookie without any nuts!
Nutrition Facts
Calories |
4465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 699.3 g | 254% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 408.7 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 261 mg | 20% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
