Low calorie brownie cookies (brookies)

Cookies? Love them! Brownies? LOVE THEM! Now imagine them together, and you will have the most incredible dessert mashup to ever be created! These low calorie brownie cookies are easily one of the best low calorie desserts for anyone in a calorie deficit with a major sweet tooth.

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I can’t believe it’s taken me this long to develop this recipe. It is insanely good you would never believe that these brookies have just 94 calories each! These brookies have the classic crinkle top of perfectly baked brownies and the soft gooey texture of cookies. There is absolutely no way you can stop at just 1 and honestly, there’s no reason when this entire batch of brownie cookies has fewer calories than one regular brookie!

Another thing I love about this recipe is that you can have warm fudgy brownie texture cookies from kitchen counter to your belly in under 20 minutes! This recipe requires no chill time and comes together super quickly with just 8 simple ingredients. Sounds like the best of both worlds to me!

Ingredients in low calorie brownie cookies

Exact ingredient quantities can be found at the bottom of this page.

To make these low calorie brownie cookies you will need:

Dark chocolate – Adding melted chocolate to the batter will give a really indulgent and rich chocolate flavor, similar to brownies. You can use milk chocolate here as well if you prefer a sweeter brookie.

Low fat butter – Usually I would recommend replacing the butter in cookies with applesauce as it acts very similarly to butter for far fewer calories. However, we need as much fat as we can get into this brookie to create that fudgy brownie texture. Low fat butter or margarine will add a little fat and a lot of moisture!

0 calorie brown sugar – For this recipe you will need both brown sugar replacement and white sugar replacement. This will give the best brownie like texture whilst still having the crispy edges of a cookie! You can also use either of these sweeteners alone but combining them gives the best texture.

Stevia or 0 calorie granulated sweetener – A little to create the best texture!

Egg – To add structure and moisture to these brownie cookies. Ensure the egg is at room temperature and not cold.

All-purpose/plain flour – This recipe calls for good ‘ol all-purpose flour (plain flour in the UK).

Unsweetened cocoa powder – Unsweetened cocoa powder will help to achieve that super rich and indulgent chocolate flavor without any added sugars and calories.

Salt – To enhance the chocolate flavor.

How to make low calorie brownie cookies

1. Pre-heat oven to 180ºC (350ºF).
2. Add the chocolate and low fat butter to a microwave safe bowl and microwave in 20 second spurts until completely melted and smooth, whisking every 20 seconds. Set aside.
3. In a medium bowl, whisk together the egg, 0 calorie brown sugar and 0 calorie granulated sugar. Whisk until the egg is light and fluffy, about 3 minutes. Whisk in the melted chocolate and butter mixture until well combined.
4. Fold in the flour, cocoa powder and salt until well combined. The batter will be a little runny but should still be scoop-able.
5. Scoop 6 equal balls of dough and place onto a baking tray lined with parchment paper. Ensure you don’t position the cookie balls too close to one another so they don’t spread out into each other.
6. Bake for 8-10 minutes and allow them to cool on the baking tray for a few minutes before tucking in!

Storage

These low calorie brownie cookies make the perfect snack prep as they stay moist and fudgy for up to 5 days when stored in an airtight container at room temperature. They also freeze well, place them in a single layer in a ziplock bag or airtight container and freeze for up to 3 months!

More low calorie chocolate recipes…