Brown Butter Brookies
Fudgy brownies layered with rich brown butter chocolate chip cookies create the ultimate brookie experience with gooey chocolate throughout.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
granulated sugar
100 g
unsalted butter (browned)
226 g
large eggs (room_temperature)
2 piece
vanilla bean paste
10 ml
all-purpose flour
250 g
baking soda
4 g
baking powder
1 g
salt
1.5 g
semi-sweet chocolate
340 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
large eggs
2 piece
all-purpose flour
94 g
brown sugar
100 g
granulated sugar
50 g
vanilla extract
5 ml
chocolate chips (melted)
170 g
cocoa powder
25 g
Topping
semi-sweet chocolate chunks
85 g
Instructions
Brown the butter
Melt butter in a pan until it turns golden brown and has a nutty aroma.
Prepare cookie dough
Mix browned butter with sugars until glossy, then add eggs and vanilla. Sift in dry ingredients and fold in chocolate chips.
Chill cookie dough
Cover and refrigerate cookie dough for at least 1 hour.
Preheat oven
Preheat oven to 175°C and line an 8x8 inch pan with parchment paper.
Prepare brownie batter
Melt butter with chocolate chips, then whisk in olive oil and cocoa powder. Separately whisk sugars, eggs, and vanilla, then combine mixtures and fold in flour.
Assemble brookies
Pour half the brownie batter into the pan. Add chunks of cookie dough, then remaining brownie batter. Finish with more cookie dough pieces and chocolate chunks on top.
Bake brookies
Bake for 30-40 minutes until edges are set but center is slightly soft. A toothpick should come out with moist crumbs.
Cool and slice
Allow brookies to cool completely before slicing for clean layers.
Original recipe
Storage
Store in airtight container. Best enjoyed within 3 days for optimal texture.
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