Brown Butter Brookies
Fudgy brownies swirled with rich brown butter cookie dough and studded with chocolate chunks - the ultimate brookie experience.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
white sugar
100 g
unsalted butter (browned)
225 g
large eggs (room temperature)
2 piece
vanilla bean paste
10 ml
all-purpose flour
250 g
baking soda
3 g
baking powder
1 g
salt
1.5 g
semi-sweet chocolate chips
300 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
eggs
2 piece
flour
94 g
brown sugar
100 g
white sugar
50 g
vanilla extract
5 ml
chocolate chips (melted)
170 g
cocoa powder
25 g
For on Top
semi-sweet chocolate chunks
85 g
Instructions
Brown the butter
Cook butter in a pan until it turns golden brown and develops a nutty aroma.
Prepare cookie dough
Mix browned butter with sugars, eggs, and vanilla, then fold in dry ingredients and chocolate.
Chill cookie dough
Refrigerate the cookie dough for at least 1 hour to firm up.
Preheat oven
Heat oven to 175°C and line 8x8 pan with parchment paper.
Melt chocolate for brownies
Melt butter with chocolate chips in microwave or double boiler.
Prepare brownie batter
Whisk olive oil and cocoa into melted chocolate, then combine with sugar-egg mixture and fold in flour.
Assemble brookies
Layer brownie batter with cookie dough pieces, alternating and finishing with chocolate chunks on top.
Bake the brookies
Bake until edges are set and center is slightly soft with moist crumbs on toothpick.
Cool completely
Allow brookies to cool fully before slicing for clean layers.
Original recipe
Storage
Store in airtight container. Freeze wrapped portions up to 1 month.
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