Brown Butter Brookies
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
4 g
baking powder
1.5 g
salt
1.5 g
semi-sweet chocolate chips
340 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
eggs
2 piece
all-purpose 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
Brown the butter for the cookie dough and let it cool slightly.
Mix cookie dough wet ingredients
Whisk the browned butter with brown sugar and white sugar until glossy. Add eggs and vanilla bean paste.
Add dry ingredients to cookie dough
Sift in flour, baking soda, baking powder and salt until just combined. Fold in chocolate chips.
Chill cookie dough
Cover and chill the cookie dough for at least 1 hour.
Preheat oven
Preheat oven to 175°C and line an 8x8 inch baking pan with parchment paper.
Melt chocolate and butter for brownies
Melt butter with chocolate chips. Whisk in olive oil and cocoa powder until smooth.
Mix brownie wet ingredients
In a separate bowl, whisk together brown sugar, white sugar, eggs and vanilla extract.
Combine brownie batter
Combine the chocolate mixture with the sugar-egg mixture, then fold in flour until just mixed.
Assemble brookies
Pour half the brownie batter into the pan. Add chunks of cookie dough across the surface. Pour remaining brownie batter over top, then add more cookie dough pieces on top. Finish with chocolate chunks.
Bake brookies
Bake for 30–40 minutes until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter.
Cool brookies
Cool completely before slicing for clean layers.
Original recipe
Storage
Store in airtight container. Best eaten within 3 days for optimal texture.
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