Brookies
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar (packed)
200 g
white sugar (granulated)
100 g
unsalted butter (browned)
226 g
large eggs (room temperature)
2 piece
vanilla bean paste
10 ml
all-purpose flour (sifted)
250 g
baking soda
4 g
baking powder
1.5 g
salt
1.5 g
semi-sweet chocolate chips
300 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
large eggs
2 piece
all-purpose flour (sifted)
94 g
brown sugar (packed)
110 g
white sugar (granulated)
50 g
vanilla extract
5 ml
chocolate chips (melted)
170 g
cocoa powder (unsweetened)
25 g
For on Top
semi-sweet chocolate chunks
85 g
Instructions
Brown the butter for cookies
Cook butter until it turns golden brown and develops a nutty aroma
Prepare cookie dough
Mix browned butter with sugars, then add eggs and vanilla, followed by dry ingredients
Chill cookie dough
Refrigerate cookie dough for at least 1 hour to develop flavor and texture
Preheat oven
Heat oven to 175°C and prepare baking pan
Prepare brownie batter
Melt butter with chocolate chips, add oil and cocoa, then combine with wet and dry ingredients
Assemble brookies
Layer brownie batter and cookie dough in prepared pan with chocolate chunks on top
Bake brookies
Bake until edges are set and center is slightly soft with moist crumbs on toothpick
Cool completely
Allow brookies to cool completely for clean slicing and proper texture
Original recipe
Storage
Store in airtight container. For best texture, bring to room temperature before serving
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