Brown Butter Brookies
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar (packed)
200 g
white sugar
100 g
unsalted butter (browned)
225 g
large egg (room temperature)
2 pcs
vanilla bean paste
10 ml
all-purpose flour (sifted)
250 g
baking soda
4 g
baking powder
1 g
salt
1.5 g
semi-sweet chocolate (chopped)
300 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
large egg
2 pcs
all-purpose flour
94 g
brown sugar (packed)
100 g
white sugar
50 g
vanilla extract
5 ml
semi-sweet chocolate chips (melted)
170 g
cocoa powder (unsweetened)
25 g
For on Top
semi-sweet chocolate chunks (chopped)
85 g
Instructions
Brown the butter for cookies
Brown butter in a saucepan until golden and nutty, then let cool slightly.
Prepare cookie dough
Whisk browned butter with sugars until glossy, add eggs and vanilla, then fold in dry ingredients and chocolate.
Chill cookie dough
Cover cookie dough and chill for at least 1 hour to firm up.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 pan with parchment paper.
Melt chocolate for brownies
Melt butter with chocolate chips in a saucepan or microwave.
Prepare brownie batter
Whisk olive oil and cocoa into melted chocolate mixture. In separate bowl, combine sugars, eggs, and vanilla, then fold together with chocolate mixture and flour.
Assemble brookies
Layer half the brownie batter, add cookie dough chunks, remaining brownie batter, more cookie dough pieces, and finish with chocolate chunks.
Bake brookies
Bake for 30-40 minutes until edges are set and center is slightly soft with moist crumbs on toothpick.
Cool completely
Allow brookies to cool completely before slicing for clean layers.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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