Brown Butter Brookies
Fudgy brownies layered with rich brown butter cookies, creating the ultimate brookie hybrid that combines the best of both worlds.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
white sugar
100 g
unsalted butter (browned)
225 g
large eggs (room temperature)
2 pcs
vanilla bean paste
2 tsp
all-purpose flour
250 g
baking soda
0.75 tsp
baking powder
0.25 tsp
salt
0.25 tsp
semi-sweet chocolate chips
340 g
Brownie Batter
salted butter (melted)
113 g
olive oil
2 tbsp
eggs
2 pcs
flour
94 g
brown sugar
100 g
white sugar
50 g
vanilla extract
1 tsp
chocolate chips (melted)
170 g
cocoa powder
25 g
For on Top
semi-sweet chocolate chunks
85 g
Instructions
Make the cookie dough
Brown the butter and let cool slightly. Whisk with sugars until glossy, then add eggs and vanilla. Sift in dry ingredients until just combined, then fold in chocolate chips. Chill for at least 1 hour.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 pan with parchment paper.
Make the brownie batter
Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed.
Assemble the brookies
Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface. Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with chocolate chunks.
Bake the 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 completely before slicing
Cool completely before slicing to ensure clean layers and proper texture.
Original recipe
Storage
Store in airtight container at room temperature for up to 3 days or refrigerate for longer storage
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