Brown Butter Brookie Cups
Ingredients
Cookie Layer
unsalted butter (melted, cooled)
113 g
light brown sugar
110 g
granulated sugar
67 g
large egg (room temperature)
1 piece
vanilla bean paste
1 tbsp
all purpose flour
150 g
baking soda
0.5 tsp
semisweet chocolate chips
170 g
Brownie Layer
natural cocoa powder
50 g
semisweet chocolate chips (chopped)
57 g
olive oil
42 g
unsalted butter (browned)
227 g
salt
1 pinch
vanilla bean paste
1 tbsp
light brown sugar
110 g
powdered sugar
210 g
semisweet chocolate chips
128 g
large egg (room temperature)
3 piece
all purpose flour
60 g
Instructions
Preheat oven
Preheat oven to 177°C and line a muffin tin with parchment paper.
Prepare cookie dry ingredients
Mix flour, baking soda, and salt in a bowl. Set aside.
Mix cookie wet ingredients
Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 minutes.
Combine cookie ingredients
Add dry ingredients and chocolate chips to the wet mixture. Mix until just combined.
Brown the butter
Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until it turns golden brown and smells nutty.
Prepare brownie butter mixture
Transfer browned butter to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate. Mix until smooth.
Whisk eggs and sugar
In a separate bowl whisk eggs and light brown sugar for 5-6 minutes until dissolved.
Add powdered sugar
Add powdered sugar to the egg mixture. Mix for 1-2 minutes until combined.
Combine brownie ingredients
Add cooled browned butter mixture to the egg mixture, mix until smooth. Add flour and chocolate chips; mix until well combined.
Layer batters
Layer the cookie and brownie batters in the prepared muffin tin.
Bake brookies
Bake for 25-30 minutes or until the edges are golden and center is a little fudgy.
Cool brookies
Let cool in the muffin tin for 2-3 hours before serving.
Original recipe
Storage
Store in an airtight container. Reheat briefly for best texture.
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