Brown Butter Brookies
Fudgy brownies swirled with rich brown-butter cookie dough and studded with melting chocolate chunks—an ultra-decadent mash-up that tastes like 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 egg (room temperature)
2 piece
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
large egg
2 piece
all-purpose flour
94 g
brown sugar
100 g
white sugar
50 g
vanilla extract
1 tsp
chocolate chips (melted)
170 g
cocoa powder
25 g
Toppings
semi-sweet chocolate chunks
85 g
Instructions
Brown the butter for cookies
Cook butter until it turns golden brown and develops nutty aroma.
Prepare brown butter cookie dough
Combine browned butter with sugars, then add eggs and vanilla. Mix in dry ingredients and fold in chocolate.
Chill cookie dough
Refrigerate cookie dough for at least 1 hour to prevent spreading.
Preheat oven
Heat oven to 175°C and prepare baking pan.
Melt chocolate for brownie batter
Melt butter with chocolate chips in a heat-safe bowl.
Mix brownie wet ingredients
Whisk olive oil and cocoa powder into melted chocolate, then combine with sugar, eggs, and vanilla.
Finish brownie batter
Fold flour into brownie batter until just combined.
Assemble brookies
Layer half the brownie batter, add cookie dough chunks, remaining brownie batter, more cookie dough, and chocolate chunks on top.
Bake brookies
Bake until edges are set and center remains slightly soft with moist crumbs on toothpick.
Cool completely
Allow brookies to cool fully for clean slicing and defined layers.
Original recipe
Storage
Store in an airtight container. For best texture, bring to room temperature before serving.
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