Ultimate Brown Butter Brookies
Crackly brownie tops meet fudgy centers and brown butter cookie dough in these ultimate brookies.
Equipment
Ingredients
Fudgy Brownie
unsalted butter (room temperature)
115 g
semi-sweet chocolate (chopped)
120 g
granulated sugar
150 g
large eggs
2 pcs
vanilla extract
1 tsp
all-purpose flour
65 g
cocoa powder
25 g
salt
0.25 tsp
neutral oil
1 tbsp
semi-sweet chocolate chips
60 g
Brown Butter Cookie Dough
unsalted butter
130 g
light brown sugar
100 g
granulated sugar
50 g
large egg
1 pcs
vanilla extract
1 tsp
all-purpose flour
158 g
baking soda
0.5 tsp
salt
0.5 tsp
semi-sweet chocolate chips
120 g
Instructions
Brown the butter for cookie dough
Cook butter in a pan until it turns golden brown and develops a nutty aroma.
Prepare brown butter cookie dough
Mix cooled browned butter with sugars, egg, vanilla, then add dry ingredients and chocolate.
Melt butter and chocolate for brownie layer
Melt butter with semi-sweet chocolate, then stir in cocoa powder and oil.
Whisk eggs and sugar for brownie
Whisk eggs and sugar for 3-4 minutes until pale and foamy.
Combine brownie batter
Add vanilla and melted chocolate mixture to egg mixture, then fold in flour, salt and chocolate chunks.
Assemble brookie layers
Spread half the brownie batter, add cookie dough pieces, remaining brownie batter, then larger cookie pieces on top.
Bake brookies
Bake at 175°C for 30-36 minutes until edges are set and toothpick shows moist crumbs.
Cool before slicing
Cool for at least 30 minutes before cutting into squares.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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