Brookies
Fudgy brownies layered with brown butter chocolate chip cookies create the ultimate brookies dessert with gooey centers and crisp edges.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
white sugar
100 g
unsalted browned butter (browned)
227 g
large eggs (room temperature)
2 piece
vanilla bean paste
2 tsp
all-purpose flour
250 g
baking soda
3 g
baking powder
1 g
salt
1.5 g
semi-sweet chocolate chips
340 g
Brownie Batter
salted butter (melted)
113 g
olive oil
30 ml
eggs
2 piece
flour
94 g
brown sugar
100 g
white sugar
50 g
vanilla
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 butter and let cool slightly, then mix with sugars, eggs, and vanilla before adding dry ingredients and chocolate chips.
Chill the cookie dough
Cover the cookie dough and chill for at least one hour to develop flavor and make it easier to handle.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 inch baking pan with parchment paper.
Make the brownie batter
Melt butter with chocolate chips, whisk in olive oil and cocoa powder. Combine with sugar-egg-vanilla mixture, then fold in flour.
Assemble the brookies
Layer half the brownie batter, add cookie dough pieces, remaining brownie batter, more cookie dough, and finish with chocolate chunks.
Bake the brookies
Bake for 30-40 minutes until edges are set and center is slightly soft. Toothpick should come out with moist crumbs.
Cool completely
Allow brookies to cool completely before slicing for clean layers and best texture.
Original recipe
Storage
Store in airtight container. Layer with parchment between pieces to prevent sticking.
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