Brown Butter Brookies
Fudgy brownies layered with chewy chocolate chip cookies
The ultimate mashup of two beloved desserts: rich, fudgy brownies layered with chewy chocolate chip cookie dough, all infused with nutty brown butter.
Equipment
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
15 ml
all purpose flour
150 g
baking soda
2.5 g
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
15 ml
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 the oven to 175°C and line an 8x8 inch baking pan with parchment paper.
Prepare cookie dry ingredients
In a bowl, mix flour, baking soda, and salt. Set aside.
Prepare cookie wet ingredients
Combine melted butter, brown sugar, granulated sugar, egg, and vanilla bean paste. Whisk until smooth and fluffy for 2-3 minutes.
Combine cookie batter
Add dry ingredients and chocolate chips to the wet mixture. Mix until just combined.
Brown the butter for brownie layer
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. Transfer to a heatproof bowl.
Prepare brownie base
Add cocoa powder, olive oil, vanilla bean paste, and chopped chocolate to the browned butter. 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 and mix for 1-2 minutes until combined.
Combine brownie batter
Add cooled browned butter mixture to egg mixture and mix until smooth. Add flour and chocolate chips; mix until well combined.
Layer the batters
Layer the cookie and brownie batters in the prepared pan, spreading each layer evenly.
Bake the brookies
Bake for 50-55 minutes or until the edges are golden and center is a little fudgy.
Cool completely
Let cool for 6-8 hours before cutting into squares.
Original recipe
Storage
Store in airtight container. For best texture, bring to room temperature before serving
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