Brookies
Fudgy brownies layered with brown butter cookie dough for the ultimate brookie experience.
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
340 g
Brownie Batter
salted butter (melted)
115 g
olive oil
2 tbsp
large egg
2 piece
all-purpose flour
95 g
brown sugar
100 g
white sugar
50 g
vanilla extract
1 tsp
chocolate chips (melted)
170 g
cocoa powder
30 g
For on Top
semi-sweet chocolate chunks
85 g
Instructions
Brown the butter for cookie dough
Cook butter until it turns golden brown and develops a nutty aroma.
Prepare cookie dough
Whisk browned butter with sugars until glossy, then add eggs and vanilla. Fold in dry ingredients and chocolate.
Chill cookie dough
Cover and refrigerate the cookie dough for at least 1 hour to firm up.
Preheat oven
Preheat oven to 175°C and line an 8x8 inch pan with parchment paper.
Melt butter and chocolate for brownies
Melt butter with chocolate chips in a saucepan over low heat.
Prepare brownie batter
Whisk olive oil and cocoa powder into melted chocolate mixture. In a separate bowl combine sugars, eggs, and vanilla, then fold everything together with flour.
Assemble brookies
Layer half the brownie batter, add cookie dough chunks, top with remaining brownie batter and more cookie dough pieces. Finish with chocolate chunks.
Bake 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 in the pan for clean slicing and perfect layers.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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