Brown Butter Brookies
Ingredients
Brown Butter Cookie Dough
brown sugar (room_temperature)
200 g
white sugar
100 g
unsalted butter (browned)
227 g
large egg (room_temperature)
2 piece
vanilla bean paste
10 ml
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
large egg
2 piece
all-purpose flour
94 g
brown sugar
100 g
white sugar
50 g
vanilla extract
5 ml
chocolate chips (melted)
170 g
cocoa powder
25 g
For on Top
semi-sweet chocolate chunks
85 g
Instructions
Make brown butter cookie dough
Brown the butter and let it cool slightly. Whisk with sugars until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate chips.
Chill cookie dough
Cover and chill the cookie dough for at least 1 hour.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 inch (20x20 cm) baking pan with parchment paper.
Make brownie batter
Melt butter with chocolate chips. Whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed.
Assemble brookies
Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface. Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Top with chocolate chunks.
Bake brookies
Bake for 30–40 minutes until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter.
Cool and slice
Cool completely before slicing for clean layers.
Original recipe
Storage
Store in an airtight container. Thaw frozen brookies at room temperature before serving.
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