Brown Butter Brookies
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 oven to 175°C and line an 8x8 inch (20x20 cm) baking pan with parchment paper.
Mix cookie dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for the cookie layer. Set aside.
Mix cookie wet ingredients
In a large bowl, combine the melted and cooled butter, light brown sugar, granulated sugar, egg, and vanilla bean paste. Whisk until smooth and fluffy for 2-3 minutes.
Combine cookie batter
Add the dry ingredients and chocolate chips to the wet ingredients. Mix until just combined - do not overmix.
Brown the butter
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.
Mix brownie base
Transfer browned butter to a heatproof bowl. Add cocoa powder, olive oil, vanilla bean paste, and chopped chocolate. Mix until smooth.
Whisk eggs and sugar
In a separate bowl, whisk eggs and light brown sugar for 5-6 minutes until dissolved and pale. This creates the signature crackly brownie top.
Add powdered sugar
Add powdered sugar to the egg mixture and mix for 1-2 minutes until combined.
Combine brownie batter
Add the cooled browned butter mixture to the egg mixture and mix until smooth. Then add flour and chocolate chips; mix until well combined.
Layer the batters
Spread the cookie batter evenly in the prepared pan. Carefully spread the brownie batter on top of the cookie layer.
Bake brookies
Bake for 50-55 minutes or until the edges are golden brown and the center is slightly fudgy.
Cool completely
Let brookies cool in the pan for 6-8 hours at room temperature before cutting into squares.
Original recipe
Storage
Store in airtight container at room temperature for up to 3 days. Freeze wrapped individually for up to 1 month.
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