Brown Butter Brookies
Fudgy brownies layered with rich brown butter chocolate chip cookies - the ultimate hybrid dessert that's both chewy and gooey.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar (packed)
200 g
white sugar
100 g
unsalted butter (browned)
225 g
large eggs (room temperature)
2 pcs
vanilla bean paste
10 ml
all-purpose flour
250 g
baking soda
4 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 pcs
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
Brown the butter for cookie dough
Melt butter in a saucepan over medium heat, stirring until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
Make brown butter cookie dough
Whisk browned butter with both sugars until glossy. Add eggs and vanilla, then sift in dry ingredients. Fold in chocolate chips. Chill dough for at least 1 hour.
Preheat oven and prepare pan
Preheat oven to 175°C and line an 8x8 inch baking pan with parchment paper.
Make brownie batter base
Melt butter with chocolate chips, then whisk in olive oil and cocoa powder until smooth.
Complete brownie batter
In a separate bowl, whisk together sugars, eggs, and vanilla. Combine with the chocolate mixture, then fold in flour until just combined.
Assemble brookies
Pour half the brownie batter into prepared pan. Drop cookie dough chunks across the surface. Add remaining brownie batter, then more cookie dough pieces. 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 in the pan before slicing for clean layers and perfect texture.
Original recipe
Storage
Store in airtight container. For best texture, warm slightly before serving
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