Brookies Cookies - Browned Butter Blondie
The ultimate mash-up: gooey chocolate-chip blondie meets rich fudgy brownie in one irresistible cookie square.
Equipment
Ingredients
Blondie Batter
unsalted butter (browned)
115 g
light brown sugar (packed)
200 g
granulated sugar
50 g
large eggs
1 piece
vanilla extract
5 ml
all-purpose flour
140 g
baking soda
2 g
salt
3 g
Brownie Batter
unsalted butter (melted)
115 g
granulated sugar
200 g
large eggs
2 piece
vanilla extract
5 ml
all-purpose flour
65 g
unsweetened cocoa powder (sifted)
40 g
salt
2 g
semi-sweet chocolate chips
120 g
Instructions
Preheat oven and prepare pan
Preheat the oven to 175°C. Line a 23×23 cm square baking pan with parchment paper, leaving overhang for easy removal.
Brown the butter for blondie batter
Melt 115 g butter in a light-colored saucepan over medium heat, stirring constantly until it foams, turns golden brown, and smells nutty.
Mix blondie batter
In a large bowl, whisk the browned butter with both sugars until smooth. Add the egg and vanilla, then fold in flour, baking soda, and salt until just combined.
Mix brownie batter
In another bowl, whisk melted butter and sugar until glossy. Add eggs and vanilla, then stir in flour, cocoa, and salt. Fold in chocolate chips.
Layer the batters
Spoon alternating dollops of blondie and brownie batter into the prepared pan. Swirl gently with a knife for a marbled effect.
Bake the brookies
Bake at 175°C for 25–28 minutes until the center is just set and a toothpick comes out with moist crumbs.
Cool and slice
Cool completely in the pan, then lift out using the parchment overhang and cut into 24 squares.
Original recipe
Storage
Store in an airtight container; thaw frozen squares at room temp before serving
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