Brown Butter Brookies
Rich, fudgy brookies that combine the best of both worlds: a chewy cookie layer loaded with chocolate chips and a crackly-topped brownie layer made with nutty brown butter.
Equipment
Ingredients
Cookie Layer
unsalted butter (melted, cooled)
115 g
light brown sugar
100 g
granulated sugar
67 g
large egg (room temperature)
1 piece
vanilla extract
15 ml
all-purpose flour (spooned and leveled)
156 g
baking soda
2.5 g
flaky sea salt
3 g
semi-sweet chocolate chips
270 g
Brownie Layer
unsalted butter
227 g
Dutch-processed cocoa powder
50 g
vanilla extract
5 ml
light brown sugar (spooned and leveled)
100 g
powdered sugar
210 g
semi-sweet chocolate chips
135 g
semi-sweet chocolate (chopped)
60 g
large egg (room temperature)
3 piece
all-purpose flour
63 g
salt
1 g
olive oil
45 ml
Instructions
Prepare baking pan
Preheat oven to 175°C and line an 8x8 inch pan with parchment paper.
Mix cookie dry ingredients
In a bowl, combine flour, baking soda, and salt. Set aside.
Mix cookie wet ingredients
Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 minutes.
Finish cookie batter
Add dry ingredients and chocolate chips to wet mixture. Mix until just combined.
Brown the butter
Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty.
Mix brownie base
Transfer browned butter to heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
Whisk eggs and sugar
In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar; mix 1-2 minutes until combined.
Combine brownie batter
Add cooled browned butter mixture to egg mixture; mix until smooth. Add flour and chocolate chips; mix until well combined.
Layer batters in pan
Layer the cookie and brownie batters in the prepared pan. You can adjust layering or create a marbled effect by swirling the two batters together.
Bake brookies
Bake for 50-55 minutes or until the edges are golden and center is a little jiggly. They will set once completely cooled.
Cool completely
Let brookies cool completely before cutting. This ensures clean cuts and proper texture.
Original recipe
Storage
Store in an airtight container. For best texture, warm slightly before serving if refrigerated.
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