Brown Butter Brookies
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
white sugar
100 g
unsalted butter (browned)
227 g
large eggs (room temperature)
2 piece
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
large eggs
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
Brown the butter
Melt butter in a pan until it turns golden brown and develops a nutty aroma.
Mix cookie dough
Whisk browned butter with sugars, add eggs and vanilla, then fold in dry ingredients and chocolate chips.
Chill cookie dough
Cover and refrigerate cookie dough for at least 1 hour to firm up.
Prepare baking pan
Preheat oven to 175°C and line 8x8 inch pan with parchment paper.
Make brownie batter
Melt butter with chocolate chips, whisk in olive oil and cocoa. Separately whisk sugars, eggs and vanilla, then combine and fold in flour.
Assemble brookies
Layer half brownie batter, add cookie dough chunks, remaining brownie batter, more cookie dough, and top with chocolate chunks.
Bake brookies
Bake at 175°C for 30–40 minutes until edges are set and center is slightly soft. Toothpick should come out with moist crumbs.
Cool completely
Allow brookies to cool completely before slicing for clean layers.
Original recipe
Storage
Store in airtight container. Freeze individually wrapped for longer storage.
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