Brown Butter Brookies
Equipment
Ingredients
Cookie Layer
unsalted butter (melted, cooled)
113 g
light brown sugar
100 g
granulated sugar
67 g
large egg (room temperature)
1 piece
vanilla extract
15 ml
all-purpose flour (spooned)
156 g
baking soda
3 g
salt
3 g
chocolate chips
170 g
Brownie Layer
unsalted butter (melted)
113 g
granulated sugar
200 g
large eggs (room temperature)
2 piece
vanilla extract
10 ml
all-purpose flour
65 g
cocoa powder (unsweetened)
40 g
salt
2 g
chocolate chips
115 g
Instructions
Prepare baking pan
Line a 23x23cm (9x9 inch) square baking pan with parchment paper, leaving overhang for easy removal.
Make brown butter for cookie layer
Melt 113g butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma.
Mix cookie dry ingredients
In a large bowl, whisk together flour, baking soda, and salt for the cookie layer.
Combine cookie wet ingredients
In another bowl, mix the cooled brown butter with both sugars until well combined. Add egg and vanilla extract.
Combine cookie ingredients
Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in chocolate chips.
Prepare brownie batter
In a separate bowl, mix melted butter and sugar for brownie layer. Add eggs one at a time, then vanilla.
Mix brownie dry ingredients
Whisk together flour, cocoa powder, and salt. Gradually add to wet ingredients.
Finish brownie batter
Fold chocolate chips into brownie batter until evenly distributed.
Assemble brookie layers
Spread cookie dough evenly in prepared pan, then carefully spread brownie batter on top.
Bake the brookies
Bake in preheated oven at 175°C for 30-35 minutes until a toothpick comes out with few moist crumbs.
Cool completely
Allow brookies to cool completely in the pan for at least 15 minutes before cutting into squares.
Original recipe
Storage
Store in airtight container. For best texture, bring to room temperature before serving.
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