Brown Butter Brookies
Decadent fudgy brownies layered with rich brown butter cookies and studded with chocolate chunks throughout.
Equipment
Ingredients
Brown Butter Cookie Dough
brown sugar
200 g
white sugar
100 g
unsalted butter (browned)
226 g
large eggs (room temperature)
2 piece
vanilla bean paste
10 ml
all-purpose flour
250 g
baking soda
3 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 piece
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 cookies
Cook butter in a pan until it turns golden brown and develops a nutty aroma.
Prepare cookie dough base
Mix browned butter with sugars until glossy, then add eggs and vanilla.
Finish cookie dough
Sift in dry ingredients and fold in chocolate chips. Chill dough for at least 1 hour.
Preheat oven
Preheat oven to 175°C and line 8x8 pan with parchment paper.
Prepare brownie chocolate base
Melt butter with chocolate chips, then whisk in olive oil and cocoa powder.
Mix brownie wet ingredients
In another bowl, whisk together sugars, eggs, and vanilla.
Combine brownie batter
Combine chocolate mixture with egg mixture, then fold in flour until just mixed.
Assemble layers
Pour half the brownie batter into pan, add cookie dough chunks, remaining batter, more cookie dough pieces, and top with chocolate chunks.
Bake brookies
Bake for 30-40 minutes until edges are set and center is slightly soft.
Cool and slice
Cool completely before slicing for clean layers.
Original recipe
Storage
Store in airtight container. Best served at room temperature for optimal texture.
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