Brown Butter Brookies

50 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
  2. 2Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
  3. 3Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
  4. 4Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside.
  5. 5Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside.
  6. 6Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside.
  7. 7Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 minutes.
  8. 8Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 minutes.
  9. 9Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 minutes.
  10. 10Add dry ingredients and chocolate chips to the wet ingredients. Mix until just combined.
  11. 11Add dry ingredients and chocolate chips to the wet ingredients. Mix until just combined.
  12. 12Add dry ingredients and chocolate chips to the wet ingredients. Mix until just combined.
  13. 13Prepare the brownie layer: Melt butter in a saucepan over medium-low heat.
  14. 14Prepare the brownie layer: Melt butter in a saucepan over medium-low heat.
  15. 15Prepare the brownie layer: Melt butter in a saucepan over medium-low heat.
  16. 16Stir every 10 seconds until foamy (6-8 minutes).
  17. 17Stir every 10 seconds until foamy (6-8 minutes).
  18. 18Stir every 10 seconds until foamy (6-8 minutes).
  19. 19Continue until milk solids turn golden brown and smell nutty.
  20. 20Continue until milk solids turn golden brown and smell nutty.
  21. 21Continue until milk solids turn golden brown and smell nutty.
  22. 22Transfer the browned butter to a heatproof bowl.
  23. 23Transfer the browned butter to a heatproof bowl.
  24. 24Transfer the browned butter to a heatproof bowl.
  25. 25Add cocoa powder, oil, vanilla, and chopped chocolate to the browned butter; mix until smooth.
  26. 26Add cocoa powder, oil, vanilla, and chopped chocolate to the browned butter; mix until smooth.
  27. 27Add cocoa powder, oil, vanilla, and chopped chocolate to the browned butter; mix until smooth.
  28. 28In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
  29. 29In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
  30. 30In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
  31. 31Add powdered sugar; mix 1-2 minutes until combined.
  32. 32Add powdered sugar; mix 1-2 minutes until combined.
  33. 33Add powdered sugar; mix 1-2 minutes until combined.
  34. 34Add the cooled browned butter mixture; mix until smooth.
  35. 35Add the cooled browned butter mixture; mix until smooth.
  36. 36Add the cooled browned butter mixture; mix until smooth.
  37. 37Add flour and chocolate chips; mix until well combined.
  38. 38Add flour and chocolate chips; mix until well combined.
  39. 39Add flour and chocolate chips; mix until well combined.
  40. 40Layer the cookie and brownie batters in the prepared pan.
  41. 41Layer the cookie and brownie batters in the prepared pan.
  42. 42Layer the cookie and brownie batters in the prepared pan.
  43. 43Bake for 50-55 minutes or until the edges are golden and the center is a little fudgy.
  44. 44Bake for 50-55 minutes or until the edges are golden and the center is a little fudgy.
  45. 45Bake for 50-55 minutes or until the edges are golden and the center is a little fudgy.
  46. 46Let cool completely before cutting into brookies.
  47. 47Let cool completely before cutting into brookies.
  48. 48Let cool completely before cutting into brookies.

Ingredients

  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup unsalted butter, melted and cooled
  • 100 g light brown sugar
  • 100 g light brown sugar
  • 100 g light brown sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1.25 cups all-purpose flour, spooned and leveled
  • 1.25 cups all-purpose flour, spooned and leveled
  • 1.25 cups all-purpose flour, spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.5 cup light brown sugar, spooned and leveled
  • 0.5 cup light brown sugar, spooned and leveled
  • 0.5 cup light brown sugar, spooned and leveled
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 0.75 cup semi-sweet chocolate chips
  • 0.75 cup semi-sweet chocolate chips
  • 0.75 cup semi-sweet chocolate chips
  • 0.33 cup semi-sweet chocolate, chopped
  • 0.33 cup semi-sweet chocolate, chopped
  • 0.33 cup semi-sweet chocolate, chopped
  • 3 large eggs, room temperature
  • 3 large eggs, room temperature
  • 3 large eggs, room temperature
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil

Equipment

8*8 inch panparchment papersaucepanheatproof bowlwhisk

Tips

  • Dissolving sugar in eggs ensures a crackly top.
  • You can adjust the layering to your preference, or by creating a marbled effect by swirling the two batters together.