Brown Butter Brookies
Directions
- 1Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
- 2Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
- 3Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
- 4Prepare the cookie layer by mixing flour, baking soda, and salt.
- 5Prepare the cookie layer by mixing flour, baking soda, and salt.
- 6Prepare the cookie layer by mixing flour, baking soda, and salt.
- 7Combine melted butter, brown and granulated sugar, egg, and vanilla; whisk until smooth and fluffy for 2-3 minutes.
- 8Combine melted butter, brown and granulated sugar, egg, and vanilla; whisk until smooth and fluffy for 2-3 minutes.
- 9Combine melted butter, brown and granulated sugar, egg, and vanilla; whisk until smooth and fluffy for 2-3 minutes.
- 10Add dry ingredients and chocolate chips to the cookie mixture; mix until just combined.
- 11Add dry ingredients and chocolate chips to the cookie mixture; mix until just combined.
- 12Add dry ingredients and chocolate chips to the cookie mixture; mix until just combined.
- 13Prepare the brownie layer: Melt butter in a saucepan over medium-low heat, stirring every 10 seconds until foamy (6-8 minutes), and continue until milk solids turn golden brown and smell nutty.
- 14Prepare the brownie layer: Melt butter in a saucepan over medium-low heat, stirring every 10 seconds until foamy (6-8 minutes), and continue until milk solids turn golden brown and smell nutty.
- 15Prepare the brownie layer: Melt butter in a saucepan over medium-low heat, stirring every 10 seconds until foamy (6-8 minutes), and continue until milk solids turn golden brown and smell nutty.
- 16Transfer the browned butter to a heatproof bowl, then add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
- 17Transfer the browned butter to a heatproof bowl, then add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
- 18Transfer the browned butter to a heatproof bowl, then add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
- 19In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
- 20In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
- 21In a separate bowl, whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
- 22Add powdered sugar to the egg mixture; mix for 1-2 minutes until combined.
- 23Add powdered sugar to the egg mixture; mix for 1-2 minutes until combined.
- 24Add powdered sugar to the egg mixture; mix for 1-2 minutes until combined.
- 25Add the cooled browned butter mixture to the egg mixture; mix until smooth.
- 26Add the cooled browned butter mixture to the egg mixture; mix until smooth.
- 27Add the cooled browned butter mixture to the egg mixture; mix until smooth.
- 28Add flour and chocolate chips to the brownie batter; mix until well combined.
- 29Add flour and chocolate chips to the brownie batter; mix until well combined.
- 30Add flour and chocolate chips to the brownie batter; mix until well combined.
- 31Layer the cookie and brownie batters in the prepared pan.
- 32Layer the cookie and brownie batters in the prepared pan.
- 33Layer the cookie and brownie batters in the prepared pan.
- 34Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
- 35Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
- 36Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
- 37Let cool completely before cutting into brookies.
- 38Let cool completely before cutting into brookies.
- 39Let 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
- 0.5 cup light brown sugar
- 0.5 cup light brown sugar
- 0.5 cup light brown sugar
- 0.33 cup granulated sugar
- 0.33 cup granulated sugar
- 0.33 cup granulated sugar
- 1 large egg, room temp
- 1 large egg, room temp
- 1 large egg, room temp
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 1.25 cup all-purpose flour, spooned and leveled
- 1.25 cup all-purpose flour, spooned and leveled
- 1.25 cup all-purpose flour, spooned and leveled
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 tsp flaky sea salt
- 0.5 tsp flaky sea salt
- 0.5 tsp flaky sea 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 Dutch-processed cocoa powder
- 0.5 cup Dutch-processed cocoa powder
- 0.5 cup Dutch-processed cocoa powder
- 1 tsp vanilla
- 1 tsp vanilla
- 1 tsp vanilla
- 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 cup powdered sugar
- 1.75 cup powdered sugar
- 1.75 cup 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 eggs, room temp
- 3 eggs, room temp
- 3 eggs, room temp
- 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 tbsp olive oil
- 3 tbsp olive oil
- 3 tbsp olive oil
Equipment
8x8 inch panparchment papersaucepanheatproof bowlwhiskbowl
Tips
- Dissolving sugar in eggs ensures a crackly top.
- You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa, or by creating a marbled effect by swirling the two batters together.