Brown Butter Brookies

60 mins
Serves 1
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Directions

  1. 1For the cookie dough, brown the butter in a medium sauce pan over medium high heat until butter gets foamy, golden, and forms a nutty pleasant scent.
  2. 2For the cookie dough, brown the butter in a medium sauce pan over medium high heat until butter gets foamy, golden, and forms a nutty pleasant scent.
  3. 3For the cookie dough, brown the butter in a medium sauce pan over medium high heat until butter gets foamy, golden, and forms a nutty pleasant scent.
  4. 4Remove from heat & pour into a medium bowl.
  5. 5Remove from heat & pour into a medium bowl.
  6. 6Remove from heat & pour into a medium bowl.
  7. 7Cool butter to room temperature.
  8. 8Cool butter to room temperature.
  9. 9Cool butter to room temperature.
  10. 10Whisk butter, sugars, eggs, vanilla until combined.
  11. 11Whisk butter, sugars, eggs, vanilla until combined.
  12. 12Whisk butter, sugars, eggs, vanilla until combined.
  13. 13Add dry ingredients + chocolate chips to wet mixture and fold until just combined.
  14. 14Add dry ingredients + chocolate chips to wet mixture and fold until just combined.
  15. 15Add dry ingredients + chocolate chips to wet mixture and fold until just combined.
  16. 16Set aside the cookie dough.
  17. 17Set aside the cookie dough.
  18. 18Set aside the cookie dough.
  19. 19Preheat oven to 350F.
  20. 20Preheat oven to 350F.
  21. 21Preheat oven to 350F.
  22. 22Line an 8x8 baking pan with parchment paper.
  23. 23Line an 8x8 baking pan with parchment paper.
  24. 24Line an 8x8 baking pan with parchment paper.
  25. 25For the brownie batter, melt the unsalted butter & chocolate in microwave for 30 sec intervals until silky. Stir frequently.
  26. 26For the brownie batter, melt the unsalted butter & chocolate in microwave for 30 sec intervals until silky. Stir frequently.
  27. 27For the brownie batter, melt the unsalted butter & chocolate in microwave for 30 sec intervals until silky. Stir frequently.
  28. 28In a large mixing bowl, mix eggs & light brown sugar with a spatula until combined.
  29. 29In a large mixing bowl, mix eggs & light brown sugar with a spatula until combined.
  30. 30In a large mixing bowl, mix eggs & light brown sugar with a spatula until combined.
  31. 31Add the butter mixture and stir again.
  32. 32Add the butter mixture and stir again.
  33. 33Add the butter mixture and stir again.
  34. 34Add dry ingredients to the wet ingredients, gently fold until just combined.
  35. 35Add dry ingredients to the wet ingredients, gently fold until just combined.
  36. 36Add dry ingredients to the wet ingredients, gently fold until just combined.
  37. 37Layer the cookie dough and brownie batter in the prepared pan.
  38. 38Layer the cookie dough and brownie batter in the prepared pan.
  39. 39Layer the cookie dough and brownie batter in the prepared pan.
  40. 40Bake for 45-60 minutes or until toothpick comes out mostly clean with a few crumbs from the center.
  41. 41Bake for 45-60 minutes or until toothpick comes out mostly clean with a few crumbs from the center.
  42. 42Bake for 45-60 minutes or until toothpick comes out mostly clean with a few crumbs from the center.

Ingredients

  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup unsalted butter, browned
  • 0.5 cup unsalted butter, browned
  • 0.5 cup unsalted butter, browned
  • 1 tablespoon unsalted butter, browned
  • 1 tablespoon unsalted butter, browned
  • 1 tablespoon unsalted butter, browned
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1.25 cup all purpose flour
  • 1.25 cup all purpose flour
  • 1.25 cup all purpose flour
  • 0.5 teaspoon flaky sea salt
  • 0.5 teaspoon flaky sea salt
  • 0.5 teaspoon flaky sea salt
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 cup semi sweet chocolate chips
  • 1 cup semi sweet chocolate chips
  • 1 cup semi sweet chocolate chips
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 1.25 cup milk chocolate or semi sweet bars, melted
  • 1.25 cup milk chocolate or semi sweet bars, melted
  • 1.25 cup milk chocolate or semi sweet bars, melted
  • 1 cup light brown sugar, packed
  • 1 cup light brown sugar, packed
  • 1 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 3 tablespoons all purpose flour
  • 3 tablespoons all purpose flour
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon flaky sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon flaky sea salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 0.5 cup semi sweet chocolate chips
  • 0.5 cup semi sweet chocolate chips
  • 0.5 cup semi sweet chocolate chips

Equipment

medium sauce panmedium bowlwhiskspatula8x8 baking panparchment paperlarge mixing bowl

Tips

  • Brown the butter in a medium sauce pan over medium high heat until butter gets foamy, golden, and forms a nutty pleasant scent.
  • Cool butter to room temperature.
  • Melt the unsalted butter & chocolate in microwave for 30 sec intervals until silky. Stir frequently.
  • You can lay foil gently over the top of the brookie pan and continue to bake longer if the top is browning too much but the center is still undercooked.