Brown Butter Brookies
Directions
- 1In a saucepan, melt 80 g butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
- 2In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Stir until well mixed.
- 3Add 1 egg and 2 g vanilla extract to the sugar mixture. Whisk until smooth and fully incorporated.
- 4Gently fold in 85 g flour and 70 g chocolate chips until just combined.
- 5Place in fridge while you work on brownie batter.
- 6Preheat oven to 329 F.
- 7Place the 320 g chocolate and 180 g butter in a heatproof bowl.
- 8Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl) and stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
- 9In a separate bowl, whisk the 180 g granulated sugar, 80 g brown sugar, and 4 eggs together until the mixture becomes light, thick, and well combined.
- 10In another bowl, sift together the 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
- 11Add the melted chocolate-butter mixture to the sugar-egg mixture and stir until smooth and combined.
- 12Gradually add in the flour-cocoa mixture, folding it in until almost combined. Some streaks of flour should still be visible.
- 13Fold in the 120 g chocolate chunks, ensuring they are evenly distributed throughout the batter.
- 14Pour half of brownie batter into a parchment-lined baking pan and spread evenly.
- 15Layer chunks of cookie dough on top.
- 16Pour the remaining brownie batter and layer more cookie dough.
- 17Top with your extra chocolate chunks.
- 18Bake for 45-55 minutes or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- 19Let the brownies cool completely in the pan before slicing for best results.
Ingredients
- 180 g butter
- 320 g chocolate (for melting)
- 120 g all-purpose flour
- 50 g cocoa powder
- 180 g granulated sugar
- 80 g brown sugar
- 2 g salt
- 4 eggs
- 120 g chocolate chunks
- 85 g all purpose flour
- 80 g butter
- 80 g brown sugar
- 40 g granulated sugar
- 1 g salt
- 1 egg
- 2 g vanilla extract
- 70 g chocolate chips
- extra chocolate chunks for topping
Equipment
saucepanmixing bowlheatproof bowlpotbaking panparchment paper
Tips
- To achieve a crinkly top, make sure the sugar is fully dissolved when whisking with eggs.
- Let the brownies cool completely in the pan before slicing for best results.
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