Brown butter brookies
Directions
- 1Preheat oven to 350 F.
- 2Line an 8x8 inch pan with parchment paper.
- 3Mix flour, baking soda, and salt for the cookie layer. Set aside.
- 4Combine melted butter, brown and granulated sugar, egg, and vanilla for the cookie layer. Whisk until smooth and fluffy for about 2-3 min.
- 5Add dry ingredients and chocolate chips to the wet ingredients for the cookie layer. Mix until just combined.
- 6Melt butter in a saucepan over medium-low heat for the brownie layer.
- 7Stir every 10 seconds until foamy (6-8 minutes).
- 8Continue until it turns golden brown and smell nutty. Transfer to a heatproof bowl.
- 9Add cocoa powder, oil, vanilla, and chopped chocolate to the browned butter. Mix until smooth.
- 10In a separate bowl, whisk eggs and light brown sugar for 5-6 minutes until dissolved.
- 11Add powdered sugar. Mix for 1-2 minutes until combined.
- 12Add cooled browned butter mixture, mix until smooth.
- 13Add flour and chocolate chips; mix until well combined.
- 14Layer the cookie and brownie batters in the prepared pan.
- 15Bake for 50-55 minutes or until the edges are golden and center is a little fudgy.
- 16Let cool for 6-8 hours before cutting.
Ingredients
- 0.5 cup unsalted butter melted and cooled
- 0.5 cup light brown sugar
- 0.33 cup granulated sugar
- 1 large egg, room temp
- 1 tbsp vanilla bean paste
- 1.25 cup all purpose flour
- 0.5 tsp baking soda
- 1 cup semisweet chocolate chips
- 0.5 cup natural cocoa powder
- 0.33 cup semi sweet chocolate chip, chopped
- 3 tbsp olive oil
- 1 cup unsalted butter, browned
- 1 pinch salt
- 1 tbsp vanilla bean paste
- 0.5 cup light brown sugar
- 1.75 cup powdered sugar
- 0.75 cup semi sweet chocolate chips
- 3 eggs, room temp
- 0.5 cup all purpose flour
Equipment
8x8 inch panparchment papersaucepanheatproof bowl
Tips
- Dissolving sugar in eggs ensures a crackly top.
- Let cool for 6-8 hours before cutting.
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