Brown butter brookies

50 mins
Serves 1
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Directions

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

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 bean paste
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste
  • 1.25 cup all purpose flour
  • 1.25 cup all purpose flour
  • 1.25 cup all purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 cup semisweet chocolate chips
  • 0.5 cup natural cocoa powder
  • 0.5 cup natural cocoa powder
  • 0.5 cup natural cocoa powder
  • 0.33 cup semi sweet chocolate chip, chopped
  • 0.33 cup semi sweet chocolate chip, chopped
  • 0.33 cup semi sweet chocolate chip, chopped
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 cup unsalted butter, browned
  • 1 cup unsalted butter, browned
  • 1 cup unsalted butter, browned
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 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
  • 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

Equipment

8x8 inch panparchment papersaucepanheatproof bowl

Tips

  • Dissolving sugar in eggs ensures a crackly top.
  • Let cool for 6-8 hours before cutting.