Brown butter brookies

50m
Serves 1
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Directions

  1. 1Preheat oven to 350 F.
  2. 2Line an 8x8 inch pan with parchment paper.
  3. 3Mix flour, baking soda, and salt for the cookie layer. Set aside.
  4. 4Combine melted butter, brown and granulated sugar, egg, and vanilla for the cookie layer. Whisk until smooth and fluffy for about 2-3 min.
  5. 5Add dry ingredients and chocolate chips to the wet ingredients for the cookie layer. Mix until just combined.
  6. 6Melt butter in a saucepan over medium-low heat for the brownie layer.
  7. 7Stir every 10 seconds until foamy (6-8 minutes).
  8. 8Continue until it turns golden brown and smell nutty. Transfer to a heatproof bowl.
  9. 9Add cocoa powder, oil, vanilla, and chopped chocolate to the browned butter. Mix until smooth.
  10. 10In a separate bowl, whisk eggs and light brown sugar for 5-6 minutes until dissolved.
  11. 11Add powdered sugar. Mix for 1-2 minutes until combined.
  12. 12Add cooled browned butter mixture, mix until smooth.
  13. 13Add flour and chocolate chips; mix until well combined.
  14. 14Layer the cookie and brownie batters in the prepared pan.
  15. 15Bake for 50-55 minutes or until the edges are golden and center is a little fudgy.
  16. 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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