Brown Butter Brookies

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Added 2024-09-18

Updated 2024-09-18

English Dessert VegetarianWarm

Ingredients

For the cookie layer:
1/2 cups	Unsalted butter, melted and cooled
1/2 cup	Light brown sugar
1/3 cup	Granulated sugar
1	Large egg, room temp
1 tbsp	Vanilla extract
1 1/4 cups	All-purpose flour, spooned and leveled
1/2 tsp	Baking soda
1/2 tsp	Flaky sea salt
1 cup	Semi-sweet chocolate chips
For the brownie layer:
1 cup	Unsalted butter
1/2 cup	Cocoa powder
1 tsp	Vanilla extract
1/2	Light brown sugar, spooned and leveled
1 3/4 cup	Powdered sugar
3/4 cup	Semi-sweet chocolate chips
1/3 cup	Semi-sweet chocolate, chopped
3	Eggs, room temp
1/2 cup	All-purpose flour
	Pinch of salt
3 tbsp	Olive oil

Cooking mode

Preheat oven to 350 F. Line an 8 *8 inch pan with parchment paper.
Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined.
Prepare the brownie layer: The browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
In a separate bowl Whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar; mix 1-2 minutes until combined. Add cooled browned butter mixture; mix until smooth. Add flour and chocolate chips; mix until well combined.
Note: Dissolving sugar in eggs ensures a crackly top.
Layer the cookie and brownie batters in the prepared pan.
Bake for 40-45 minutes or until the edges are golden and they’re only slightly jiggly from center.( they will set completely once cooled )
Let cool completely before cutting into brookies.
You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa.