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Brown Butter Brookies

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Indulge in these decadent Brown Butter Brookies, combining rich, fudgy brownies with chewy, brown butter chocolate chip cookies. A perfect dessert for chocolate lovers, offering the best of both worlds in every bite.

Ingredients

  • For the Chocolate Chip Cookie Layer:
  • 1/2 cup (113 g) unsalted butter, browned and chilled
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (66 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (143 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup (120 g) chocolate chips (a mix of bittersweet and semi-sweet recommended)
  • For the Brownie Layer:
  • 5 ounces bittersweet chocolate (60% cocoa recommended)
  • 1/4 cup (57 g) unsalted butter
  • 1 large egg plus 1 egg yolk, room temperature
  • 1/3 cup (66 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/3 cup (42 g) all-purpose flour, spooned and leveled
  • 3 tablespoons (23 g) Dutch-process cocoa powder, sifted
  • 1/4 teaspoon kosher salt

Instructions

  • Brown the Butter:
    Melt the butter in a medium saucepan over medium heat. Stir occasionally until it foams and browns, giving off a nutty aroma. Remove from heat and pour into a heat-safe bowl. Let cool to room temperature, then refrigerate for about 60 minutes until firm.
  • Prepare the Cookie Dough:
    Beat the cooled browned butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to butter mixture, mixing until just combined. Fold in chocolate chips.
  • Prepare the Brownie Batter:
    Melt bittersweet chocolate and butter together over low heat until smooth. Remove from heat, then whisk in egg, egg yolk, sugars, and vanilla until smooth. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually fold into chocolate mixture until combined.
  • Assemble the Brookies:
    Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper. Spread brownie batter evenly in pan. Dollop cookie dough over brownie layer and gently spread to cover.
  • Bake:
    Bake for about 25 minutes or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
  • Cool and Serve:
    Let cool completely on a wire rack. For cleaner slices, refrigerate 30 minutes before cutting into squares.

Notes

  • Ensure browned butter is fully cooled before mixing to keep dough texture perfect.
  • Use high-quality cocoa powder and chocolate for deeper chocolate flavor.
  • Store brookies in an airtight container at room temperature for up to 4 days.

Find it online: https://yumfamilyrecipes.com/brown-butter-brookies/