Brown Butter Brookies

Ingredients

• 0.5 cup Unsalted butter (Melted and cooled; for the cookie layer)
• 0.5 cup Light brown sugar (For the cookie layer)
• 0.333 cup Granulated sugar (For the cookie layer)
• 1 Large egg (Room temperature; for the cookie layer)
• 1 tbsp Vanilla bean paste (For the cookie layer)
• 1.25 cup All-purpose flour (For the cookie layer)
• 0.5 tsp Baking soda (For the cookie layer)
• Salt (Used in the cookie-layer dry ingredients; amount not specified)
• 1 cup Semisweet chocolate chips (For the cookie layer)
• 0.5 cup Natural cocoa powder (For the brownie layer)
• 0.333 cup Semisweet chocolate chips (Chopped; for the browned-butter mixture)
• 3 tbsp Olive oil (For the brownie layer)
• 1 cup Unsalted butter (Browned; for the brownie layer)
• Salt (A pinch, for the brownie layer)
• 1 tbsp Vanilla bean paste (For the brownie layer)
• 0.5 cup Light brown sugar (For the brownie layer)
• 1.75 cup Powdered sugar (For the brownie layer)
• 0.75 cup Semisweet chocolate chips (For the brownie batter)
• 3 Eggs (Room temperature; for the brownie layer)
• 0.5 cup All-purpose flour (For the brownie layer)

Steps

1. 1

   Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.

2. 2

   Prepare the cookie layer by mixing the all-purpose flour, baking soda, and the unspecified cookie-layer salt in a bowl. Set the dry mixture aside.

3. 3

   In a separate bowl, combine the melted and cooled butter, light brown sugar, granulated sugar, egg, and vanilla bean paste. Whisk for about 2–3 minutes, until smooth and fluffy.

4. 4

   Add the cookie-layer dry ingredients and the cookie-layer chocolate chips to the butter mixture. Mix just until combined.

5. 5

   Prepare the browned-butter mixture for the brownie layer. Melt the browned-butter portion of the unsalted butter in a saucepan over medium-low heat.

6. 6

   Stir the butter every 10 seconds until it becomes foamy, which takes about 6–8 minutes. Continue cooking until the butter turns golden brown and smells nutty.

7. 7

   Transfer the browned butter to a heatproof bowl. Add the natural cocoa powder, olive oil, brownie-layer vanilla bean paste, and chopped semisweet chocolate. Mix until smooth.

8. 8

   In a separate bowl, whisk the eggs and brownie-layer light brown sugar for 5–6 minutes, until the sugar is dissolved.

9. 9

   Add the powdered sugar and mix for 1–2 minutes, until combined.

10. 10

    Add the cooled browned-butter mixture and mix until smooth.

11. 11

    Add the brownie-layer flour and semisweet chocolate chips, along with the specified pinch of salt, and mix until well combined.

12. 12

    Layer the cookie batter and brownie batter in the prepared parchment-lined pan. The source does not specify which layer should go first or how to arrange the layers.

13. 13

    Bake at 350°F for 50–55 minutes, or until the edges are golden and the center is still a little fudgy.

14. 14

    Let the baked brookies cool for 6–8 hours before cutting. Dissolving the sugar into the eggs helps produce a crackly top.

Notes

The source does not specify the order or pattern for layering the cookie and brownie batters. The recipe includes salt in the cookie-layer method but does not give an amount; the brownie layer specifies a pinch of salt.

Nutrition per serving

• dessert
• baking
• brown butter
• brookies
• chocolate
• bar cookies
• American baking