Brown Butter Brookies

Ingredients

• 0.5 cup unsalted butter (melted and cooled; for the cookie layer. Source writes “1/2 cups.”)
• 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 extract (for the cookie layer)
• 1.25 cup all-purpose flour (spooned and leveled; for the cookie layer)
• 0.5 tsp baking soda (for the cookie layer)
• 0.5 tsp flaky sea salt (for the cookie layer)
• 1.5 cup semi-sweet chocolate chips (for the cookie layer)
• 1 cup unsalted butter (for browning in the brownie layer)
• 0.5 cup Dutch-processed cocoa powder (for the brownie layer)
• 1 tsp vanilla extract (for the brownie layer)
• 0.5 cup light brown sugar (spooned and leveled; source writes “1/2 light brown sugar” and the method identifies it as brown sugar for the brownie layer)
• 1.75 cup powdered sugar (for the brownie layer)
• 0.75 cup semi-sweet chocolate chips (for the brownie layer)
• 0.333 cup semi-sweet chocolate (chopped; for the brownie layer)
• 3 large eggs (room temperature; for the brownie layer)
• 0.5 cup all-purpose flour (for the brownie layer)
• salt (a pinch; for the brownie layer)
• 3 tbsp olive oil (for the brownie layer)

Steps

1. 1

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

2. 2

   Prepare the cookie layer. In a bowl, mix the all-purpose flour, baking soda, and flaky sea salt, then set the dry mixture aside.

3. 3

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

4. 4

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

5. 5

   Prepare the brownie layer by melting the brownie-layer butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy, about 6–8 minutes, then continue cooking until the milk solids turn golden brown and smell nutty.

6. 6

   Transfer the browned butter to a heatproof bowl. Add the Dutch-processed cocoa powder, olive oil, vanilla, and chopped semi-sweet chocolate. Mix until smooth.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Add the brownie-layer flour, salt, and semi-sweet chocolate chips. Mix until well combined.

11. 11

    Layer the cookie batter and brownie batter in the prepared pan. The layers may be arranged to your preference; alternatively, swirl the two batters together to create a marbled effect.

12. 12

    Bake for 50–55 minutes, until the edges are golden and the center remains a little fudgy.

13. 13

    Let the brookies cool completely in the pan before cutting.

Notes

The source contains two apparent typographical issues: the cookie-layer butter is written as “1/2 cups,” interpreted as 1/2 cup, and the brownie-layer brown sugar is written as “1/2 light brown sugar,” interpreted as 1/2 cup based on the stated spooned-and-leveled note and method. The source does not specify an exact cooling duration beyond cooling completely before cutting.

Nutrition per serving

• dessert
• baking
• brownies
• cookies
• chocolate
• vegetarian
• American
• marbled