Imported from Instagram

Brown Butter Brookies

Name: Brown Butter Brookies
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup Brown sugar (For the cookie dough); 0.5 cup White sugar (For the cookie dough); 1 cup Unsalted butter (Browned; let cool slightly); 2 Eggs (Large, room temperature; for the cookie dough); 2 tsp Vanilla bean paste (For the cookie dough); 2 cups All-purpose flour (For the cookie dough); 0.75 tsp Baking soda (For the cookie dough); 0.25 tsp Baking powder (For the cookie dough); 0.25 tsp Salt (For the cookie dough); 2 cups Semi-sweet chocolate (For the cookie dough); 0.5 cup Salted butter (Melted; for the brownie batter); 2 tbsp Olive oil (For the brownie batter); 2 Eggs (For the brownie batter); 0.75 cup All-purpose flour (For the brownie batter); 0.5 cup Brown sugar (For the brownie batter); 0.25 cup White sugar (For the brownie batter); 1 tsp Vanilla (For the brownie batter); 1 cup Chocolate chips (Melted; for the brownie batter); 0.25 cup Cocoa powder (For the brownie batter); 3 oz Semi-sweet chocolate chunks (For topping)

Recipe by PROTEIN PREPPER ™ @proteinprepper · Instagram

Imported by Rozárie Bulušková on SeeMeCook

Fudgy brownies layered with brown-butter cookie dough, studded with chocolate and finished with chocolate chunks. The cookie dough is chilled before baking, helping create distinct, rich layers.

16 servings115 minAmerican

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Ingredients

1 cup Brown sugar (For the cookie dough)
0.5 cup White sugar (For the cookie dough)
1 cup Unsalted butter (Browned; let cool slightly)
2 Eggs (Large, room temperature; for the cookie dough)
2 tsp Vanilla bean paste (For the cookie dough)
2 cups All-purpose flour (For the cookie dough)
0.75 tsp Baking soda (For the cookie dough)
0.25 tsp Baking powder (For the cookie dough)
0.25 tsp Salt (For the cookie dough)
2 cups Semi-sweet chocolate (For the cookie dough)
0.5 cup Salted butter (Melted; for the brownie batter)
2 tbsp Olive oil (For the brownie batter)
2 Eggs (For the brownie batter)
0.75 cup All-purpose flour (For the brownie batter)
0.5 cup Brown sugar (For the brownie batter)
0.25 cup White sugar (For the brownie batter)
1 tsp Vanilla (For the brownie batter)
1 cup Chocolate chips (Melted; for the brownie batter)
0.25 cup Cocoa powder (For the brownie batter)
3 oz Semi-sweet chocolate chunks (For topping)

Steps

1
Brown the unsalted butter for the cookie dough, then let it cool slightly.
2
Whisk the cookie-dough brown sugar and white sugar with the browned butter until glossy.
3
Add the cookie-dough eggs and vanilla bean paste, and whisk to combine.
4
Sift in the cookie-dough flour, baking soda, baking powder, and salt. Mix just until combined.
5
Fold the semi-sweet chocolate into the cookie dough.
6
Chill the cookie dough for at least 1 hour.
7
Preheat the oven to 350°F (175°C). Line an 8 × 8-inch pan with parchment.
8
Melt the salted butter with the brownie-batter chocolate chips.
9
Whisk the olive oil and cocoa powder into the melted chocolate mixture.
10
In a separate bowl, whisk together the brownie-batter brown sugar, white sugar, eggs, and vanilla.
11
Combine the sugar-and-egg mixture with the chocolate mixture.
12
Fold in the brownie-batter flour just until mixed.
13
Pour half of the brownie batter into the prepared pan and spread it evenly.
14
Scatter chunks of cookie dough across the batter, leaving gaps rather than covering the surface completely.
15
Pour the remaining brownie batter over the cookie dough.
16
Press additional pieces of cookie dough lightly onto the top.
17
Sprinkle the semi-sweet chocolate chunks over the top to your liking.
18
Bake for 30–40 minutes, until the edges are set and the center is slightly soft. A toothpick should come out with moist crumbs, not wet batter.
19
Cool completely before slicing for clean layers.

Notes

The source does not state a yield; 16 servings is an estimate for an 8 × 8-inch pan. It does not specify how much cookie dough to reserve for the top, so distribute the dough as described and use the chocolate chunks to your liking.