Brown Butter Brookie Cups

Ingredients

• 0.5 cup salted 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)
• 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 layer)
• 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 (175°C). Line a muffin tin with parchment paper.

2. 2

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

3. 3

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

4. 4

   Add the cookie-layer flour mixture and semisweet chocolate chips to the butter mixture. Mix only until just combined.

5. 5

   Prepare the browned butter mixture for the brownie layer. Melt the unsalted butter in a saucepan over medium-low heat, stirring every 10 seconds, until foamy; this takes about 6–8 minutes.

6. 6

   Continue cooking the butter until it turns golden brown and smells nutty. Transfer the browned butter to a heatproof bowl.

7. 7

   Add the cocoa powder, olive oil, vanilla bean paste, pinch of salt, and chopped semisweet chocolate to the browned butter. Mix until smooth.

8. 8

   In a separate bowl, whisk the brownie-layer eggs and 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. Mix just until combined; do not overmix.

12. 12

    Layer the cookie batter and brownie batter in the prepared muffin tin.

13. 13

    Bake for 25–30 minutes, until the edges are golden and the centers are still a little fudgy.

14. 14

    Let the brookie cups cool in the muffin tin for 2–3 hours before serving.

Notes

Dissolving the sugar in the eggs helps ensure a crackly brownie top. The source does not specify how much cookie batter or brownie batter to place in each muffin cup, so divide the two batters between the prepared cups according to the desired layers.

Nutrition per serving

• dessert
• baked
• brownies
• cookies
• chocolate
• vegetarian
• make-ahead
• American baking