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 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. Line an 8 × 8-inch pan with parchment paper.

2. 2

   Prepare the cookie layer by mixing the all-purpose flour, baking soda, and 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 the mixture is smooth and fluffy.

4. 4

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

5. 5

   Begin the brownie layer by melting the browned-butter portion of unsalted butter in a saucepan over medium-low heat. Stir every 10 seconds while it melts and foams, about 6–8 minutes.

6. 6

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

7. 7

   Add the natural cocoa powder, olive oil, vanilla bean paste, and chopped semisweet chocolate to the browned butter. Mix until smooth, then allow the mixture to cool.

8. 8

   In a separate bowl, whisk the room-temperature 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 all-purpose flour and semisweet chocolate chips. Mix until well combined.

12. 12

    Layer the cookie batter and brownie batter in the prepared parchment-lined pan.

13. 13

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

14. 14

    Let the brookies cool for 6–8 hours before cutting.

Notes

The source notes that dissolving the sugar in the eggs helps create a crackly brownie top. The source does not specify the exact arrangement or order of the cookie and brownie layers when layering them in the pan.

Nutrition per serving

• dessert
• baked
• brownies
• cookies
• chocolate
• vegetarian