Imported from Instagram

Brown Butter Brookies

Name: Brown Butter Brookies
Prep time: 75 min
Cook time: 40 min
Total time: 175 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 browned butter (Browned, then cooled slightly); 2 Large eggs (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, added to taste)

Recipe by Ben Chelin @recipeincaption · Instagram

Imported by Mohammad Jaffer Khawaja on SeeMeCook

Fudgy brownies layered with brown-butter chocolate-chip cookie dough and topped with extra semi-sweet chocolate chunks. The brookies are baked until the edges are set while the center remains slightly soft.

16 servings175 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 browned butter (Browned, then cooled slightly)
2 Large eggs (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, added to taste)

Steps

1
Make the cookie dough first. Brown the unsalted butter, then let it cool slightly.
2
Whisk the browned butter with the brown sugar and white sugar until glossy. Add the room-temperature eggs and vanilla bean paste, and whisk to combine.
3
Sift in the flour, baking soda, baking powder, and salt. Mix just until combined, then fold in the semi-sweet chocolate.
4
Chill the cookie dough for at least 1 hour.
5
Preheat the oven to 350°F (175°C). Line an 8-by-8-inch pan with parchment paper.
6
Make the brownie batter. Melt the salted butter with the chocolate chips. Whisk in the olive oil and cocoa powder.
7
In a separate bowl, whisk together the brown sugar, white sugar, eggs, and vanilla. Combine this mixture with the melted chocolate mixture.
8
Fold in the flour until just mixed; do not overmix.
9
Pour half of the brownie batter into the prepared pan and spread it evenly.
10
Break or scoop chunks of chilled cookie dough across the brownie batter, leaving some of the surface uncovered.
11
Pour the remaining brownie batter over the cookie dough and spread it over the surface.
12
Add more pieces of cookie dough on top and press them lightly into the batter.
13
Top with the semi-sweet chocolate chunks to your liking.
14
Bake for 30–40 minutes, until the edges are set and the center is slightly soft. A toothpick inserted in the center should come out with moist crumbs rather than wet batter.
15
Cool completely before slicing; this is important for achieving clean layers.

Notes

The source does not specify how much cookie dough to reserve for the top or an exact cooling duration. Use the pan size and baking time stated in the source.