Brown Butter Brookies

Ingredients

• 0.5 cup Dark brown sugar
• 0.25 cup Granulated sugar
• 0.5 cup Browned butter (Plus 1 tbsp; salted or unsalted)
• 1 Egg
• 1.5 tsp Vanilla extract
• 1.25 cup All-purpose flour
• 0.5 tsp Baking powder
• 0.75 tsp Salt
• 1 cup Semi-sweet chocolate chips (For the cookie dough)
• 1 cup Browned butter (For the brownie batter)
• 1 cup Semi-sweet chocolate chips (Plus 2 tbsp; for the brownie batter)
• 1.25 cup Sugar
• 3 Eggs
• 0.5 tbsp Vanilla extract
• 1 cup All-purpose flour (For the brownie batter)
• 3 tbsp Dark unsweetened cocoa powder
• 2 tbsp Espresso powder (Optional)
• 0.5 tsp Salt (For the brownie batter)
• Parchment paper (For lining the 9 × 9-inch pan)

Steps

1. 1

   Prepare the cookie dough: combine the dark brown sugar, granulated sugar, 110 g browned butter, egg, and vanilla extract. Add the flour, baking powder, and salt, then mix to form cookie dough. Fold in the cookie-dough chocolate chips and set the dough aside while preparing the brownie batter.

2. 2

   To brown the butter for the brownie batter, cook it in a pan over medium heat until it has melted completely and begins bubbling. Stop stirring and let it cook; it will become loud, then quiet, and begin to foam and pop. Watch closely as it browns quickly. Remove it when it is deep amber with brown bits on the bottom of the pan.

3. 3

   Add the brownie-batter chocolate chips to the hot browned butter and mix until smooth and the chips have melted.

4. 4

   In a separate bowl, combine the sugar, eggs, and vanilla. Use an electric mixer on medium speed for 1–2 minutes, until the mixture is light and fluffy.

5. 5

   Stream the melted chocolate-and-butter mixture into the egg mixture. Mix just until combined.

6. 6

   Add the flour, cocoa powder, optional espresso powder, and salt to the brownie mixture and mix to make the brownie batter.

7. 7

   Heat the oven to 350°F (177°C). Line a 9 × 9-inch pan with parchment paper.

8. 8

   Pour half of the brownie batter into the prepared pan.

9. 9

   Scatter half of the cookie dough over the brownie batter.

10. 10

    Add the remaining brownie batter and cookie dough to the pan.

11. 11

    Bake at 350°F (177°C) for 40–50 minutes.

12. 12

    Let the brookies cool completely in the pan before slicing. Alternatively, let them cool at room temperature for about 15 minutes, then refrigerate until firm before slicing.

Notes

The recipe description provides no precise method for mixing the cookie dough or incorporating the flour, cocoa, espresso powder, and salt into the brownie batter; those connecting mixing actions are minimally inferred. Cookie dough assembly is noted, but detailed layering instructions for the remaining dough and brownie batter are not specified. Cool completely before slicing, or chill after about 15 minutes at room temperature until firm.

Nutrition per serving

• dessert
• baked
• brown butter
• chocolate
• vegetarian
• make-ahead