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 (for the cookie layer; 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 batter)
• 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 smooth and fluffy.

4. 4

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

5. 5

   Prepare the browned-butter mixture for the brownie layer. Melt the brownie-layer 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 it to a heatproof bowl.

7. 7

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

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 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 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

Dissolving the brown sugar in the eggs helps create a crackly brownie top. The source does not specify the precise order or pattern for layering the cookie and brownie batters; follow the stated instruction to layer them in the prepared pan.

Nutrition per serving

• dessert
• baked
• brownies
• cookies
• chocolate
• vegetarian
• American baking