Brown Butter Brookies

Ingredients

• 0.5 cup unsalted butter (Melted and cooled; quantity is written as “1/2 cups” in the source.)
• 0.5 cup light brown sugar (For the cookie layer.)
• 0.333 cup granulated sugar (For the cookie layer.)
• 1 egg (Large, room temperature; for the cookie layer.)
• 1 tbsp vanilla extract (For the cookie layer.)
• 1.25 cup all-purpose flour (Spoon and level; for the cookie layer.)
• 0.5 tsp baking soda (For the cookie layer.)
• 0.5 tsp flaky sea salt (For the cookie layer.)
• 1.5 cup semi-sweet chocolate chips (For the cookie layer.)
• 1 cup unsalted butter (For browning in the brownie layer.)
• 0.5 cup cocoa powder (For the brownie layer.)
• 1 tsp vanilla extract (For the brownie layer.)
• 0.5 cup light brown sugar (Source writes “1/2 light brown sugar”; treated as 1/2 cup, spooned and leveled, for the brownie layer.)
• 1.75 cup powdered sugar (For the brownie layer.)
• 0.75 cup semi-sweet chocolate chips (For the brownie layer.)
• 0.333 cup semi-sweet chocolate (Chopped; for the browned-butter mixture.)
• 3 egg (Room temperature; for the brownie layer.)
• 0.5 cup all-purpose flour (For the brownie layer.)
• salt (A pinch, for the brownie layer.)
• 3 tbsp olive oil (For the brownie layer.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. 2

   Prepare the cookie layer. In a bowl, mix the all-purpose flour, baking soda, and flaky sea salt, then 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 extract. Whisk for about 2–3 minutes, until smooth and fluffy.

4. 4

   Add the dry mixture to the butter mixture, then add the cookie-layer chocolate chips. Mix just until combined; do not overmix.

5. 5

   Prepare the browned-butter mixture for the brownie layer. Melt the brownie-layer butter in a saucepan over medium-low heat. Stir every 10 seconds while it foams, for about 6–8 minutes, until the milk solids turn golden brown and the butter smells nutty.

6. 6

   Transfer the browned butter to a heatproof bowl. Add the cocoa powder, olive oil, vanilla, and chopped semi-sweet chocolate. Mix until smooth.

7. 7

   In a separate bowl, whisk the three brownie-layer eggs with the light brown sugar for 5–6 minutes, until the sugar has dissolved.

8. 8

   Add the powdered sugar and mix for 1–2 minutes, until combined.

9. 9

   Add the cooled browned-butter mixture and mix until smooth.

10. 10

    Add the brownie-layer flour, salt, and semi-sweet chocolate chips. Mix until well combined.

11. 11

    Layer the cookie batter and brownie batter in the prepared pan. The layers may be arranged according to preference; alternatively, swirl the two batters together to create a marbled effect.

12. 12

    Bake for 50–55 minutes, until the edges are golden and the center remains slightly fudgy.

13. 13

    Let the brookies cool completely in the pan before cutting.

Notes

The source contains two apparent quantity omissions or typos: “1/2 cups” butter for the cookie layer and “1/2 light brown sugar” for the brownie layer. The latter was interpreted as 1/2 cup based on the ingredient wording and common recipe format. The source does not specify a cooling duration beyond cooling completely before cutting.

Nutrition per serving

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