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 extract (for the cookie layer)
• 1.25 cups all-purpose flour (spooned and leveled; for the cookie layer)
• 0.5 tsp baking soda (for the cookie layer)
• 0.5 tsp flaky sea salt (for the cookie layer)
• 1 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 (spooned and leveled; for the brownie layer)
• 1.75 cups 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 brownie layer)
• 3 eggs (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. Line an 8 × 8-inch baking pan with parchment paper.

2. 2

   Prepare the cookie layer by mixing the all-purpose flour, baking soda, and flaky sea salt in a bowl. Set the dry mixture aside.

3. 3

   In a separate bowl, combine the melted and cooled cookie-layer butter, light brown sugar, granulated sugar, egg, and vanilla extract. Whisk for about 2–3 minutes, until the mixture is smooth and fluffy.

4. 4

   Add the cookie-layer dry ingredients and semi-sweet chocolate chips to the butter mixture. Mix just until combined; do not overmix.

5. 5

   Brown the brownie-layer butter in a saucepan over medium-low heat. Stir every 10 seconds as it melts and foams, about 6–8 minutes, then continue 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 extract, 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. This helps create a crackly top.

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 and brownie batters in the prepared pan. The creator notes that either batter may be placed on top, according to preference.

12. 12

    Bake for 40–45 minutes, until the edges are golden and the center is only slightly jiggly. The brookies will set completely as they cool.

13. 13

    Let the brookies cool completely in the pan before cutting.

Notes

The source lists the cookie-layer butter as “1/2 cups”; it has been represented as 1/2 cup. Layering order is adjustable: the cookie dough may go on top of the brownie batter or the reverse. The source does not specify a cooling duration beyond cooling completely before cutting.

Nutrition per serving

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