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 cup 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)
• 0.75 cup semi-sweet chocolate chips (for the cookie layer)
• 1 cup unsalted butter (for browning in the brownie layer)
• 0.5 cup Dutch-processed cocoa powder (for the brownie layer)
• 1 tsp vanilla extract (for the brownie layer)
• 0.5 light brown sugar (spooned and leveled; the source omits the unit; 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 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-by-8-inch 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 butter, light brown sugar, granulated sugar, egg, and vanilla extract. Whisk for about 2–3 minutes, until smooth and fluffy.

4. 4

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

5. 5

   Prepare the browned-butter mixture for the brownie layer. Melt the butter in a saucepan over medium-low heat, stirring every 10 seconds until foamy, about 6–8 minutes. 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 chocolate, then mix until smooth. Allow the mixture to cool before adding it to the egg mixture.

7. 7

   In a separate bowl, whisk the three eggs and brownie-layer 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 and chocolate chips. Mix until well combined.

11. 11

    Layer the cookie and brownie batters in the prepared pan. The layers may be arranged to your preference, or the batters may be swirled together for a marbled effect.

12. 12

    Bake for 40–45 minutes, until the edges are golden and the center is still a little fudgy.

13. 13

    Let the brookies cool completely in the pan before cutting.

Notes

The source states that dissolving the sugar into the eggs helps create a crackly top. The unit for the brownie-layer light brown sugar is omitted in the source and has been preserved as unspecified.

Nutrition per serving

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