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)
• salt (a pinch; for the cookie layer)
• 1.5 cups semi-sweet chocolate chips (for the cookie layer)
• 1 cup unsalted butter (for browning; for 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 large 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 baking 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 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.

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 the milk solids turn golden brown and the butter smells nutty.

7. 7

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

8. 8

   In a separate bowl, whisk the three brownie-layer eggs with the light brown sugar for 5–6 minutes, until the sugar has 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 semi-sweet chocolate chips. Mix until well combined.

12. 12

    Layer the cookie batter and brownie batter in the prepared parchment-lined pan. The layers may be arranged according to preference, or swirled together for a marbled effect.

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 completely in the pan before cutting.

Notes

Dissolving the sugar into the eggs helps create a crackly top. The source does not specify an internal temperature or a precise cooling duration; cool completely before cutting as directed.

Nutrition per serving

• dessert
• bars
• brookies
• brownies
• cookies
• baked
• chocolate
• vegetarian