Brown Butter Brookie Cups

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 a muffin tin with parchment paper.

2. 2

   Prepare the cookie layer. Mix the all-purpose flour, baking soda, and the unspecified amount of cookie-layer 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 bean paste. Whisk for about 2–3 minutes, until smooth and fluffy.

4. 4

   Add the cookie-layer dry ingredients and semisweet chocolate chips to the wet 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. Stir every 10 seconds until foamy, 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 cocoa powder, olive oil, vanilla bean paste, pinch of brownie-layer salt, and chopped semisweet chocolate to the browned butter. Mix until smooth.

8. 8

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

9. 9

   Add the powdered sugar to the egg mixture 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 and brownie batters in the prepared muffin tin.

13. 13

    Bake for 25–30 minutes, until the edges are golden and the center is still a little fudgy.

14. 14

    Let the brookie cups cool in the muffin tin for 2–3 hours before serving.

Notes

The source states that dissolving the sugar in the eggs helps ensure a crackly top. The exact number of muffin cups and the precise layering order or amounts per cup are not specified.

Nutrition per serving

• dessert
• cookies
• brownies
• baked
• chocolate
• vegetarian
• American
• individual servings