Brown Butter Brookies
Brown Butter Brookies
Ingredients
For the Cookie Layer
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 cup semisweet chocolate chips
For the Brownie Layer
- 1/2 cup natural cocoa powder
- 1/3 cup semi sweet chocolate chips, chopped
- 3 tablespoons olive oil
- 1 cup unsalted butter, browned
- 1 pinch salt
- 1 tablespoon vanilla bean paste
- 1/2 cup light brown sugar
- 1 3/4 cups powdered sugar
- 3 eggs, room temperature
- 1/2 cup all purpose flour
- 3/4 cup semi sweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later.
⏱️ 10 min•🌡️ 350
- 2
For the cookie layer: In a medium bowl, whisk together the all purpose flour, baking soda, and pinch of salt. Set aside.
⏱️ 2 min
- 3
In a separate large bowl, combine the melted and cooled unsalted butter, light brown sugar, granulated sugar, large egg, and vanilla bean paste. Whisk vigorously for 2-3 minutes until the mixture is smooth and fluffy.
⏱️ 3 min
- 4
Add the dry ingredients (flour mixture) and 1 cup of semisweet chocolate chips to the wet cookie mixture. Mix until just combined, being careful not to overmix.
⏱️ 2 min
- 5
For the brownie layer: Prepare the browned butter mixture. In a saucepan over medium-low heat, melt 1 cup of unsalted butter. Stir every 10 seconds. The butter will foam, then turn golden brown and develop a nutty aroma. This process should take 6-8 minutes.
⏱️ 8 min
- 6
Immediately transfer the browned butter to a heatproof bowl. Add the natural cocoa powder, olive oil, vanilla bean paste, and chopped semi sweet chocolate chips. Mix until smooth and the chocolate is fully melted.
⏱️ 3 min
- 7
In a separate large bowl, whisk the 3 eggs and light brown sugar for 5-6 minutes until the sugar is completely dissolved. This step helps create a crackly top on the brownies.
⏱️ 6 min
- 8
Add the powdered sugar to the egg and brown sugar mixture. Mix for 1-2 minutes until well combined.
⏱️ 2 min
- 9
Pour the cooled browned butter mixture into the egg and sugar mixture. Mix until smooth. Then, add the all purpose flour and 3/4 cup of semi sweet chocolate chips. Mix until just well combined.
⏱️ 4 min
- 10
Evenly spread the cookie dough into the prepared 8x8 inch pan. Then, carefully spread the brownie batter over the cookie layer.
⏱️ 3 min
- 11
Bake for 50-55 minutes, or until the edges are golden brown and the center is still slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 55 min•🌡️ 350
- 12
Allow the brookies to cool completely in the pan for 6-8 hours before cutting into squares. This extended cooling time is crucial for proper setting and clean cuts.
⏱️ 480 min
Kitchen Tools
Brown Butter Brookies
For the Cookie Layer
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 cup semisweet chocolate chips
For the Brownie Layer
- 1/2 cup natural cocoa powder
- 1/3 cup semi sweet chocolate chips, chopped
- 3 tablespoons olive oil
- 1 cup unsalted butter, browned
- 1 pinch salt
- 1 tablespoon vanilla bean paste
- 1/2 cup light brown sugar
- 1 3/4 cups powdered sugar
- 3 eggs, room temperature
- 1/2 cup all purpose flour
- 3/4 cup semi sweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later.
⏱️ 10 min•🌡️ 350 - 2
For the cookie layer: In a medium bowl, whisk together the all purpose flour, baking soda, and pinch of salt. Set aside.
⏱️ 2 min - 3
In a separate large bowl, combine the melted and cooled unsalted butter, light brown sugar, granulated sugar, large egg, and vanilla bean paste. Whisk vigorously for 2-3 minutes until the mixture is smooth and fluffy.
⏱️ 3 min - 4
Add the dry ingredients (flour mixture) and 1 cup of semisweet chocolate chips to the wet cookie mixture. Mix until just combined, being careful not to overmix.
⏱️ 2 min - 5
For the brownie layer: Prepare the browned butter mixture. In a saucepan over medium-low heat, melt 1 cup of unsalted butter. Stir every 10 seconds. The butter will foam, then turn golden brown and develop a nutty aroma. This process should take 6-8 minutes.
⏱️ 8 min - 6
Immediately transfer the browned butter to a heatproof bowl. Add the natural cocoa powder, olive oil, vanilla bean paste, and chopped semi sweet chocolate chips. Mix until smooth and the chocolate is fully melted.
⏱️ 3 min - 7
In a separate large bowl, whisk the 3 eggs and light brown sugar for 5-6 minutes until the sugar is completely dissolved. This step helps create a crackly top on the brownies.
⏱️ 6 min - 8
Add the powdered sugar to the egg and brown sugar mixture. Mix for 1-2 minutes until well combined.
⏱️ 2 min - 9
Pour the cooled browned butter mixture into the egg and sugar mixture. Mix until smooth. Then, add the all purpose flour and 3/4 cup of semi sweet chocolate chips. Mix until just well combined.
⏱️ 4 min - 10
Evenly spread the cookie dough into the prepared 8x8 inch pan. Then, carefully spread the brownie batter over the cookie layer.
⏱️ 3 min - 11
Bake for 50-55 minutes, or until the edges are golden brown and the center is still slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 55 min•🌡️ 350 - 12
Allow the brookies to cool completely in the pan for 6-8 hours before cutting into squares. This extended cooling time is crucial for proper setting and clean cuts.
⏱️ 480 min