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 egg, large, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1/4 teaspoon salt, optional, for cookie layer
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
- 3/4 cup semi sweet chocolate chips
- 3 eggs, room temperature
- 1/2 cup all purpose flour
Instructions
- 1
Preheat oven to 350 F (175 C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two 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 a pinch of salt (if using). Set aside.
⏱️ 3 min
- 3
In a separate large bowl, combine the melted and cooled unsalted butter, light brown sugar, granulated sugar, large room temperature egg, and vanilla bean paste. Whisk until the mixture is smooth and fluffy, about 2-3 minutes.
⏱️ 5 min
- 4
Gradually add the dry ingredients (flour mixture) to the wet ingredients for the cookie layer. Mix until just combined. Fold in the 1 cup of semisweet chocolate chips. Do not overmix. Set aside.
⏱️ 5 min
- 5
For the brownie layer: Prepare browned butter. Melt the 1 cup of unsalted butter in a saucepan over medium-low heat. Stir every 10 seconds. The butter will foam, then turn golden brown and smell nutty (this takes 6-8 minutes).
⏱️ 8 min
- 6
Immediately transfer the browned butter to a heatproof bowl to stop the cooking process. Add the natural cocoa powder, olive oil, vanilla bean paste, and chopped semi sweet chocolate chips to the browned butter. Mix until smooth and the chocolate is fully melted. Allow this mixture to cool slightly.
⏱️ 7 min
- 7
In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup light brown sugar for 5-6 minutes until the sugar is completely dissolved and the mixture is light and frothy. This step is crucial for a crackly brownie top.
⏱️ 6 min
- 8
Add the powdered sugar to the egg 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 and fully incorporated.
⏱️ 2 min
- 10
Add the 1/2 cup all purpose flour and 3/4 cup semi sweet chocolate chips to the brownie batter. Mix until just combined. Do not overmix.
⏱️ 3 min
- 11
Assemble the brookies: Pour approximately half of the brownie batter into the prepared 8x8 inch pan and spread evenly. Dollop spoonfuls of the cookie dough over the brownie batter. Pour the remaining brownie batter over the cookie dough, gently spreading it to cover. Finally, add more dollops of the remaining cookie dough on top of the brownie batter.
⏱️ 5 min
- 12
Bake for 50-55 minutes, or until the edges are golden and the center is set but still a little fudgy when gently pressed. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 55 min•🌡️ 350
- 13
Remove from the oven and let the brookies cool completely in the pan on a wire rack for 6-8 hours before cutting into squares. This extended cooling time is essential for clean cuts and proper setting.
⏱️ 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 egg, large, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1/4 teaspoon salt, optional, for cookie layer
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
- 3/4 cup semi sweet chocolate chips
- 3 eggs, room temperature
- 1/2 cup all purpose flour
Instructions
- 1
Preheat oven to 350 F (175 C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two 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 a pinch of salt (if using). Set aside.
⏱️ 3 min - 3
In a separate large bowl, combine the melted and cooled unsalted butter, light brown sugar, granulated sugar, large room temperature egg, and vanilla bean paste. Whisk until the mixture is smooth and fluffy, about 2-3 minutes.
⏱️ 5 min - 4
Gradually add the dry ingredients (flour mixture) to the wet ingredients for the cookie layer. Mix until just combined. Fold in the 1 cup of semisweet chocolate chips. Do not overmix. Set aside.
⏱️ 5 min - 5
For the brownie layer: Prepare browned butter. Melt the 1 cup of unsalted butter in a saucepan over medium-low heat. Stir every 10 seconds. The butter will foam, then turn golden brown and smell nutty (this takes 6-8 minutes).
⏱️ 8 min - 6
Immediately transfer the browned butter to a heatproof bowl to stop the cooking process. Add the natural cocoa powder, olive oil, vanilla bean paste, and chopped semi sweet chocolate chips to the browned butter. Mix until smooth and the chocolate is fully melted. Allow this mixture to cool slightly.
⏱️ 7 min - 7
In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup light brown sugar for 5-6 minutes until the sugar is completely dissolved and the mixture is light and frothy. This step is crucial for a crackly brownie top.
⏱️ 6 min - 8
Add the powdered sugar to the egg 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 and fully incorporated.
⏱️ 2 min - 10
Add the 1/2 cup all purpose flour and 3/4 cup semi sweet chocolate chips to the brownie batter. Mix until just combined. Do not overmix.
⏱️ 3 min - 11
Assemble the brookies: Pour approximately half of the brownie batter into the prepared 8x8 inch pan and spread evenly. Dollop spoonfuls of the cookie dough over the brownie batter. Pour the remaining brownie batter over the cookie dough, gently spreading it to cover. Finally, add more dollops of the remaining cookie dough on top of the brownie batter.
⏱️ 5 min - 12
Bake for 50-55 minutes, or until the edges are golden and the center is set but still a little fudgy when gently pressed. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 55 min•🌡️ 350 - 13
Remove from the oven and let the brookies cool completely in the pan on a wire rack for 6-8 hours before cutting into squares. This extended cooling time is essential for clean cuts and proper setting.
⏱️ 480 min