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 extract
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
- 1 cup semi-sweet chocolate chips
For the Brownie Layer
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar, spooned and leveled
- 1 3/4 cups powdered sugar
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup semi-sweet chocolate, chopped
- 3 eggs, room temperature
- 1/2 cup all-purpose flour
- 1 pinch salt
- 3 tablespoons olive oil
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later.
⏱️ 10 min•🌡️ 350
- 2
To prepare the cookie layer, in a medium bowl, whisk together the 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon flaky sea salt. Set aside.
⏱️ 3 min
- 3
In a separate large bowl, combine the 1/2 cup melted and cooled unsalted butter, 1/2 cup light brown sugar, 1/3 cup granulated sugar, 1 large room temperature egg, and 1 tablespoon vanilla extract. Whisk vigorously for 2-3 minutes until the mixture is smooth and fluffy.
⏱️ 3 min
- 4
Add the dry ingredients mixture to the wet ingredients, along with 1 cup semi-sweet chocolate chips. Mix until just combined, being careful not to overmix. Set the cookie dough aside.
⏱️ 2 min
- 5
To prepare the brownie layer, melt 1 cup of unsalted butter in a saucepan over medium-low heat. Stir the butter every 10 seconds. It will become foamy after 6-8 minutes. Continue stirring until the milk solids at the bottom turn golden brown and the butter emits a nutty aroma. This is brown butter.
⏱️ 8 min
- 6
Immediately transfer the browned butter to a heatproof bowl to stop the cooking process. Add 1/2 cup cocoa powder, 3 tablespoons olive oil, 1 teaspoon vanilla extract, and 1/3 cup chopped semi-sweet chocolate to the browned butter. Mix until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
⏱️ 5 min
- 7
In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup light brown sugar (spooned and leveled) for 5-6 minutes until the sugar is completely dissolved. This step is crucial for achieving a crackly brownie top.
⏱️ 6 min
- 8
Add 1 3/4 cups powdered sugar to the egg mixture and 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
Finally, add 1/2 cup all-purpose flour and 3/4 cup semi-sweet chocolate chips to the brownie batter. Mix until just combined, ensuring no dry streaks of flour remain.
⏱️ 2 min
- 11
Evenly spread the cookie dough into the prepared 8x8 inch pan. Then, carefully spread the brownie batter over the cookie dough. You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa.
⏱️ 5 min
- 12
Bake for 40-45 minutes, or until the edges are golden and the center is only slightly jiggly. The brookies will continue to set as they cool.
⏱️ 45 min•🌡️ 350
- 13
Allow the brookies to cool completely in the pan on a wire rack before cutting them into squares. This can take at least 2 hours, but ensures clean cuts and a fudgy texture.
⏱️ 120 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 extract
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
- 1 cup semi-sweet chocolate chips
For the Brownie Layer
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar, spooned and leveled
- 1 3/4 cups powdered sugar
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup semi-sweet chocolate, chopped
- 3 eggs, room temperature
- 1/2 cup all-purpose flour
- 1 pinch salt
- 3 tablespoons olive oil
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later.
⏱️ 10 min•🌡️ 350 - 2
To prepare the cookie layer, in a medium bowl, whisk together the 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon flaky sea salt. Set aside.
⏱️ 3 min - 3
In a separate large bowl, combine the 1/2 cup melted and cooled unsalted butter, 1/2 cup light brown sugar, 1/3 cup granulated sugar, 1 large room temperature egg, and 1 tablespoon vanilla extract. Whisk vigorously for 2-3 minutes until the mixture is smooth and fluffy.
⏱️ 3 min - 4
Add the dry ingredients mixture to the wet ingredients, along with 1 cup semi-sweet chocolate chips. Mix until just combined, being careful not to overmix. Set the cookie dough aside.
⏱️ 2 min - 5
To prepare the brownie layer, melt 1 cup of unsalted butter in a saucepan over medium-low heat. Stir the butter every 10 seconds. It will become foamy after 6-8 minutes. Continue stirring until the milk solids at the bottom turn golden brown and the butter emits a nutty aroma. This is brown butter.
⏱️ 8 min - 6
Immediately transfer the browned butter to a heatproof bowl to stop the cooking process. Add 1/2 cup cocoa powder, 3 tablespoons olive oil, 1 teaspoon vanilla extract, and 1/3 cup chopped semi-sweet chocolate to the browned butter. Mix until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
⏱️ 5 min - 7
In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup light brown sugar (spooned and leveled) for 5-6 minutes until the sugar is completely dissolved. This step is crucial for achieving a crackly brownie top.
⏱️ 6 min - 8
Add 1 3/4 cups powdered sugar to the egg mixture and 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
Finally, add 1/2 cup all-purpose flour and 3/4 cup semi-sweet chocolate chips to the brownie batter. Mix until just combined, ensuring no dry streaks of flour remain.
⏱️ 2 min - 11
Evenly spread the cookie dough into the prepared 8x8 inch pan. Then, carefully spread the brownie batter over the cookie dough. You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa.
⏱️ 5 min - 12
Bake for 40-45 minutes, or until the edges are golden and the center is only slightly jiggly. The brookies will continue to set as they cool.
⏱️ 45 min•🌡️ 350 - 13
Allow the brookies to cool completely in the pan on a wire rack before cutting them into squares. This can take at least 2 hours, but ensures clean cuts and a fudgy texture.
⏱️ 120 min