Brown Butter Brookie Cups
Brown Butter Brookie Cups
Ingredients
For the Cookie Layer
- 1/2 cup salted 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 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
- 3/4 cup semi sweet chocolate chips
- 3 eggs, room temperature
- 1/2 cup all purpose flour
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners.
⏱️ 5 min•🌡️ 350
- 2
For the cookie layer: In a medium bowl, whisk together the 1 1/4 cups of all purpose flour and 1/2 teaspoon of baking soda. Set aside.
⏱️ 2 min
- 3
In a separate large bowl, combine the 1/2 cup of melted and cooled salted butter, 1/2 cup of light brown sugar, 1/3 cup of granulated sugar, 1 large room temperature egg, and 1 tablespoon of vanilla bean paste. Whisk this mixture vigorously for 2-3 minutes until it is smooth and fluffy.
⏱️ 5 min
- 4
Add the dry ingredients (flour and baking soda mixture) and 1 cup of semisweet chocolate chips to the wet cookie mixture. Mix until just combined, being careful not to overmix.
⏱️ 3 min
- 5
For the brownie layer, first prepare the browned butter mixture: Melt 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 finally smell nutty. This process typically takes 6-8 minutes.
⏱️ 8 min
- 6
Immediately transfer the browned butter to a heatproof bowl to stop the cooking. Add 1/2 cup of natural cocoa powder, 1/3 cup of chopped semi sweet chocolate chips, 3 tablespoons of olive oil, a pinch of salt, and 1 tablespoon of vanilla bean paste to the browned butter. Mix until smooth. Allow this mixture to cool slightly.
⏱️ 5 min
- 7
In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup of light brown sugar for 5-6 minutes until the sugar is completely dissolved. This step is crucial for achieving a crackly top on your brownies.
⏱️ 6 min
- 8
Add 1 3/4 cups of 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.
⏱️ 2 min
- 10
Add 1/2 cup of all purpose flour and 3/4 cup of semi sweet chocolate chips to the brownie batter. Mix until just combined, being careful not to overmix.
⏱️ 2 min
- 11
Layer the cookie and brownie batters into the prepared muffin tin. You can place a spoonful of cookie dough at the bottom and top with brownie batter, or alternate layers.
⏱️ 5 min
- 12
Bake for 25-30 minutes, or until the edges are golden brown and the center is slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350
- 13
Let the brookie cups cool completely in the muffin tin for 2-3 hours before serving. This allows them to set properly and prevents them from falling apart.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Brookie Cups
For the Cookie Layer
- 1/2 cup salted 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 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
- 3/4 cup semi sweet chocolate chips
- 3 eggs, room temperature
- 1/2 cup all purpose flour
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners.
⏱️ 5 min•🌡️ 350 - 2
For the cookie layer: In a medium bowl, whisk together the 1 1/4 cups of all purpose flour and 1/2 teaspoon of baking soda. Set aside.
⏱️ 2 min - 3
In a separate large bowl, combine the 1/2 cup of melted and cooled salted butter, 1/2 cup of light brown sugar, 1/3 cup of granulated sugar, 1 large room temperature egg, and 1 tablespoon of vanilla bean paste. Whisk this mixture vigorously for 2-3 minutes until it is smooth and fluffy.
⏱️ 5 min - 4
Add the dry ingredients (flour and baking soda mixture) and 1 cup of semisweet chocolate chips to the wet cookie mixture. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 5
For the brownie layer, first prepare the browned butter mixture: Melt 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 finally smell nutty. This process typically takes 6-8 minutes.
⏱️ 8 min - 6
Immediately transfer the browned butter to a heatproof bowl to stop the cooking. Add 1/2 cup of natural cocoa powder, 1/3 cup of chopped semi sweet chocolate chips, 3 tablespoons of olive oil, a pinch of salt, and 1 tablespoon of vanilla bean paste to the browned butter. Mix until smooth. Allow this mixture to cool slightly.
⏱️ 5 min - 7
In a separate large bowl, whisk the 3 room temperature eggs and 1/2 cup of light brown sugar for 5-6 minutes until the sugar is completely dissolved. This step is crucial for achieving a crackly top on your brownies.
⏱️ 6 min - 8
Add 1 3/4 cups of 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.
⏱️ 2 min - 10
Add 1/2 cup of all purpose flour and 3/4 cup of semi sweet chocolate chips to the brownie batter. Mix until just combined, being careful not to overmix.
⏱️ 2 min - 11
Layer the cookie and brownie batters into the prepared muffin tin. You can place a spoonful of cookie dough at the bottom and top with brownie batter, or alternate layers.
⏱️ 5 min - 12
Bake for 25-30 minutes, or until the edges are golden brown and the center is slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350 - 13
Let the brookie cups cool completely in the muffin tin for 2-3 hours before serving. This allows them to set properly and prevents them from falling apart.
⏱️ 180 min