Brown Butter Brookie Cups
Brown Butter Brookie Cups
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 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
- 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.
⏱️ 10 min•🌡️ 350
- 2
To prepare 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 egg, and vanilla bean paste. Whisk vigorously for 2-3 minutes until the mixture is smooth and fluffy.
⏱️ 3 min
- 4
Gradually add the dry cookie ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Do not overmix. Set the cookie dough aside.
⏱️ 2 min
- 5
To prepare the brownie layer, first make the browned butter mixture: 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 finally develop a nutty aroma (this will take 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.
⏱️ 3 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 helps create a crackly top on your brownies.
⏱️ 6 min
- 8
Add the 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
Add the 1/2 cup all purpose flour and 3/4 cup semi sweet chocolate chips to the brownie batter. Mix until just well combined, being careful not to overmix.
⏱️ 2 min
- 11
Spoon alternating layers of cookie dough and brownie batter into the prepared muffin tin cups. You can do this by placing a spoonful of cookie dough, then a spoonful of brownie batter, and repeating, or by simply placing a layer of cookie dough on the bottom and topping with brownie batter.
⏱️ 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
Allow the brookie cups to cool completely in the muffin tin for 2-3 hours before serving. This allows them to set properly and become fudgy.
⏱️ 180 min
Kitchen Tools
Brown Butter Brookie Cups
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 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
- 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.
⏱️ 10 min•🌡️ 350 - 2
To prepare 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 egg, and vanilla bean paste. Whisk vigorously for 2-3 minutes until the mixture is smooth and fluffy.
⏱️ 3 min - 4
Gradually add the dry cookie ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Do not overmix. Set the cookie dough aside.
⏱️ 2 min - 5
To prepare the brownie layer, first make the browned butter mixture: 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 finally develop a nutty aroma (this will take 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.
⏱️ 3 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 helps create a crackly top on your brownies.
⏱️ 6 min - 8
Add the 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
Add the 1/2 cup all purpose flour and 3/4 cup semi sweet chocolate chips to the brownie batter. Mix until just well combined, being careful not to overmix.
⏱️ 2 min - 11
Spoon alternating layers of cookie dough and brownie batter into the prepared muffin tin cups. You can do this by placing a spoonful of cookie dough, then a spoonful of brownie batter, and repeating, or by simply placing a layer of cookie dough on the bottom and topping with brownie batter.
⏱️ 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
Allow the brookie cups to cool completely in the muffin tin for 2-3 hours before serving. This allows them to set properly and become fudgy.
⏱️ 180 min