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 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 the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to easily remove the brookies later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, and a pinch of salt (from the brownie layer ingredients, as it's not specified for the cookie layer). Set aside.
⏱️ 2 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 bean paste.
⏱️ 2 min
- 4
Whisk the wet cookie ingredients until the mixture is smooth and fluffy, which should take about 2-3 minutes.
⏱️ 3 min
- 5
Add the reserved dry cookie ingredients and 1 cup semisweet chocolate chips to the wet mixture. Mix until just combined, being careful not to overmix.
⏱️ 2 min
- 6
To prepare the browned butter for the brownie layer, melt 1 cup unsalted butter in a saucepan over medium-low heat. Stir the butter every 10 seconds. It will become foamy after approximately 6-8 minutes.
⏱️ 8 min
- 7
Continue cooking the butter until it turns a golden brown color and emits a nutty aroma. Immediately transfer the browned butter to a heatproof bowl to stop the cooking process.
⏱️ 2 min
- 8
To the browned butter, add 1/2 cup natural cocoa powder, 3 tablespoons olive oil, 1 tablespoon vanilla bean paste, and 1/3 cup chopped semi sweet chocolate chips. Mix until the mixture is smooth.
⏱️ 3 min
- 9
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 fully dissolved. This step helps create a crackly top for the brownies.
⏱️ 6 min
- 10
Add 1 3/4 cups powdered sugar to the egg and brown sugar mixture. Mix for 1-2 minutes until well combined.
⏱️ 2 min
- 11
Pour the cooled browned butter mixture into the egg and sugar mixture. Mix until smooth.
⏱️ 2 min
- 12
Add 1/2 cup all purpose flour and 3/4 cup semi sweet chocolate chips to the brownie batter. Mix until just well combined.
⏱️ 2 min
- 13
Evenly layer the prepared cookie dough into the bottom of the parchment-lined 8x8 inch pan. Then, carefully spread the brownie batter over the cookie layer.
⏱️ 3 min
- 14
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
- 15
Allow the brookies to cool completely in the pan on a wire rack for 6-8 hours before attempting to cut them. This extended cooling time is crucial for them to set properly and prevent crumbling.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
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 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 the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to easily remove the brookies later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, and a pinch of salt (from the brownie layer ingredients, as it's not specified for the cookie layer). Set aside.
⏱️ 2 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 bean paste.
⏱️ 2 min - 4
Whisk the wet cookie ingredients until the mixture is smooth and fluffy, which should take about 2-3 minutes.
⏱️ 3 min - 5
Add the reserved dry cookie ingredients and 1 cup semisweet chocolate chips to the wet mixture. Mix until just combined, being careful not to overmix.
⏱️ 2 min - 6
To prepare the browned butter for the brownie layer, melt 1 cup unsalted butter in a saucepan over medium-low heat. Stir the butter every 10 seconds. It will become foamy after approximately 6-8 minutes.
⏱️ 8 min - 7
Continue cooking the butter until it turns a golden brown color and emits a nutty aroma. Immediately transfer the browned butter to a heatproof bowl to stop the cooking process.
⏱️ 2 min - 8
To the browned butter, add 1/2 cup natural cocoa powder, 3 tablespoons olive oil, 1 tablespoon vanilla bean paste, and 1/3 cup chopped semi sweet chocolate chips. Mix until the mixture is smooth.
⏱️ 3 min - 9
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 fully dissolved. This step helps create a crackly top for the brownies.
⏱️ 6 min - 10
Add 1 3/4 cups powdered sugar to the egg and brown sugar mixture. Mix for 1-2 minutes until well combined.
⏱️ 2 min - 11
Pour the cooled browned butter mixture into the egg and sugar mixture. Mix until smooth.
⏱️ 2 min - 12
Add 1/2 cup all purpose flour and 3/4 cup semi sweet chocolate chips to the brownie batter. Mix until just well combined.
⏱️ 2 min - 13
Evenly layer the prepared cookie dough into the bottom of the parchment-lined 8x8 inch pan. Then, carefully spread the brownie batter over the cookie layer.
⏱️ 3 min - 14
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 - 15
Allow the brookies to cool completely in the pan on a wire rack for 6-8 hours before attempting to cut them. This extended cooling time is crucial for them to set properly and prevent crumbling.
⏱️ 480 min