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Brown Butter Brookies

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Indulge in the ultimate dessert mashup: fudgy brown butter brownies layered with chewy chocolate chip cookies, baked to perfection.

Ingredients

Scale
  • For the Chocolate Chip Cookies:
  • 14.5 tbsp salted butter 206 grams
  • 3/4 cup dark brown sugar, packed 163 grams
  • 3/4 cup granulated sugar 156 grams
  • 2 large eggs, at room temperature
  • 1 and 1/2 tsp vanilla extract
  • 3 cups all-purpose flour, spooned & leveled or weighed out 390 grams
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 salt
  • 1 and 1/2 cups chocolate chips 270 grams
  • For the Brownies:
  • 3/4 cup salted butter, cubed 170 grams before browning, 140 grams after
  • 4 ounces semi-sweet chocolate, chopped 113 grams
  • 1/4 cup vegetable oil 55 grams
  • 3/4 cup cocoa powder 63 grams
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup granulated sugar 158 grams
  • 1 and 1/2 cups powdered sugar 174 grams
  • 2 tsp vanilla extract 10 grams
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour, spooned & leveled or weighed out 65 grams
  • pinch of espresso powder optional
  • 1 cup semi-sweet chocolate chips 180 grams
  • For Topping
  • flaky sea salt, optional

Instructions

  1. Preheat your oven to 350℉ (175°C).
  2. Spray a 9×13 inch metal pan with nonstick spray.
  3. Line the pan with parchment paper, leaving an overhang on the sides for easy removal.
  4. Melt 14.5 tbsp (206g) salted butter in a large mixing bowl.
  5. Whisk in 3/4 cup (163g) dark brown sugar and 3/4 cup (156g) granulated sugar until combined.
  6. Add 2 large eggs and 1 and 1/2 tsp vanilla extract, and whisk until smooth, about 30-45 seconds.
  7. Stir in 3 cups (390g) all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt until just combined.
  8. Stir in 1 and 1/2 cups (270g) chocolate chips.
  9. Divide the cookie dough into two equal halves (about 640 grams each).
  10. Press one half of the cookie dough evenly into the prepared pan.
  11. Lift out the parchment paper with the pressed cookie dough and replace it with a new piece of parchment paper. Set this cookie dough layer aside.
  12. Leave the other half of the cookie dough in the bowl for later.
  13. Add 3/4 cup (170g) cubed salted butter to a medium saucepan over medium heat.
  14. Melt the butter, stirring occasionally.
  15. Once melted, reduce the heat to medium-low and continue cooking, stirring frequently.
  16. Cook until the butter is foamy, bubbly, and turns a deep golden shade with a nutty, caramely aroma (about 3-6 minutes after melting).
  17. Remove the brown butter from the heat.
  18. Stir 4 oz (113g) semi-sweet chocolate into the brown butter until completely melted.
  19. Whisk in 1/4 cup (55g) vegetable oil and 3/4 cup (63g) cocoa powder.
  20. Set the chocolate mixture aside to cool slightly.
  21. In a large mixing bowl, add 3 large eggs, 1 large egg yolk, and 3/4 cup (158g) granulated sugar.
  22. Whisk for about 1-2 minutes until the sugar is fully dissolved (test by rubbing a small amount between your fingers; it should feel smooth).
  23. Whisk in 1 and 1/2 cups (174g) powdered sugar, 2 tsp vanilla extract, and 1/4 tsp salt.
  24. Ensure the chocolate mixture is no longer piping hot (it will still be quite warm) and whisk it into the egg and sugar mixture.
  25. Fold in 1/2 cup (65g) all-purpose flour and a pinch of espresso powder (if using) until just combined.
  26. Fold in 1 cup (180g) semi-sweet chocolate chips.
  27. Spread slightly more than half of the brownie batter evenly in the bottom of your lined 9×13 inch pan.
  28. Carefully lay the reserved sheet of cookie dough on top of the brownie batter, removing the extra piece of parchment paper.
  29. Spread the remaining brownie batter evenly on top of the cookie dough layer.
  30. Form large, thick discs with the remaining cookie dough and place them on top of the brownie batter.
  31. Press extra chocolate chips into any bare spots on the cookie dough, if desired.
  32. Bake the assembled brookies for 38 to 44 minutes.
  33. The cookies should be golden, and the brownies should have a shiny top.
  34. A toothpick inserted into the center of a brownie spot should have some moist crumbs, but not wet batter.
  35. Do not overbake.
  36. Allow the brookies to cool completely in the pan on a wire rack for about 1-2 hours before slicing and serving.
  37. Sprinkle with flaky sea salt, if desired, before serving.
  38. Store leftover cooled bars in an airtight container at room temperature for 3-4 days.

Notes

Ensure your eggs are at room temperature for the best texture.
Do not rush the brown butter process; watch it closely for color and aroma.
Measure flour by spooning it into the cup and leveling it to avoid dry brookies.
For clean slices, let the brookies cool completely before cutting.
Espresso powder is optional but enhances the chocolate flavor without adding coffee taste.

Find it online: https://theflakytruth.com/brown-butter-brookies-recipe/