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Brown Butter Brookies

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These delightful brookies combine the best of both worlds: a chewy, nutty brown butter chocolate chip cookie and a rich, fudgy brownie layer.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, browned and chilled for one hour
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (66 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla
  • 1 cup plus 2 tablespoons (143 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup (120 g) chocolate chips (I like a mix of bittersweet and semi-sweet chips)
  • 5 ounces bittersweet chocolate (I use 60% cocao)
  • 1/4 cup (57 g) unsalted butter
  • 1 large egg plus one egg yolk, room temperature
  • 1/3 cup (66 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1/3 cup (42 g) all purpose flour, spooned and leveled
  • 3 tablespoons (23 g) Dutch process cocoa, sifted
  • 1/4 teaspoon kosher salt

Instructions

  1. Place 1/2 cup (113g) unsalted butter in a medium saucepan over medium heat.
  2. Stir the butter occasionally until it has melted.
  3. Continue stirring often as the butter begins to foam and crackle.
  4. Watch closely as the butter sizzles; after 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan.
  5. Remove the browned butter from the heat and pour it into a heat-safe bowl.
  6. Place the bowl of brown butter in the refrigerator for about 60 minutes, or until cooled and firm to the touch.
  7. Preheat your oven to 350°F (175°C).
  8. Spray an 8×8 inch pan with non-stick baking spray.
  9. Line the bottom and sides of the pan with parchment paper, allowing the edges to extend over the sides.
  10. For the brownie layer, melt the 5 ounces bittersweet chocolate and 1/4 cup (57g) unsalted butter together in a medium saucepan over low heat.
  11. Stir often until the butter is melted and the chocolate is smooth and shiny.
  12. Remove the pan from the heat and set aside to cool slightly.
  13. In the bowl of a stand mixer fitted with the whisk attachment, beat 1 large egg, 1 egg yolk, 1/3 cup (66g) granulated sugar, 1/4 cup (50g) light brown sugar, and 1 teaspoon vanilla on high speed for 4 to 5 minutes until the mixture is thick and pale in color.
  14. Reduce the speed to low and add in the cooled, melted chocolate and butter mixture.
  15. Mix until just incorporated.
  16. In a separate bowl, whisk together 1/3 cup (42g) all purpose flour, 3 tablespoons (23g) sifted Dutch process cocoa, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt.
  17. Remove the bowl from the mixer and use a spatula or wooden spoon to fold in the dry ingredients until just barely combined. Do not over mix.
  18. For the chocolate chip cookie dough, once the browned butter is cooled and firm, spoon it into the bowl of a stand mixer fitted with the paddle attachment.
  19. Add 1/4 cup (50g) granulated sugar and 1/3 cup (66g) light brown sugar to the brown butter.
  20. Beat on medium-high speed for 2 to 3 minutes until light and fluffy.
  21. Add 1 large egg and 3/4 teaspoon vanilla and mix until well combined.
  22. In a separate bowl, whisk together 1 cup plus 2 tablespoons (143g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt.
  23. With the mixer on low speed, gradually add the flour mixture in 3 additions.
  24. Scrape down the sides of the bowl as needed; do not over mix. A few streaks of flour remaining is ideal.
  25. Remove the bowl from the stand mixer and use a spatula to fold in 3/4 cup (120g) chocolate chips.
  26. To assemble, spoon about 1/3 of the brownie mixture into the bottom of the prepared pan.
  27. Use an offset spatula to roughly smooth the brownie mixture evenly across the bottom of the pan.
  28. Alternate spoonfuls of chocolate chip cookie dough and brownie batter across the pan, creating a marbled look, until all dough and batter are used.
  29. Gently press the mixture down with an offset spatula, leveling the top just slightly; do not overwork or flatten too much.
  30. Bake at 350°F (175°C) for about 25 minutes, or until the edges are golden brown and the center is set.
  31. If the cookie dough begins to brown too quickly, place a piece of aluminum foil loosely across the top and continue baking.
  32. For firmer brookies, bake for closer to 30 to 35 minutes.
  33. Remove the pan from the oven and cool completely before slicing.
  34. For sharp edges and even slices, chill the brookies for one hour before slicing with a sharp knife.

Notes

Ensure your brown butter is completely chilled and firm before making the cookie dough.
Do not overmix either batter; overmixing can lead to tough brookies.
Always let the brookies cool completely before slicing for clean cuts and best texture.
Use room temperature eggs for a smoother batter and better structure.

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