Print

Brown Butter Brookies

Brown Butter Brookies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the best of both worlds with these irresistible Brown Butter Brookies, featuring a rich, nutty brown butter chocolate chip cookie layer and a fudgy, decadent brownie layer.

Ingredients

Scale
  • For Chocolate Chip Cookie Layer
  • 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
  • For Brownie Layer
  • 5 ounces bittersweet chocolate (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. Brown the butter for the chocolate chip cookie layer first. Place unsalted butter in a medium saucepan over medium heat.
  2. Stir occasionally until the butter has melted.
  3. Continue stirring often as the butter begins to foam and crackle.
  4. Stir the butter as it sizzles until about 4-5 minutes, when bits of golden brown butter fall to the bottom of the pan; the crackling sound will stop, and the butter will be aromatic and amber in color.
  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. To speed this up, place the bowl in the freezer after about 30 minutes.
  8. Preheat oven to 350°F.
  9. Spray an 8×8 inch pan with non-stick baking spray.
  10. Line the bottom and sides with parchment paper, allowing the edges to extend over the sides for easy removal.
  11. For the Brownie Layer: In a medium saucepan over low heat, melt the bittersweet chocolate and unsalted butter together.
  12. Stir often until the butter is melted and the chocolate is smooth and shiny.
  13. Remove the pan from the heat and set aside to cool slightly.
  14. In the bowl of a stand mixer fitted with the whisk attachment, beat together the large egg, egg yolk, granulated sugar, light brown sugar, and vanilla on high speed for 4 to 5 minutes until the mixture is thick and pale in color.
  15. Reduce the speed to low and add in the cooled, melted chocolate and butter mixture.
  16. Mix until incorporated.
  17. In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa, baking powder, and kosher salt.
  18. 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.
  19. For the Chocolate Chip Cookie Dough: Once cooled, spoon the firm brown butter into the bowl of a stand mixer fitted with the paddle attachment.
  20. Add the granulated sugar and light brown sugar and beat on medium-high speed for 2 to 3 minutes until light and fluffy.
  21. Add the large egg and vanilla and mix until well combined.
  22. In a separate bowl, whisk together the all-purpose flour, baking soda, and 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 the 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 it 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. Continue until all of the cookie dough and brownie batter are used.
  29. Gently press the mixture down with an offset spatula, leveling the top just slightly. Do not overwork the dough or flatten the brookies too much.
  30. Bake at 350°F 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. For gooey brookies, bake for less time.
  34. Remove the pan from the oven and cool completely before slicing.
  35. For sharp edges and even slices, chill the brookies for one hour before slicing with a sharp knife.

Notes

Ensure your browned butter is firm before creaming for the cookie layer; this prevents excessive spreading.
Do not overmix either batter once flour is added to keep the brookies tender and chewy.
Always allow the brookies to cool completely before slicing for clean, neat edges.
For best results, use good quality chocolate chips and bittersweet chocolate.

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