Name: Brown Butter Brookies
Cook time: 50 min
Yield: 16
Ingredients: 1/2 cup (100g) dark brown sugar; 1/4 cup (50g) granulated sugar; 1/2 cup + 1 tbsp (110g) browned butter (salted or unsalted); 1 egg; 1 and 1/2 tsp vanilla extract; 1 and 1/4 cups (165g) all-purpose flour; 1/2 tsp baking powder; 3/4 tsp salt; 1 cup (185g) semi-sweet chocolate chips; 1 cup (226g) browned butter; 1 cup + 2 tbsp (200g) semi-sweet chocolate chips; 1 and 1/4 cups (250g) sugar; 3 eggs; 1/2 tbsp vanilla extract; 1 cup (128g) all-purpose flour; 3 tbsp dark (16g) unsweetened cocoa powder; 2 tbsp espresso powder (optional)

Method

Brown the butter until golden and fragrant.
Mix the chocolate chips with the hot browned butter until smooth to make the brownie batter.
In a separate bowl, beat 1 and 1/4 cups sugar, 3 eggs, and 1/2 tbsp vanilla extract with an electric mixer on medium speed until light and fluffy (1-2 minutes).
Stream in the melted chocolate and butter mixture into the egg mixture and mix until just combined.
Add 1 cup all-purpose flour, cocoa powder, espresso powder (if using), and salt to the wet ingredients and mix until combined to form the brownie batter.
Pour half of the brownie batter into a 9x9 inch parchment-lined pan.
Scatter half of the cookie dough over the brownie layer.
Add the remaining brownie batter on top, then scatter the remaining cookie dough.
Bake at 350F (177C) for 40-50 minutes.
Let the brookies cool completely in the pan before slicing, or cool for 15 minutes at room temperature and then refrigerate until firm.