Brown Butter Brookies
At a glance
Fudgey brown butter brookies made with layered brownie batter and cookie dough, baked until fudgy and chewy.
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
- 1
Brown the butter until golden and fragrant.
- 2
Mix the chocolate chips with the hot browned butter until smooth to make the brownie batter.
- 3
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).
- 4
Stream in the melted chocolate and butter mixture into the egg mixture and mix until just combined.
- 5
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.
- 6
Pour half of the brownie batter into a 9x9 inch parchment-lined pan.
- 7
Scatter half of the cookie dough over the brownie layer.
- 8
Add the remaining brownie batter on top, then scatter the remaining cookie dough.
- 9
Bake at 350F (177C) for 40-50 minutes.
- 10
Let the brookies cool completely in the pan before slicing, or cool for 15 minutes at room temperature and then refrigerate until firm.
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Original video
Source video from a little calm. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=rktcW9D7YQ4
Source details
Full credit remains with the original creator.
