Description
Indulge in the best of both worlds with Brown Butter Brookies, featuring fudgy brownies layered with chewy chocolate chip cookies, enhanced by the nutty flavor of brown butter.
Ingredients
Scale
- 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 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup vegetable oil (56 mL)
- 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 1/2 cups powdered sugar (174 grams)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F and prepare a 9×13 metal pan with nonstick spray and parchment paper.
- For the cookie dough, melt the butter in a large bowl, whisk in brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in dry ingredients and chocolate chips, and divide the dough in half.
- Brown the butter for the brownie by melting cubed butter in a saucepan until deep golden and nutty, about 3–6 minutes.
- For the brownie batter, stir chopped chocolate into the browned butter until melted, then whisk in oil and cocoa powder. Whisk eggs and sugars until smooth, then combine with chocolate mixture and fold in flour and chocolate chips.
- Spread half the brownie batter in the pan, lay the cookie dough on top, and then spread the remaining brownie batter over it. Top with large discs of cookie dough and additional chocolate chips.
- Bake for 38 to 44 minutes until cookies are golden and brownies are shiny. Let cool for 1–2 hours before slicing, and optionally sprinkle with flaky sea salt.
Notes
For best results, use room temperature eggs and don’t overbake the brookies. They can be served warm or at room temperature and are great with ice cream.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg