Brown Butter Brookies
A fudgy, crackly-topped brownie with brown butter, and a chocolate chip cookie batter baked right on top and layered through the middle ᝰ.ᐟ
Ingredients
Brownie batter ✮⋆˙
- 250 grams chocolate chips 1 1/2 cups
- 12 tbsp unsalted butter, chopped 6 oz
- 10 grams unsweetened cocoa powder 2 tbsp
- 1 tsp espresso powder
- 3 eggs
- 200 grams granulated sugar 1 cup
- 110 grams light brown sugar 1/2 cup, packed
- 1 1/2 tsp vanilla extract
- 125 grams all purpose flour 1 cup
- 1 tsp fine sea salt
Cookie dough ✮⋆˙
- 115 grams unsalted butter, melted 1/2 cup
- 80 grams light brown sugar 1/3 cup, packed
- 50 grams granulated sugar 1/4 cup
- 1 large egg
- 1 tsp vanilla extract
- 200 grams all-purpose flour 1 2/3 cup
- 10 grams cornstarch 1 tbsp
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 150 grams semi sweet chocolate chips 3/4 cup
Instructions
First ✮⋆˙
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20cm) square pan with parchment paper, leaving an overhang for easy removal later
Brownie batter ✮⋆˙
- Add the chopped butter to a medium saucepan (preferably with a light bottom so you can track the color). Melt over medium heat, swirling occasionally, until the butter starts to foam. Once your butter starts to foam, stir continuously until it turns golden brown with dark specks at the bottom and smells deeply nutty, about 5 to 7 minutes.
- Immediately take the pan off the heat and dump in the chocolate chips. Let sit for 30 seconds, then whisk until smooth and glossy.
- in a small bowl, mix together the cocoa powder and espresso powder. Add this directly into the hot chocolate mixture and whisk until fully dissolved and dark.
- Attach the bowl to your stand mixer fitted with the paddle attachment. Add both sugars (granulated and brown sugar) to the bowl. Beat on medium speed for about 4 minutes, until the mixture looks paler, and fluffy
- Reduce the speed to low. Add the eggs and vanilla extract and mix just until combined.
- And lastly, slowly pour in your brown butter chocolate mixture just until combined
- Switch to a rubber spatula. Gently fold in the flour and salt until you no longer see dry streaks. Be careful not to overmix
Cookie dough ✮⋆˙
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and whisk again until combined and glossy.
- Fold in the flour, cornstarch, baking soda, salt, and the chocolate chips.
Bake ✮⋆˙
- Pour half of your brownie batter into your prepared pan
- Now, dollop half of your cookie dough onto of that first layer of brownie batter
- Smooth out the second half of your brownie batter, sandwiching in that layer of cookie dough
- And finally, dollop the second half of your cookie dough on top of your brownie batter
- Bake for 30 to 35 minutes, or until the top is golden brown and the center no longer jiggles. A toothpick inserted into the center should come out with moist crumbs but no raw batter.
- Let the brookies cool completely for 1 hour in the pan before slicing !! They’re super fudgy and will cut cleanest after cooling.
- If you cut and serve them too quickly, they’ll most likely break apart when you try to slice them. They also won’t have the most desirable texture if you don’t give them time to set.