Brown Butter Brookies 🍪
A delectable dessert combining the best of both worlds: chewy brown butter chocolate chip cookies and fudgy brownies, swirled together for an irresistible treat. Perfect for chocolate lovers!
Equipment
- Medium Saucepan
- Stand Mixer
- 8x8 inch baking pan
- Parchment Paper
- Heat-safe bowl
Ingredients
Cookie Layer
- 1/2 cup unsalted butter browned and chilled
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 large egg room temperature
- 3/4 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup chocolate chips a mix of bittersweet and semi-sweet recommended
Brownie Layer
- 5 ounces bittersweet chocolate around 60% cacao
- 1/4 cup unsalted butter
- 1 large egg plus 1 egg yolk room temperature
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/3 cup all-purpose flour spooned and leveled
- 3 tablespoons Dutch process cocoa powder sifted
- 1/4 teaspoon kosher salt
Instructions
- 1. Prepare Browned Butter (Cookie Layer): Start by gently melting your 1/2 cup of butter in a medium saucepan over medium heat. Stir it occasionally until it melts, then continue stirring as it foams and crackles. In about 4-5 minutes, you'll see golden-brown bits at the bottom, and the butter will smell wonderfully nutty and be amber in color. Immediately pour it into a heat-safe bowl and chill in the refrigerator for about an hour until it’s firm. This step adds incredible depth!
- 2. Mix Cookie Dough: Once your browned butter is firm, spoon it into a mixer. Add the granulated and brown sugars and beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Mix in the room-temperature egg and vanilla until well combined. In a separate bowl, whisk together the 1 cup + 2 tablespoons flour, baking soda, and 1/4 teaspoon salt. With your mixer on low, gradually add the dry ingredients to the wet in three parts, scraping down the bowl as needed. Mix until just barely combined – a few streaks of flour are perfectly fine to avoid overmixing! Remove the bowl and gently fold in the chocolate chips with a spatula. Set aside.
- 3. Prepare for Brownie Layer & Baking: Preheat your oven to 350°F (175°C). Lightly spray an 8x8 inch baking pan with non-stick spray, then line it with parchment paper, allowing the edges to overhang for easy lifting later.
- 4. Make Brownie Batter: In a medium saucepan over low heat, melt the 5 ounces of bittersweet chocolate and 1/4 cup butter together, stirring until smooth and shiny. Remove from heat and let it cool slightly. In a stand mixer with the whisk attachment, beat the egg, egg yolk, both sugars, and 1 teaspoon vanilla on high speed for 4-5 minutes until the mixture is thick and pale. Reduce the speed to low and slowly add the cooled chocolate and butter mixture, mixing until just incorporated. In a separate bowl, whisk together the 1/3 cup flour, cocoa powder, baking powder, and 1/4 teaspoon salt. Remove the bowl from the mixer and gently fold these dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Again, do not overmix!
- 5. Layer and Swirl: Spoon about one-third of the brownie batter evenly across the bottom of your prepared 8x8 inch pan. Now, alternate spoonfuls of the chocolate chip cookie dough and the remaining brownie batter across the pan. Gently swirl the two together with a knife or offset spatula to create a beautiful marbled look. Be careful not to flatten the mixture too much.
- 6. Bake to Perfection: Bake in your preheated oven for approximately 25 minutes. The brookies are ready when the edges are golden brown and the center is mostly set. If you notice the top browning too quickly, loosely cover the pan with a piece of aluminum foil for the remainder of the baking time. For a super gooey center, bake a little less; for firmer bars, you can bake for up to 30-35 minutes.
- 7. Cool and Serve: Remove the pan from the oven and let your delicious brookies cool completely before slicing. For perfectly clean, sharp edges, consider chilling them in the refrigerator for an hour before cutting with a sharp knife. Enjoy this fantastic chocolatey treat!
Notes
Nutrition Information (per serving):
- Calories: 280
- Total Carbohydrates: 35g
- Net Carbs: 32g
- Fats: 18g
- Protein: 4g
