Brown Butter Brookies
A delightful dessert that combines rich chocolate chip cookies and fudgy brownies, perfect for any occasion.
Ingredients
For the Cookie Layer
- 1/2 cup unsalted butter, browned and chilled adds nuttiness
- 1/4 cup granulated sugar provides sweetness
- 1/3 cup light brown sugar, packed adds moisture and depth
- 1 large egg, room temperature binds ingredients
- 3/4 teaspoon vanilla enhances flavor
- 1 cup plus 2 tablespoons all-purpose flour provides structure
- 1/2 teaspoon baking soda helps with leavening
- 1/4 teaspoon kosher salt balances sweetness
- 3/4 cup chocolate chips mix of bittersweet and semi-sweet adds richness
For the Brownie Layer
- 5 ounces bittersweet chocolate (60% cocoa) deep chocolate flavor
- 1/4 cup unsalted butter adds richness
- 1 large egg, room temperature
- 1 large egg yolk, room temperature creates a fudgy texture
- 1/3 cup granulated sugar sweetness
- 1/4 cup light brown sugar, packed adds moisture
- 1 teaspoon vanilla flavor enhancement
- 1/4 teaspoon baking powder helps with rise
- 1/3 cup all-purpose flour structure
- 3 tablespoons Dutch process cocoa, sifted rich chocolate flavor
- 1/4 teaspoon kosher salt balances flavors
Instructions
Preparation
- Start by browning the butter for the cookie layer. Place the butter in a saucepan over medium heat. As it melts, it will foam and start to turn a golden brown, creating a nutty aroma. Once browned, transfer it to a bowl and let it cool in the refrigerator for about 60 minutes until it’s solidified slightly.
- To make the chocolate chip cookie dough, blend the cooled brown butter with the granulated and brown sugars using a mixing bowl. Cream these together until smooth. Next, incorporate the room-temperature egg and vanilla extract into the mixture, combining until fully integrated.
- Gradually mix in the dry ingredients—flour, baking soda, and salt—then fold in the chocolate chips until they are evenly distributed.
Baking
- Preheat your oven to 350°F (175°C). While it heats, prepare an 8×8 inch baking pan by lightly greasing it or lining it with parchment paper for easy removal once the brookies are baked.
- For the brownie layer, melt the bittersweet chocolate along with the unsalted butter in a heatproof bowl set over a pot of simmering water, stirring until smooth.
- In a separate bowl, beat the whole egg and egg yolk together with the granulated and brown sugars and vanilla until the mixture becomes thick and ribbons form when lifting the whisk.
- Carefully combine the melted chocolate mixture into the sugar mixture, mixing gently before adding the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Fold these together until just combined.
- Now it’s time to assemble the brookies. Pour the brownie batter into the prepared pan, spreading it evenly.
- Next, dollop the cookie dough over the brownie layer, using a spatula or your hands to spread it gently and evenly across the top.
- Place the brookies in the preheated oven and bake for 25 to 35 minutes. You’ll know they are done when the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Allow them to cool completely in the pan before attempting to slice.
- For clean cuts and sharp edges, consider chilling the brookies in the refrigerator before slicing.
Notes
These brookies make an excellent dessert after dinner or a sweet breakfast treat. Leftovers can be stored at room temperature for a few days, maintaining their deliciousness.