Sourdough Brown Butter Brookies with Chocolate Drizzle
These brookies combine the crunchy goodness of cookies with the decadence of brownies, enhanced by rich brown butter and a chocolate drizzle.
Ingredients
For the Cookie Dough
- 14.5 tbsp salted butter adds moisture and flavor, melted
- 3/4 cup dark brown sugar, packed provides sweetness and a chewy texture
- 3/4 cup granulated sugar balances sweetness
- 2 large eggs, at room temperature binds ingredients together
- 1.5 tsp vanilla extract enhances flavor
- 3 cups all-purpose flour, spooned & leveled structural base
- 1 tsp baking soda leavening agent
- 1 tsp baking powder leavening agent
- 0.5 tsp salt enhances flavor
- 1.5 cups chocolate chips chocolate flavor and texture
For the Brownie Layer
- 3/4 cup salted butter, cubed adds richness
- 4 ounces semi-sweet chocolate, chopped deep chocolate flavor
- 1/4 cup vegetable oil adds moisture
- 3/4 cup cocoa powder rich chocolate flavor
- 3 large eggs, at room temperature binds ingredients together
- 1 large egg yolk, at room temperature adds richness
- 3/4 cup granulated sugar balances flavors
- 1.5 cups powdered sugar sweet finishing touch
- 2 tsp vanilla extract enhances flavor
- 0.25 tsp salt enhances flavor
- 0.5 cup all-purpose flour, spooned & leveled structural base
- Pinch of espresso powder, optional enhances chocolate flavor
For the Topping
- 1 cup semi-sweet chocolate chips adds texture and chocolate flavor
- Flaky sea salt, optional adds a finishing touch
Instructions
Preparation
- Preheat your oven to 350℉ and prepare a 9×13 metal pan with nonstick spray and parchment paper.
- Melt the 14.5 tablespoons of salted butter in a large mixing bowl.
- Whisk in dark brown sugar and granulated sugar until well combined. Then add eggs and vanilla extract, whisking until smooth.
- Gradually stir in flour, baking soda, baking powder, and salt. Fold in chocolate chips and press half of the dough into the prepared pan.
Brownie Layer
- Melt the cubed butter in a saucepan over medium heat until browned.
- Stir in chopped semi-sweet chocolate until melted. Mix in vegetable oil and cocoa powder until smooth.
- In a separate bowl, whisk eggs, egg yolk, and granulated sugar until smooth. Pour in the chocolate mixture and mix well.
- Mix in powdered sugar, vanilla extract, salt, and flour until just combined.
Combine Layers
- Spread more than half of the brownie batter in the pan, followed by the cookie dough. Top with the remaining brownie batter and form small discs with leftover cookie dough.
- Bake for 38-44 minutes until the top is golden and shiny. A toothpick should come out with a few moist crumbs.
- Let cool in the pan before slicing. Optionally sprinkle with flaky sea salt.
Notes
Use room-temperature eggs for smoother mixing and be cautious when browning the butter to avoid burning. Store leftovers in an airtight container.