Delicious Brown Butter Brookies
Ingredients
Cookie dough
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup + 1 tablespoon (120g) unsalted butter, browned
- 2 eggs, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1 and 1/4 cup (150g) all purpose flour
- 1/2 teaspoon (1.5g) flaky sea salt
- 1/2 teaspoon (3g) baking soda
- 1 cup (170g) semi sweet chocolate chips
Brownie batter
- 1/2 cup (125g) unsalted butter, melted
- 1 + 1/4 cup (200g) milk chocolate or semi sweet bars, melted
- 1 cup (200g) light brown sugar, packed
- 2 eggs, room temperature
- 1/2 cup + 3 tablespoons (82.5g) all purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon flaky sea salt (2g)
- 1 tablespoon vanilla extract (15ml)
- 2 tablespoons (12g) unsweetened cocoa powder
- 1/2 cup (85g) semi sweet chocolate chips
Preparation
Brown the butter in a medium saucepan over medium high heat until it gets foamy, golden, and forms a nutty scent, then remove from heat and pour into a medium bowl.
Cool the butter to room temperature.
Whisk the butter, sugars, eggs, and vanilla until combined.
Add the dry ingredients and chocolate chips to the wet mixture and fold until just combined, then set aside.
Preheat the oven to 350F and line an 8x8 baking pan with parchment paper.
Melt the unsalted butter and chocolate in the microwave for 30 second intervals until silky, stirring frequently.
In a large mixing bowl, mix eggs and light brown sugar with a spatula until combined, then add the butter mixture and stir again.
Add the dry ingredients to the wet ingredients and gently fold until just combined.
Layer the cookie dough and brownie batter in the prepared pan.
Bake for 45-60 minutes or until a toothpick comes out mostly clean with a few crumbs from the center.
Tips
If the top is browning too much but the center is still undercooked, lay foil gently over the top and continue baking longer.
