Brown Butter Brookies
Fudgy brownies layered with the best brown butter cookies.
Imported from Instagram by recipeincaption View original
Ingredients
- 1½ cups Brown Sugar
- ¾ cup White Sugar
- 1½ cups Butter (1 cup browned; 0.5 cup salted, melted)
- 4 Chicken Egg (2 large, room temp; 2 standard)
- 3 tsp Vanilla Extract (2 tsp vanilla bean paste; 1 tsp vanilla)
- 2¾ cups All-Purpose Flour
- ¾ tsp Baking Soda
- ¼ tsp Baking Powder
- ¼ tsp Table Salt
- 3 cups Chocolate Chips (2 cups for cookies; 1 cup melted for brownies)
- 2 tbsp Olive Oil
- ¼ cup Cocoa Powder
- 3 oz Dark Chocolate (semi-sweet chocolate chunks for topping)
Instructions
- 1
Make the cookie dough: Brown the butter and let cool slightly. Whisk together browned butter and sugars until glossy. Add eggs and vanilla bean paste. Sift in flour, baking soda, baking powder, and salt. Mix until combined, then fold in 2 cups of chocolate.
- 2
Chill cookie dough for at least 1 hour.
- 3
Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper.
- 4
Make the brownie batter: Melt salted butter with 1 cup chocolate chips. Whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine the two mixtures, then fold in flour until just mixed.
- 5
Assemble the brookies: Pour half the brownie batter into the pan and spread evenly. Add chunks of chilled cookie dough across the surface. Pour remaining brownie batter over the top, then finish with remaining cookie dough pieces pressed lightly on top. Top with chocolate chunks.
- 6
Bake until edges are set and center is slightly soft.
- 7
Cool completely before slicing.
