Description
Gooey chocolate chip cookies meet rich brownies in these delightful Brown Butter Brookies that promise blissful satisfaction with every bite.
Ingredients
- 180 g butter (for brownie layer)
- 320 g chocolate (for brownie layer)
- 120 g all-purpose flour (for brownie layer)
- 50 g cocoa powder (for brownie layer)
- 180 g granulated sugar (for brownie layer)
- 80 g brown sugar (for brownie layer)
- 2 g salt (for brownie layer)
- 4 eggs (for brownie layer)
- 120 g chocolate chunks (for brownie layer)
- 85 g all-purpose flour (for cookie layer)
- 80 g butter (for cookie layer)
- 80 g brown sugar (for cookie layer)
- 40 g granulated sugar (for cookie layer)
- 1 g salt (for cookie layer)
- 1 egg (for cookie layer)
- 2 g vanilla extract (for cookie layer)
- 70 g chocolate chips (for cookie layer)
- Extra chocolate chunks for garnish
Instructions
- Melt 80 g of butter in a saucepan over medium heat until golden brown. Let cool slightly.
- In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt; mix well.
- Add 1 egg and 2 g vanilla extract, whisking until the mixture is smooth.
- Fold in 85 g all-purpose flour and 70 g chocolate chips until just combined and refrigerate the cookie dough.
- Preheat the oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper.
- In a heatproof bowl, combine 180 g butter and 320 g chocolate over simmering water until melted; let cool slightly.
- Whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs for 2–3 minutes until light and thick.
- Sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
- Add the melted chocolate mixture to the egg-sugar mixture and stir until smooth.
- Gradually fold in the flour-cocoa mixture and then 120 g chocolate chunks until just combined.
- Pour half the brownie batter into the prepared pan, layer with cookie dough, and top with remaining brownie batter.
- Add more cookie dough on top and sprinkle with extra chocolate chunks for garnish.
- Bake for 45–55 minutes until the edges are set; let cool completely before slicing.
Notes
Allow to cool completely before slicing for clean edges. Consider serving warm with ice cream or drizzled with caramel.