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Brown Butter Brookies

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Indulgent Brown Butter Brookies that combine fudgy brownie layers with chewy cookie pieces, elevated by the nutty flavor of brown butter.

Ingredients

Scale
  • 180 g butter
  • 320 g chocolate
  • 120 g all-purpose flour
  • 50 g cocoa powder
  • 180 g granulated sugar
  • 80 g brown sugar
  • 2 g salt
  • 4 eggs
  • 120 g chocolate chunks
  • 85 g all-purpose flour
  • 80 g butter
  • 80 g brown sugar
  • 40 g granulated sugar
  • 1 g salt
  • 1 egg
  • 2 g vanilla
  • 70 g chocolate chips
  • extra chocolate chunks (for garnish)

Instructions

  1. Melt the Brown Butter: In a saucepan, melt 80 g of butter over medium heat. Stir occasionally until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
  2. Prepare the Cookie Dough: In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Mix until well combined. Add 1 egg and 2 g vanilla extract, whisking until the mixture is smooth and fully incorporated. Gently fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Avoid overmixing. Place the dough in the fridge to chill while you prepare the brownie batter.
  3. Preheat and Prepare the Baking Pan: Preheat the oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper.
  4. Melt Chocolate for Brownie Batter: In a heatproof bowl, combine 180 g butter and 320 g chocolate. Place the bowl over a pot of simmering water (ensuring the water doesn’t touch the bowl) and stir occasionally until smooth and melted. Remove from heat and let it cool slightly.
  5. Whisk Eggs and Sugars: In a separate bowl, whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs for 2–3 minutes until the mixture becomes light, thick, and smooth.
  6. Combine Dry Ingredients: In another bowl, sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
  7. Mix Brownie Batter: Add the melted chocolate-butter mixture to the egg-sugar mixture and stir until smooth. Gradually fold in the flour-cocoa mixture until just combined. Fold in 120 g chocolate chunks until evenly distributed throughout the batter.
  8. Layer Brownie Batter: Pour half of the brownie batter into the prepared baking pan and spread it out evenly.
  9. Add Cookie Dough Layer: Layer chunks of the chilled cookie dough on top of the brownie batter.
  10. Cover with Remaining Brownie Batter: Pour the remaining brownie batter over the cookie dough and spread it out to cover evenly. Add more cookie dough chunks on top and sprinkle with extra chocolate chunks for garnish.
  11. Bake: Bake for 45–55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Allow the brookies to cool completely in the pan.
  12. Slice and Serve: Once cooled, lift the brookies out using the parchment paper and slice into squares or rectangles.

Notes

Serve warm with vanilla ice cream for an indulgent dessert. Store in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://lunarecipez.com/brown-butter-brookies/

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