Brown Butter Brookies

[Honoria]

Brown Butter Brookies




Prep Time

20 minutes 
Cook Time

35 minutes 
Total Time

55 minutes

Ingredients

For the COOKIE DOUGH:

12 Tbsp (1½ sticks) unsalted butter, divided, at room temperature

3/4 cup light brown sugar

3/4 cup granulated white sugar

1 large egg

1 large egg yolk

1 Tbsp pure vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips (I like Guittard)


FOR THE BROWNIES:

1/2 cup unsalted butter, melted

1 cup granulated white sugar

1 tsp pure vanilla extract

2 large eggs

1/3 cup cocoa powder (Dutch process or unsweetened)

1/2 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt


Instructions

Preheat your oven to 350° degrees Fahrenheit. Line a 13x9" light metal baking pan with foil or parchment, extending the sides of the foil or paper over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.


First, make your cookie dough. Place 4 Tbsp of the softened butter into a large bowl and set aside. Place the remaining 8 Tbsp softened butter into a small saucepan over medium-low heat and cook until melted. Continue cooking until mixture foams and bubbles and the butter begins to brown, about 5-7 minutes. Watch it carefully so it doesn't burn! Pour the browned butter, including all of the bits in the bottom of the pan, over the softened butter in the bowl you set aside earlier. Stir together until it is all melted together.


To the butter bowl, add the sugars and mix well, followed by the vanilla extract, egg, and egg yolk, mixing well after each addition. Add in the flour, baking powder and baking soda, and salt and mix until just barely combined. Stir in the chocolate chips. Press the cookie dough mixture evenly into the prepared pan. Set aside.


For the brownies: In a medium bowl, combine the melted butter, granulated sugar and vanilla and stir until combined and shiny, about 1 minute. Add in the eggs, stirring well, followed by the cocoa powder, flour, baking powder and salt until just combined. Pour the brownie batter evenly over the cookie dough layer and try to cover the cookie dough layer as much as possible with the brownie batter.


Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely before cutting into squares.


Notes

I recommend using a higher quality chocolate chip and cocoa powder for this recipe since it is such a simple recipe. For this, I love Guittard or Ghirardelli chocolate chips and/or cocoa powders. They both make excellent chocolate products.


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