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Brown butter Brookies Recipe

Ingredients:

For the cookie layer:

1/2 cups unsalted butter, melted and cooled
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg, room temp
1 tbsp vanilla extract
1 1/4 cups all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp flaky sea salt
1 1/2 cups semi-sweet chocolate chips

For the brownie layer:

1 cup unsalted butter
1/2 cup Dutch-processed cocoa powder
1 tsp vanilla
1/2 light brown sugar, spooned and leveled
1 3/4 cup powdered sugar
3/4 cup semi-sweet chocolate chips
1/3 cup semi-sweet chocolate, chopped
3 eggs, room temp
1/2 cup all-purpose flour
Pinch of salt
3 tbsp olive oil

Method:

1. Preheat oven to 350 FF. Line an 8*8 inch pan with parchment paper.
2. Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined.

3. Prepare the brownie layer: The browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.

In a separate bowl Whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved.
Add powdered sugar; mix 1-2 minutes until combined.Add cooled browned butter mixture; mix until smooth. Add flour and chocolate chips; mix until well combined.

Note: Dissolving sugar in eggs ensures a crackly top.
4. Layer the cookie and brownie batters in the prepared pan.
5. Bake for 40-45 minutes or until the edges are golden and center is a little fudgy.
6. Let cool completely before cutting into brookies.

Note: You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa, or by creating a marbled effect by swirling the two batters together.

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