Brown Butter Brookies
The best brownies with the best brown butter cookie dough form the best Brown Butter Brookies!
Ingredients
Brownie Batter:
- 15 grams flour (2 Tablespoons)
- 13 grams cocoa powder (2 Tablespoons)
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon espresso powder (optional)
- 57 grams butter (¼ cup)
- 57 grams unsweetened chocolate (2 ounces)
- 25 grams sugar (2 Tablespoons)
- 50 grams light brown sugar (¼ cup)
- 1 large egg
- ½ teaspoon vanilla
- ½ cup miniature marshmallows (optional)
Brown Butter Cookie Dough Batter:
- 120 grams flour (1 cup)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 113 grams unsalted butter (½ cup or 8 Tablespoons)
- 67 grams sugar (⅓ cup)
- 73 grams light brown sugar (⅓ cup)
- 1 large egg
- ½ Tablespoon milk (1½ teaspoons)
- 1 teaspoon vanilla extract
- 170 grams semi-sweet and/or bittersweet chocolate chips (1 cup, divided)
- Flaky sea salt
Instructions
- Preheat oven to 350° F. Line an 8-inch by 8-inch pan with parchment paper. Set aside.
- Brown butter. In a medium or large size saucepan, melt the butter over the lowest possible heat. Once it is fully melted, increase the heat to medium-low. The butter will start popping and crackling and then start foaming. The part of the butter that will start browning is the milk solids which will be on the bottom of the pan. This is why you should keep stirring with a heatproof spatula or wooden spoon, lifting it to see what stage the browning is at. Once you have nicely browned specks on the bottom of the pan, remove the pan from the heat and immediately pour the butter into a medium, heatproof mixing bowl to stop it from cooking any further. (Be careful not to overcook the butter. It can go from brown to burnt very quickly.) Allow the butter to cool to room temperature. Set the bowl of browned butter aside for the brown butter cookie dough in Step 9.
- Brownie batter. In a small bowl, whisk together the flour, cocoa powder, baking powder, salt and espresso powder. Set aside.
- In a small saucepan, melt butter and chocolate over the lowest possible heat. Set aside for a few minutes to cool slightly.
- Stir in sugar and brown sugar. Beat in egg and vanilla.
- Gently mix the dry ingredients into the wet ingredients, just until the flour is fully absorbed. Stir in miniature marshmallows, if using.
- Spread brownie batter into prepared pan and set aside.
- Brown butter cookie dough batter. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Into the bowl of cooled browned butter, mix in the sugars, then beat in the egg, milk and the vanilla extract.
- Fold the dry ingredients into the wet, just until the flour is fully absorbed. Fold in 128 grams (3/4 cup) of chocolate chips.
- Spread or dollop the cookie batter over the brownie batter. Sprinkle the top with the remaining chocolate chips. Sprinkle with flaky sea salt.
- Bake for 35-38 minutes. A toothpick inserted should come out just barely wet. Allow to cool completely in pan.
Notes
- To double the recipe, double all the ingredients and spread into a 9-inch by 13-inch pan.
- Deeper, quality chocolate is best for the cookie dough. (Milk chocolate is good, but not great.) Semi-sweet if fabulous, and a combination of semi-sweet and bittersweet is truly wonderful. Can’t find bittersweet chips? Just chop up a quality bittersweet chocolate bar. I use these semi-sweet chips, these bittersweet chips, and these milk chocolate chips. Callebaut is one of my all time favorite chocolates to bake with. Their chocolate is slightly expensive, but it is what sets my blondies apart from everyone else’s. Use quality ingredients for a quality baked good!
Nutrition
Calories: 190kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 94mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 213IU | Calcium: 29mg | Iron: 1mg
