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Brown Butter Brookies: A Chewy Chocolate Delight

A delightful combination of chewy cookies and fudgy brownies, enhanced by the nutty aroma of browned butter.
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Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 180 g butter Make sure to use unsalted butter for better taste.
  • 320 g chocolate Use high-quality chocolate for an extra decadent brownie layer.
  • 120 g all-purpose flour Provides structure to the brownies.
  • 50 g cocoa powder Adds deep, rich chocolate flavor.
  • 180 g granulated sugar Sweetens the brownies.
  • 80 g brown sugar Adds moisture and creates a chewy texture.
  • 2 g salt Balances out the sweetness.
  • 4 pieces eggs Gives structure to the brownies.
  • 120 g chocolate chunks Adds extra chocolate flavor.
Cookie Dough Ingredients
  • 85 g all-purpose flour Provides structure to the cookie dough layer.
  • 80 g butter Browning this butter adds depth to the cookies.
  • 80 g brown sugar Helps keep cookies soft and chewy.
  • 40 g granulated sugar Works with brown sugar for perfect sweetness.
  • 1 g salt Enhances flavor.
  • 1 piece egg Holds the cookie dough together.
  • 2 g vanilla Adds warmth and richness.
  • 70 g chocolate chips For melty chocolate pockets in the cookie layer.
Garnish
  • to taste chocolate chunks For garnishing.

Method
 

Preparation
  1. In a saucepan, melt 80 g of butter over medium heat until golden brown, stirring occasionally.
  2. 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.
  3. Add 1 egg and 2 g vanilla extract, whisk until smooth.
  4. Fold in 85 g all-purpose flour and 70 g chocolate chips until just combined.
  5. Chill the cookie dough in the fridge.
  6. Preheat oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper.
  7. In a heatproof bowl, combine 180 g butter and 320 g chocolate over simmering water until melted.
  8. In a separate bowl, whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs for 2-3 minutes until light and thick.
  9. Sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
  10. Add melted chocolate-butter mixture to the egg mixture, then fold in the flour-cocoa mixture and 120 g chocolate chunks.
  11. Pour half of brownie batter into the prepared pan, layer with cookie dough, cover with remaining brownie batter, and top with more cookie dough and chocolate chunks.
  12. Bake for 45-55 minutes until set; cool completely and slice.

Notes

Tips: Don't skip browning the butter, chill the dough for thickness, and use quality chocolate for best flavor. Variations include adding nuts, spices, or pumpkin puree for a seasonal twist.