Brown Butter Brookies

Name: Brown Butter Brookies
Cook time: 50 min
Yield: 16 servings
Ingredients: 110 g browned butter; 100 g dark brown sugar; 50 g granulated sugar; 1 large egg; 1.5 tsp vanilla extract; 165 g all-purpose/plain flour; 0.5 tsp baking powder; 0.75 tsp salt; 185 g semi-sweet chocolate chips; 50 g dark chocolate, roughly chopped; 226 g browned butter; 200 g dark chocolate, roughly chopped; 250 g granulated sugar; 3 large eggs; 1 tbsp vanilla extract; 0 chocolate-butter mixture; 128 g all-purpose/plain flour; 16 g unsweetened dark cocoa powder; 1.5 tsp espresso powder; 0.5 tsp salt; 50 g dark chocolate, roughly chopped; 0 parchment paper; 0 brownie batter; 0 cookie dough

A delicious combination of brownies and cookies with a rich brown butter flavor.

By @samisavor1

Original recipe source

Cook time: 50 minutes

Servings: 16

Ingredients

110 g browned butter
100 g dark brown sugar
50 g granulated sugar
1 large egg
1.5 tsp vanilla extract
165 g all-purpose/plain flour
0.5 tsp baking powder
0.75 tsp salt
185 g semi-sweet chocolate chips
50 g dark chocolate, roughly chopped
226 g browned butter
200 g dark chocolate, roughly chopped
250 g granulated sugar
3 large eggs
1 tbsp vanilla extract
0 chocolate-butter mixture
128 g all-purpose/plain flour
16 g unsweetened dark cocoa powder
1.5 tsp espresso powder
0.5 tsp salt
50 g dark chocolate, roughly chopped
0 parchment paper
0 brownie batter
0 cookie dough

Instructions

Brown 110g butter until golden and nutty. Cool slightly.
Whisk the slightly cooled browned butter with ½ cup (100g) dark brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, and 1½ tsp vanilla extract.
Mix in 1¼ cups (165g) all-purpose/plain flour, ½ tsp baking powder, and ¾ tsp salt, then fold in 1 cup (185g) semi-sweet chocolate chips and ⅓ cup (50g) dark chocolate, roughly chopped.
Brown 226g butter and pour over 1¼ cups (200g) chopped dark chocolate. Leave for 1–2 minutes, then stir until smooth.
Beat 1¼ cups (250g) granulated sugar, 3 large eggs, and 1 tbsp vanilla extract for 1–2 minutes until light and fluffy.
Slowly mix in the chocolate-butter mixture.
Sift in 1 cup (128g) all-purpose/plain flour and 2 tbsp (16g) unsweetened dark cocoa powder. Add 1–2 tsp espresso powder and ½ tsp salt, then gently fold until combined.
Fold in the extra 50g chopped dark chocolate, if using.
Line a 23 × 23cm (9 × 9-inch) baking pan with parchment paper. Spread half the brownie batter into the pan, followed by half the cookie dough. Add the remaining brownie batter and top with the remaining cookie dough.
Bake at 177°C (350°F) for 40–50 minutes, until the edges are set and the centre has a slight wobble. Cool completely before slicing.