Rexiper

Food · chocolate · dessert

Brown butter brookies

Ingredients

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Cookie layer
AmountIngredient
93gUnsalted buttermelted and cooled
81gLight brown sugar
53gSugar
0.8Egglarge, room temperature
0.8tbspVanilla extract
126gPlain flour
0.4tspBicarbonate of soda
0.4tspFlaky sea salt
215gSemi-sweet chocolate chips
Brownie layer
AmountIngredient
183gUnsalted butter
37gDutch-processed cocoa powder
0.8tspVanilla extract
81gLight brown sugar
179gIcing sugar
106gSemi-sweet chocolate chips
49gSemi-sweet chocolatechopped
2.4Eggslarge, room temperature
53gPlain flour
0.8pinchSalt
2.4tbspOlive oil

Method

  1. Heat the oven to 175 °C. Line a 20 × 20 cm baking pan with baking paper.
  2. Cookie layer: mix the flour, bicarbonate of soda, and salt in a bowl. Set aside.
  3. In another bowl, whisk the melted butter, brown sugar, sugar, egg, and vanilla extract until smooth and fluffy, about 2 to 3 minutes.
  4. Add the dry ingredients and the chocolate chips. Mix until just combined.
  5. Brownie layer: melt the butter in a saucepan over medium-low heat. Stir every 10 seconds.
  6. After 6 to 8 minutes, when the butter is foamy and the milk solids are golden brown and smell nutty, pour it into a heatproof bowl.
  7. Add the cocoa powder, olive oil, vanilla extract, and chopped chocolate to the browned butter. Mix until smooth.
  8. In a separate bowl, whisk the eggs and the brown sugar for 5 to 6 minutes, until the sugar has dissolved.
  9. Add the icing sugar and whisk for 1 to 2 minutes more, until combined.
  10. Add the cooled browned-butter mixture and whisk until smooth.
  11. Fold in the flour and the chocolate chips until well combined.
  12. Assemble: layer the cookie and brownie batters in the pan. Put the cookie batter at the bottom and the brownie batter on top, or swirl them together for a marbled look.
  13. Bake: bake for 50 to 55 minutes, until the edges are golden and the centre is a little jiggly. It firms up as it cools.
  14. Cool and serve: let the brookies cool completely in the pan before you cut them into squares.

Notes

  • Whisk the sugar into the eggs until it dissolves. This gives the brownie layer a crackly top.