Description
These Brown Butter Brookies are a delicious fusion of chocolate chip cookies and brownies, perfect for all occasions.
Ingredients
Scale
- 1 cup unsalted butter (can substitute with salted butter)
- ¾ cup granulated sugar
- ¾ cup light brown sugar (can substitute with dark brown sugar)
- 1 large egg (a flax egg can be used for vegan option)
- 1 ½ cups all-purpose flour (can use gluten-free flour)
- 1 cup chocolate chips (can use different types)
- 4 oz bittersweet chocolate (can substitute with semi-sweet chocolate)
- ½ cup unsalted butter (can use same substitution as above)
- ½ cup granulated sugar
- 1 large egg
- ½ cup all-purpose flour
Instructions
- Brown the Butter: Melt 1 cup of unsalted butter in a saucepan over medium heat, stirring for 5-7 minutes until golden brown. Remove from heat and cool slightly, then refrigerate for 1 hour to solidify.
- Prepare Cookie Dough: Combine cooled browned butter with ¾ cup granulated sugar and ¾ cup light brown sugar. Beat in 1 large egg. Gradually mix in 1 ½ cups all-purpose flour and fold in 1 cup chocolate chips.
- Prepare Brownie Batter: Melt 4 oz of bittersweet chocolate with ½ cup unsalted butter over low heat. Once cooled, whisk in ½ cup granulated sugar and 1 large egg. Slowly mix in ½ cup all-purpose flour.
- Layer in Pan: Grease an 8″x8″ pan. Spread ⅓ of the brownie batter, add cookie dough dollops, then layer with remaining brownie and cookie batters.
- Bake: Preheat oven to 350°F. Bake for 25-30 minutes until edges are golden and center slightly soft.
- Cool: Remove from oven and cool on a wire rack for 10 minutes before lifting out to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg