Ooey gooey brown butter brookies that are fudgy and rich ⬇️🤎
Note: these are purposefully slightly underbaked. The internal temperature reaches 180F, making it safe for consumption while still preserving that wonderful fudgy texture! Do not over bake.
For the brown butter:
- 300g cubed unsalted butter
1. In a light coloured pan over medium heat, cook the butter while occasionally mixing until it turns into a deep brown colour.
2. Immediately take it off the heat and transfer to a different dish. Allow to cool.
For the cookie layer:
- 100g brown butter
- 80g light brown sugar
- 70g granulated sugar
- 10ml Vanilla
- 1 egg
- 1/2 tsp salt
- 140g all purpose flour
- 150g semi sweet chocolate bar (chopped)
Instructions:
1. In a bowl whisk the flour and salt.
2. In a separate bowl, whisk the sugars, vanilla, and egg until combined.
3. Add the dry ingredients and 50g of the chopped chocolate.
4. Mix with a spatula until just combined then cover with plastic film and refrigerate for 30 mins.
For the brownie batter:
- 125g brown butter
- 2 eggs + 1 egg yolk
- 170g granulated sugar
- 40g light brown sugar
- 10ml vanilla
- 45g cocoa powder
- 80g all purpose flour
- 1 tsp salt
1. Preheat your oven to 350F and line a 8x8” square pan.
2. In a bowl, whisk the flour, cocoa powder and salt.
3. In a separate bowl, whisk the eggs, egg yolk, sugars, and vanilla until doubled in size and pale in colour.
4. Add the melted cooled brown butter into the egg yolk mixture and whisk until combined.
5. Add the dry ingredients and fold until combined.
6. Pour half of the brownie batter into the lined pan. Spread it out evenly.
7. Add half of the cookie dough to the top.
8. Add the rest of the brownie batter and spread it out evenly.
9. Add the final layer of cookie dough and top with 100g of the chopped chocolate bar.
10. Bake for 30-35mins.
11. You’ll know it’s ready when the sides are set but the center is slightly jiggly.
12. Allow the brownie to cool in the pan for 1 hour before slicing. The brownies need time to slightly set.
#baking #fallrecipes #brownbutter #chocolatechipcookies #brownies
If you’re like me and love that perfect gooey brookie close up, one trick I’ve learned is to watch the baking time carefully — slightly underbaking keeps the center fudgy while the edges get nicely set. Using brown butter adds a deep, nutty flavor that transforms the whole dessert. I also recommend chilling the cookie dough before layering it with the brownie batter. It helps maintain distinct layers and prevents the dough from spreading too much during baking. Another tip is to use a light-colored pan when browning butter so you can easily see when it turns that rich golden brown without burning. Finally, let your brookies cool completely in the pan before slicing. This resting time allows them to firm up just enough while retaining that luscious gooey interior. Adding chopped semi-sweet chocolate on top before baking creates extra melty pockets that make each bite special. These subtle steps have made my brookies a crowd favorite every time I bake them.
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