Description
A delightful combination of soft, chewy chocolate chip cookies and rich, fudgy brownies elevated by the nutty flavor of brown butter.
Ingredients
Scale
- 14.5 tbsp salted butter (206 grams)
- 3/4 cup dark brown sugar, packed (163 grams)
- 3/4 cup granulated sugar (156 grams)
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 and 1/2 cups powdered sugar (174 grams)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, optional
Instructions
- Prep: Start by preheating your oven to 350℉ (175℃). Grab a 9×13 metal pan, spray it with nonstick spray, and line it with parchment paper.
- Make the Chocolate Chip Cookie Dough: In a large mixing bowl, melt 14.5 tablespoons of salted butter. Whisk in the dark brown sugar and granulated sugar until combined. Add in the eggs and vanilla extract, whisking until smooth.
- Stir in the dry ingredients: flour, baking soda, baking powder, and salt. Fold in the chocolate chips.
- Divide the dough into two equal halves. Press one half evenly into the bottom of the prepared pan.
- Brown the Butter: In a medium saucepan, place the cubed butter over medium heat. Stir until it melts, then cook until deep golden brown.
- Make the Brownie Batter: Add chopped semi-sweet chocolate to the browned butter, stirring until melted. Remove from heat and set aside to cool slightly.
- Combine eggs, egg yolk, and granulated sugar in another bowl. Whisk until the sugar dissolves.
- Whisk in powdered sugar, vanilla extract, and salt. Add the chocolate mixture when warm, then fold in the flour and espresso powder.
- Assemble the Brookies: Spread more than half of the brownie batter over the cookie dough base, then lay the remaining cookie dough on top.
- Bake: Place the pan in the oven for 38 to 44 minutes. Check for doneness with a toothpick.
- Serve & Store: Let cool for 1-2 hours before slicing. Store leftovers in an airtight container.
Notes
For added flavor, sprinkle flaky sea salt on top before serving.
- Prep Time: 20 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: brookies, brown butter, cookies, brownies, dessert, chocolate