Brown Butter Brookies are the ultimate mashup of fudgy brownies and chewy chocolate chip cookies. Here’s how to make them:
Ingredients:
For the Chocolate Chip Cookie Layer: - 14.5 tbsp salted butter
¾ cup dark brown sugar, packed
¾ cup granulated sugar
2 large eggs, at room temperature
1½ tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ cups chocolate chips
For the Brownie Layer: - ¾ cup salted butter, cubed
4 oz semi-sweet chocolate, chopped
¼ cup vegetable oil
¾ cup cocoa powder
3 large eggs, at room temperature
1 large egg yolk, at room temperature
¾ cup granulated sugar
1½ cups powdered sugar
2 tsp vanilla extract
¼ tsp salt
½ cup all-purpose flour
Pinch of espresso powder (optional)
1 cup semi-sweet chocolate chips
Instructions:
Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper and spray with nonstick spray.
**Make the Cookie Dough:**
Melt the butter in a large mixing bowl.
Whisk in the brown and granulated sugars.
Add the eggs and vanilla extract; whisk until smooth.
Stir in the flour, baking soda, baking powder, and salt until just combined.
Fold in the chocolate chips.
Divide the dough in half. Press half into the prepared pan to form an even layer, then lift it out using the parchment and set aside.
**Make the Brownie Batter:**
In a saucepan over medium heat, brown the butter until it has a deep golden color and nutty aroma.
Remove from heat and stir in the chopped semi-sweet chocolate until melted.
Whisk in the vegetable oil and cocoa powder until smooth. Let cool slightly.
In a separate bowl, whisk together the eggs, egg yolk, and granulated sugar until the sugar is dissolved.
Whisk in the powdered sugar, vanilla extract, and salt.
Combine with the chocolate mixture, then fold in the flour, espresso powder (if using), and chocolate chips.
**Assemble the Brookies:**
Spread half of the brownie batter into the lined pan.
Place the reserved cookie dough layer on top.
Spread the remaining brownie batter over the cookie dough.
Form discs with the remaining cookie dough and place them on top.
Bake: Bake for 38 to 44 minutes, until the cookie layer is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve: Allow the brookies to cool in the pan for at least an hour before slicing. Enjoy!
Can’t wait to hear how yours turn out! 
