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Classic Brown Butter Brookies
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Classic Brown Butter Brookies

1 h 50 minPara 16Nutri-Score E€€
de @wellmadebykiley58 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

16 personas
  • salted butter (for the cookie layer)Lácteos113 g
  • brown sugar (for the cookie layer)Despensa115 g
  • granulated sugar (for the cookie layer)Despensa55 g
  • egg (at room temperature)Lácteos1 pieza
  • heavy cream (at room temperature)Lácteos15 ml
  • vanilla extract (for the cookie layer)Despensa4 g
  • all-purpose flour (for the cookie layer)Cereales165 g
  • baking sodaDespensa3 g
  • baking powderDespensa2 g
  • salt (pinch)Especias1 g
  • semi-sweet chocolate chips (for the cookie layer)Despensa150 g
  • salted butter (for the brownie layer)Lácteos226 g
  • cocoa powder (unsweetened)Despensa50 g
  • dark chocolate chips (for the brownie layer)Despensa170 g
  • olive oilDespensa30 ml
  • egg (at room temperature)Lácteos3 piezas
  • brown sugar (for the brownie layer)Despensa170 g
  • granulated sugar (for the brownie layer)Despensa165 g
  • vanilla extract (for the brownie layer)Despensa8 g
  • all-purpose flour (for the brownie layer)Cereales68 g
  • salt (for the brownie layer)Especias3 g
  • chocolate chips (for the brownie layer)Despensa150 g
  • flaky sea salt (for sprinkling)Especias2 g

por ración

Nutrición

401kcal

Carbohidratos
40 g
Proteínas
4 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Cazo
  • Bol ×3
  • Varillas
  • Espátula

paso a paso

Preparación

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 350 °F (175 °C).
    • For thicker, fudgier brookies, grease and line an 8x8 inch square pan with parchment paper; for thinner, crisper brookies use a 9x9 inch pan.
    • Set the pan aside.
    Paso 1

  2. Brown the butter for the cookie dough

    • Add the butter to a saucepan over medium-high heat.
    • Melt and brown it while stirring continuously until golden.
    • Remove from the heat and immediately pour into a large bowl; set aside to cool.
    Paso 2

  3. Brown the butter and make the brownie chocolate mixture

    • Brown the remaining butter in a saucepan the same way.
    • While still on the heat, add the cocoa powder and quickly stir to combine.
    • Remove from the heat, let stand, then mix in the dark chocolate chips and olive oil until smooth; set aside to cool.
    Paso 3

  4. Mix the cookie dough dry ingredients

    • In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
    • Set aside.
    Paso 4

  5. Finish the cookie dough

    • Once the cookie brown butter has cooled slightly, whisk in both sugars.
    • Whisk in the egg and vanilla until lighter in color, then whisk in the heavy cream.
    • Fold in the dry ingredients until just combined, then fold in the semi-sweet chocolate chips. Cover and chill in the fridge.
    Paso 5

  6. Make the brownie batter

    • In a large bowl, whisk the eggs with both sugars until the sugar is dissolved and the mixture is frothy, then whisk in the vanilla.
    • Stream in the cooled chocolate mixture while whisking until fully incorporated.
    • Fold in the flour and salt, then fold in the chocolate chips.
    Paso 6

  7. Assemble the brookies

    • Spread half of the brownie batter into the prepared pan.
    • Form large discs of half the cookie dough and dollop them over the batter, leaving some brownie batter visible.
    • Spread the remaining brownie batter on top and finish with dollops of the remaining cookie dough.
    Paso 7

  8. Bake the brookies

    • Bake at 350 °F (175 °C) until golden brown, with set golden edges and a slightly soft middle.
    • Check at 30 minutes; if the top browns too much, tent with foil.
    Paso 8

  9. Cool and cut

    • Let the brookies cool in the pan for at least 20 minutes.
    • Carefully remove from the pan and cut into 9 or 16 squares with a sharp knife.
    Paso 9

  10. Serve

    • Sprinkle with flaky sea salt and serve with a cold glass of milk.
    Paso 10
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