brookies

best of both worlds, a match made in heaven. these aren’t for the faint of heart.

recipe (8×8 brownie pan):

brown butter chocolate-chip cookie dough

• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) plus an additional tbsp of unsalted butter (when you brown butter, some of the water evaporates so we add an additional tbsp of butter to factor this in)
• 1 egg
• vanilla paste or essence
• 1 and 1/4 cup (185g) all-purpose flour
• 1/2 tsp baking soda
• dark chocolate, chopped into chunks

brownie batter (2/3 of a standard batch)

• 130g dark chocolate
• 75g butter
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 eggs
• pinch of salt
• vanilla essence/extract
• 1/3 cup all-purpose flour
• 1/5 cup cocoa powder

method:

1. Start with cookie dough. Over low heat, melt butter over the stove. While whisking, continue to cook butter until it foams then subsides. The butter will eventually become lightly browned and specks will form at the bottom of your pan. It’s done when it has a nutty aroma—pour it into a bowl to avoid cooking any further and burning.
2. Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
3. Add in egg and vanilla essence/extract, and stir until smooth.
4. Sift flour and baking soda into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough—resulting in flat cookies.
5. Fold in your chocolate chunks.
6. Cover and chill dough in the fridge while you get onto the brownie batter.
7. Over a double boiler on the stove, melt chocolate and butter together until glossy and smooth. Set aside to cool to room temperature.
8. Combine sugar, brown sugar, and eggs, then beat until pale and doubled in size—this is a very important step and is how your brownies will achieve a shiny cracked surface. Add vanilla.
9. Fold in chocolate.
10. Sift in flour and cocoa powder and gently fold in. Add salt. Preheat oven to 175 degrees Celcius.
11. Tear cookie dough into chunks and place at the bottom of pan. Cover with brownie batter, then add several more pieces of torn cookie dough and additional chocolate chunks. The messier the better, it turns out being a nice marbled pattern on top!
12. Bake for 30 minutes or until just set (should still jiggle slightly, but cookie dough should be nice and golden brown).
13. Let cool slightly before eating.