Brown butter Brookies Recipe

Ingredients:

For the cookie layer:

50 gm unsalted butter, melted and cooled
40 gm brown sugar
110 gm granulated sugar
1 large egg, room temp
1 tsp vanilla extract
150 gm cups all-purpose flour
1/2 tsp baking soda
1/2 tsp sea salt
30 gm semi-sweet chocolate chips

For the brownie layer:

40 gm unsalted butter
120 gm Dark compound
4 tsp cocoa powder
1 tsp vanilla
80 gm powdered sugar
70 gm chocolate chopped
1/3 cup semi-sweet chocolate, chopped
1 eggs, room temp
50 gm all-purpose flour
Pinch of salt

Method:

1. Pre heat oven to 180° c. Line an 7*7 inch pan with parchment paper.
2. Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined.

3. Prepare the brownie layer: Melt butter and dark compound by double boiling method.

In a separate bowl Whisk 1 egg and Add powdered sugar for 5-6 minutes until dissolved.
Add cooled butter and dark compound mixture; mix until smooth. Add flour, coco powder and chocolate chopped; mix until well combined.

Note: Dissolving sugar in eggs ensures a crackly top.
4. Layer the cookie and brownie batters in the prepared pan.
5. Bake for 40-45 minutes or until the edges are golden and center is a little fudgy.
6. Let cool completely before cutting into brookies.

Note: You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa, or by creating a marbled effect by swirling the two batters together.