Brown Butter Brookies for Two

• total time: 1 hour

Ingredients

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Brown Butter Brownie Layer:

1/4 (58g) cup salted butter

2 1/2 tbsp (13g) cocoa powder @King Arthur Baking

1 ½ (42g) dark chocolate chips @Ghirardelli Chocolate Company

1 1/2 tsp (5ml) olive oil

1 egg, at room temperature

3 tbsp (40g) brown sugar

3 tbsp (35g) granulated sugar

1/4 tsp (1g) vanilla extract

2 tbsp + 1 tsp (16g) all-purpose flour @Bob’s Red Mill

Pinch of salt

3 tbsp (45g) chocolate chips of choice

Brown Butter Chocolate Chip Cookie Layer:

1/4 cup (58g) salted butter

1/4 cup (55g) brown sugar

2 tbsp (25g) granulated sugar

1 egg, at room temperature

Optional: 1/2 tbsp (8ml) heavy cream

1/2 tsp (2g) vanilla extract

1/2 cup + 3 tbsp (85g) all-purpose flour

1/4 tsp (2g) baking soda

1/4 tsp (1g) baking powder

Pinch of salt

1/3 cup (55g) chocolate chips of choice @Nestle Toll House

Directions

Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter; set aside.

Brown the butter for the cookie dough first. Add the 1/4 cup of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5 minutes). Remove from heat and immediately pour into a medium bowl. Set aside to cool slightly.

Prepare the chocolate mixture for the brownie batter. Add the 1/4 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5 minutes). Once brown and while still on the heat, add in the cocoa powder, and quickly stir to combine. Then remove from the heat and mix in the chocolate chips and olive oil until smooth. Set aside.

Continue brownie batter. In a medium bowl, whisk together the egg and both sugars, until the sugar is fully dissolved and the mixture is frothy. Then mix in the vanilla.

Once the chocolate mixture is slightly cooled (it’s fine if it’s still a little warm), stream it into the egg/sugar mixture as you whisk to combine.

Fold in the flour and salt. Then, fold in the chocolate chips. Set the brownie batter aside while you finish making the cookie dough.

Continue the cookie dough. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Once the brown butter for the cookie dough has cooled slightly, add both sugars and whisk to combine. Add the egg and whisk.

Then, whisk in the heavy cream and vanilla until well combined.

Add the dry ingredients to the wet, and fold until just combined. Then fold in the chocolate chips.

Assemble. Divide 1/2 of the brown batter evenly among the ramekins and gently spread. Then, dollop 1/2 of the cookie dough evenly and press down. Repeat the process one more time, using up the remaining brownie batter and cookie dough and dividing them evenly among the ramekins. You should have alternating layers of brownie batter and cookie dough that meld.

For 8-ounce ramekins: bale at 350F for 20-25 minutes.

For 14-ounce ramekins: bake at 350F for 25-30 minutes, until golden. The edges should be set yet the middle should still look soft. If you want them more done, tent the ramekins with foil and bake for 5-10 more minutes.

Remove and let cool slightly.

Then, if desired, invert the into a bowl or serve straight from the ramekins warm with a sprinkle of flaky sea salt and a scoop of vanilla ice cream.

Enjoy!