Brown Butter Brookies

• total time: 1 hour 13 minutes

Ingredients

There are brownies. There are cookies. And then… there are brookies. And these ones are taken to the next level with @amoretti’s Vanilla Bean Paste - rich, fragrant, and packed with real vanilla bean specks that you can see and taste in every bite.

I used the paste in both the cookie dough and brownie batter to add a warm, bakery-style depth to the flavor, and it honestly makes all the difference. Plus, it’s so easy to use, just spoon and go.

Use my code RECIPEINCAPTION for 15% off Amoretti Vanilla Bean Paste (valid on the 3-pack & individual bottle)!

Brown Butter Chocolate Chip Cookies:

9 tbsp (127g) salted butter

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg, room temperature

1 tsp Amoretti vanilla bean paste (1 tsp extract = 1 tsp paste)

1 1/3 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup semi-sweet chocolate chips

Brownies:

100g dark chocolate (I used 70% cacao)

1 1/2 cups semi-sweet chocolate chips

3/4 cup salted butter, melted with chocolate

1/3 cup cocoa powder

3/4 cup granulated white sugar

1/4 cup brown sugar

3 eggs, room temperature

1/2 cup all purpose flour

1 tsp Amoretti vanilla bean paste

Dark chocolate chunks, optional garnish

Brookies Instructions:

Directions

Make the cookies first: Start by browning 9 tablespoons of salted butter over medium heat in a pot. Make sure to stir often until the butter turns lightly brown and smells nutty. Please do not burn the butter, be careful.

Allow the butter to cool for a few minutes before whisking in the white and brown sugar, followed by the egg.

Add the flour, baking powder, and baking soda and fold them in with a wooden spoon until no flour streaks remain. Lastly, add the chocolate chips and set the dough aside in the fridge for 30 minutes.

Fire up your oven to 350°F (175°C) and line your stage (an 8” or 9” square pan) with parchment paper.

Gently melt the butter with just 1 cup of the chocolate chips and all of the dark chocolate using the double-boiler method or the microwave. If microwaving, zap them in 20-second bursts, stirring in between to prevent a choc-ocalypse. Once melted, stir in the vanilla bean paste and cocoa powder to complete the molten lava.

In a separate bowl, whisk together the eggs and sugar. Do so for a few of minutes until light and fluffy.

Add the chocolate sauce mixture into the egg/sugar bowl. Mix until combined. Add the flour and another 1/2 cup of chocolate chips, again mix until combined.

Pour half the brownie batter into your prepared pan, spreading it out to cover the base. Dot the surface with about two-thirds of your cookie dough—no need for perfection, chaos is beautiful. Cover with the remaining brownie batter, then the last cookie dough clumps. Optionally sprinkle with some more dark chocolate chunks for garnish.

Bake for 35-45 minutes until slightly wobbly, the center should be set but still slightly soft.

Let the masterpiece cool before slicing, because good things come to those who wait.