@iramsfoodstory: Brown butter Brookies Ingredients: For the cookie layer: 2 1/4 (285g) cups all purpose flour 1/2 tsp baking soda 1 tbsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 200g salted butter, melted 2 tsp vanilla bean paste 1 cup (250g) semi sweet chocolate chips For the brownie layer: 180g cup unsalted butter 45g cup cocoa powder 1 tsp vanilla 100g light brown sugar, spooned and leveled 200 g powdered sugar 130 g semi-sweet chocolate chips 60 g semi-sweet chocolate, chopped 3 eggs, room temp 65 g all-purpose flour Pinch of salt 1 tbsp olive oil Method: Preheat oven to 350 FF. Line an 8*8 inch pan with parchment paper. Prepare the cookie layer: Mix flour, baking soda, cornstarch. Set aside. Combine melted butter, brown and granulated sugar, eggs, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined. Prepare the brownie layer: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth. In a separate bowl Whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar; mix 1-2 minutes until combined.Add cooled browned butter mixture; mix until smooth. Add flour and chocolate chips; mix until well combined. Note: Dissolving sugar in eggs ensures a crackly top. Layer the cookie and brownie batters in the prepared pan. Bake for 50-55 minutes or until the edges are golden and the center is a little fudgy. Let cool for 6-7 hours before cutting into brookies. Note: The edges should be set, and a toothpick inserted into the brownie portion should have moist fudgy crumbs, not wet batter. If the top is browning too quickly, loosely cover with foil. #Recipe #brookies

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Thursday 05 November 2026 17:37:21 GMT