BROWN BUTTER BROOKIES FOR TWO
BROWN BUTTER BROOKIES FOR TWO How could not just want to dive in 🙂↔️ Recipe below OR comment ‘RECIPE’ to get it sent to you 🤎 #Recipe Details (2, 14oz ramekins OR 4, 8oz ramekins): BB Brownie Layer: - 1/4 cup (58g) salted butter - 2 1/2 tbsp (13g) cocoa powder - 1.5oz (42g) dark choc chips - 1 1/2 tsp (5ml) olive oil - 1 egg, room temp - 3 tbsp (40g) brown sugar - 3 tbsp (35g) granulated sugar - 1/4 tsp (1g) vanilla - 2 tbsp + 1 tsp (16g) AP flour - Pinch salt - 3 tbsp (45g) choc chips BB Cookie Layer: - 1/4 cup (58g) salted butter, browned - 1/4 cup (55g) brown sugar - 2 tbsp (25g) granulated sugar - 1 egg, room temp - Optional: 1/2 tbsp (8ml) heavy cream - 1/2 tsp (2g) vanilla - 1/2 cup + 3 tbsp (85g) AP flour - 1/4 tsp (2g) baking soda - 1/4 tsp (1g) baking powder - Pinch salt - 1/3 cup (55g) choc chips Instructions: Preheat oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter; set aside. Brown the butter for cookie dough & pour into a bowl so it has time to cool. Start Brownie Batter: Add the 1/4 cup butter to a pan over medium-high heat. Melt & brown (~5 mins). Once brown & while still on heat, add the cocoa powder; quickly stir. Remove from heat & mix in the choc chips & olive oil until smooth. Set aside. Continue Brownie Batter: In a medium bowl, whisk together the egg & both sugars, until frothy. Then mix in vanilla. Once the choc mixture is slightly cooled, stream into the egg/sugar mixture; whisk. Fold in flour & salt. Fold in choc chips. Set aside. Continue Cookie Dough: In a bowl, whisk together the flour, baking soda, baking powder & salt. Add both sugars to cooled brown butter; whisk. Whisk in the egg. Then, whisk in heavy cream & vanilla. Add dry ingredients to wet; fold. Fold in choc chips. Assemble. Divide 1/2 the brownie batter evenly among the ramekins & spread. Then, dollop 1/2 the cookie dough & press down. Repeat process 1 more time. For 8oz ramekins: bake @350F for 20-25 mins. For 14oz ramekins: bake @350F for 25-30 mins, until golden (edges set; middle should still look soft). Remove & cool slightly. Then, invert the warm brookies into a bowl or serve straight from ramekins flaky sea salt & vanilla ice cream. Enjoy!
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Instructions
Preheat oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter; set aside. Brown the butter for cookie dough & pour into a bowl so it has time to cool. Start Brownie Batter: Add the 1/4 cup butter to a pan over medium-high heat. Melt & brown (~5 mins). Once brown & while still on heat, add the cocoa powder; quickly stir. Remove from heat & mix in the choc chips & olive oil until smooth. Set aside. Continue Brownie Batter: In a medium bowl, whisk together the egg & both sugars, until frothy. Then mix in vanilla. Once the choc mixture is slightly cooled, stream into the egg/sugar mixture; whisk. Fold in flour & salt. Fold in choc chips. Set aside. Continue Cookie Dough: In a bowl, whisk together the flour, baking soda, baking powder & salt. Add both sugars to cooled brown butter; whisk. Whisk in the egg. Then, whisk in heavy cream & vanilla. Add dry ingredients to wet; fold. Fold in choc chips. Assemble. Divide 1/2 the brownie batter evenly among the ramekins & spread. Then, dollop 1/2 the cookie dough & press down. Repeat process 1 more time. For 8oz ramekins: bake @350F for 20-25 mins. For 14oz ramekins: bake @350F for 25-30 mins, until golden (edges set; middle should still look soft). Remove & cool slightly. Then, invert the warm brookies into a bowl or serve straight from ramekins flaky sea salt & vanilla ice cream. Enjoy!View original recipe