Brown Butter Skillet Brookie
Why choose between a brownie and a cookie when you can just have both? ♡
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Brown Butter Skillet Brookie
servings
6-7
prep time
30 min
cook time
min
Ingredients
Chocolate Chip Cookies
- 1/2 cup (100 g) butter {approximately 80 g browned butter)
- 1/3 cup (50 g) brown sugar
- 1/4 cup (35 g) white sugar
- 2 tbsp (30 g) milk
- 1/2 tbsp (7 g) vanilla essence
- 1 cup (120 g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Brown Butter Brownies
- 1/3 cup (75 g) butter
- 1/4 cup (50 g) dark chocolate (I used compound dark chocolate)
- 1/4 cup brown sugar (50 g), powdered
- 1/4 cup + 2 tbsp white sugar (75 g), powdered
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 g) condensed milk
- 2 tbsp (30 g) milk
- 1/2 tsp vanilla essence
- 1/3 cup + 2 tbsp (55 g) all purpose flour
- 1/2 tbsp (4 g) cornstarch
- 1/2 tbsp instant coffee
- 1/16 tsp baking soda
Garnish
- flaky sea salt
Instructions:
Chocolate Chip Cookie
- Brown the butter: In a pan over low heat, melt the butter, stirring frequently until it becomes bubbly and turns golden brown with a nutty aroma. Remove from heat and let it cool.
- Combine sugars with butter: Whisk together the browned butter, powdered brown sugar and white sugar until the sugars almost dissolve.
- Add milk and vanilla: Whisk in the milk and vanilla essence.
- Prepare dry ingredients: In a bowl, sift in the dry ingredients- all purpose flour, cornstarch, baking soda and salt (if using unsalted butter).
- Combine wet and dry mixtures: Pour the wet mixture into the dry and gently fold it in. Mix until just combined, avoid overmixing.
- Add chocolate: Fold in the chocolate chips and chunks with a spatula.
- Set the cookie dough aside and we move on to making the brownie batter.
Brownie
- Brown the butter: In a pan over low heat, melt the butter and stir frequently until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- Melt the chocolate: Add the dark chocolate to the hot butter and whisk until fully melted and smooth.
- Mix with sugars and cocoa powder: In a bowl, combine powdered brown sugar, powdered white sugar and cocoa powder. Pour in the chocolate-butter mixture into it while it is still warm. Whisk for a few minutes till the sugar dissolves and the mixture is smooth.
- Add condensed milk, milk and vanilla extract. Whisk for 1-2 minutes to incorporate air into the batter. It should look glossy and slightly thick.
- Add dry ingredients: Sift in all purpose flour, cornstarch, instant coffee and baking soda. Fold gently using a spatula until just combined. Do not overmix.
- For a detailed brownie recipe, you can check out my Eggless Brown Butter Brownies!
Assemble
- Time to assemble: Transfer the cookie dough and the brownie batter to a greased skillet. Using a cookie scooper or spoon, add alternating scoops of cookie dough and brownie batter to create a layered effect and smoothen the top. I like to top with extra pieces of cookie dough, shaping them into hearts makes them extra cute!
- Bake in a preheated oven at 180°C for 25-30 minutes or Airfry: 170°C for the first 10 minutes, then reduce the temperature to 165°C and airfry for another 15-20 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.
- Cool & finish: Let the brookie cool completely before slicing. Sprinkle with flaky salt and enjoy!
Recipe Video
Leave a Comment
Made this last week and omg, it just turned out so good, so chocolatey, so gooey, just the way I love it
Hey all!! I made this today with 3 of my friends, actually we were going to bake the brown butter cookie tin but we had run out of cookie dough..so I suggested this brookie recipe, and we ABSOLUTELY LOVED IT! Though I didn’t have any ice cream to eat it with, it would have been much better TvT, but overall, we loved it!! Truly so so good
