Eggless Brown Butter Brookie
Why choose between a brownie and a cookie when you can just have both?
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My eggless brown butter brookie is the best of both worlds!
These eggless brookies bring together everything we love about the two: chewy, chocolatey cookie dough layered with a rich, fudgy brownie batter. They’re buttery and gooey in the centre with those perfectly crisp edges. Brown butter adds that deep, nutty, caramely flavour which truly elevates and makes them so so good!
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Eggless Brown Butter Brookie
servings
9
prep time
20 min
cook time
30-50 min
Ingredients
Cookie Dough
- 1/2 cup butter, melted
- 1/3 cup brown sugar, powdered
- 1/4 cup white sugar, powdered
- 2-3 tbsp milk
- 1/2 tbsp vanilla essence
- 1 cup all purpose flour
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- pinch of salt (if using unsalted butter)
- 2/3 cup dark chocolate (chips + chunks)
Brownie Batter
- 1/3 cup butter, melted
- 1/4 cup dark chocolate (I used compound dark chocolate)
- 1/4 cup brown sugar, powdered
- 1/4 cup + 2 tbsp white sugar, powdered
- 1/4 cup unsweetened cocoa powder
- 1/4 cup condensed milk
- 2 tbsp milk
- 1/2 tsp vanilla essence
- 1/3 cup + 2 tbsp all purpose flour
- 1/2 tbsp cornstarch
- 1/4 tsp instant coffee
- 1/16 tsp baking soda
Top
Equipment
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, parchment lined baking tin. 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 40-50 minutes or Airfry: 170°C for the first 10 minutes, then reduce the temperature to 165°C and airfry for another 25-30 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
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