brown butter brownies aka the best brownie i’ve ever made #brownies #recipe #chocolate
The only thing better than a rich, fudgy brownie is a rich, fudgy brownie made with brown butter. These brown butter brownies have the most incredibly fudgy texture and that signature crackle top!
Recipe:
Two Desserts in One: Edible Cookie Dough on a Fudgy Brownie with a Chocolate Ganache Topping
Today’s Cookie Dough Brownies are a journey into extreme decadence and indulgence! Chocolate lovers and cookie dough lovers alike will love this rich and dreamy dessert recipe that takes brownies to a whole new level!
Recipe:
Ingredients
Brownies
12 Tablespoons unsalted butter, cut into pieces (170g)
4 oz semisweet or dark chocolate baking bar, coarsely chopped (113g) (may substitute ½ cup/113g semisweet chocolate chips)
½ cup natural unsweetened cocoa powder (50g)
¾ cup granulated sugar (150g)
¾ cup light brown sugar, firmly packed (150g)
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips, optional (150g)
Cookie Dough
1 ¼ cups all-purpose flour (155g)
12 Tablespoons unsalted butter, softened (170g)
1 cup light brown sugar, firmly packed (200g)
⅓ cup granulated sugar (66g)
1 teaspoon vanilla extract
¼ heaping teaspoon salt
1-2 Tablespoons heavy cream or milk, as needed
¾ cup mini chocolate chips (may substitute regular chocolate chips) (150g)
Chocolate Topping
1 cup semisweet chocolate chips (170g)
2 Tablespoons shortening (I use Crisco)
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Instructions
00:00 Introduction
Brownies
00:20 Preheat oven to 350F (175C) and line a metal 9x9 baking pan with parchment paper (or you may bake directly in a lightly greased 9x9 baking pan).
00:25 Combine butter pieces and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
01:00 Add cocoa powder, sugars, eggs, vanilla, and salt and stir until well-combined.
01:53 Add flour and stir well. If using chocolate chips, stir these in now as well.
02:10 Spread batter evenly into prepared baking dish. Transfer to 350F (175C) oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (but not wet batter).
02:48 Allow to cool before assembling, but in the meantime you can begin to prepare cookie dough topping. If you are going to be making your cookie dough topping right away, do not turn off your oven.
Cookie Dough
03:00 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
03:22 Spread flour in an even layer over the parchment and transfer to 350F oven. Bake for 7 minutes or until temperature of flour reaches at least 160F (I scoop the flour into a mound and check the temperature with an instant read thermometer). Allow flour to cool before proceeding.
03:50 In a separate bowl, use an electric mixer to beat together butter, sugars, vanilla extract and salt.
04:18 Sift the cooled baked flour over the butter mixture and beat until all flour is absorbed. If the mixture is still dry and crumbly no matter how much you beat it, add 1-2 Tablespoons of milk or cream, as needed.
05:37 Stir in mini chocolate chips.
05:47 Spread cookie dough evenly over cooled brownie layer.
Chocolate Topping
06:17 Combine chocolate chips and shortening in a heatproof bowl. Heat in the microwave in 20-25 second increments, stirring in between, until mixture is melted and cooled.
06:55 Pour over cookie dough layer and use a spatula to spread evenly.
07:04 Allow chocolate to cool until set before cutting and serving. You may transfer to the refrigerator to speed up the process, if desired.
Notes
Baking pan
I use a metal baking pan. A glass dish may be used, but keep in mind that the brownie may need to bake longer.
Storing
Store in an airtight container at room temperature for up to 4 days or in an airtight container in the refrigerator for up to 10 days. Cookie dough brownies may also be frozen for several months.
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How To Make ‘Brookies’ (Brownies Plus Cookies) Using Box Mixes | TODAY
Everyone loves desserts made from scratch, but sometimes, in a pinch, baking desserts from the box can be almost as good. Food and lifestyle expert Alejandra Ramos shows how to combine brownie mix and pre-made cookie dough to make a multi-layered “brookie” that blends the best of crunchy cookies with fudgy brownies.
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How To Make ‘Brookies’ (Brownies Plus Cookies) Using Box Mixes | TODAY
Chocolate Chip Cookie Brownies | Brookies | How Tasty Channel
Chewy Chocolate Chip Cookies and fudgy Chocolate Brownies are matched together in the best irresistible treat ever!
In this recipe I'll show you how to make perfect fudgy and soft Brookies that melts in your mouth.
Please, leave a comment and subscribe to my channel for more recipe videos!
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INGREDIENTS:
Cookie Dough:
110 g (1/2 cup) unsalted butter, room temperature
60 g (1/4 cup) caster sugar
40 g (3 tbsp) light brown sugar
1 tsp vanilla extract
30 g (2 tbsp) milk, room temperature
1/4 tsp salt
110 g (1 cup) all purpose flour
1/4 tsp baking powder
45 g (1/4 cup) chocolate chips
Brownie Batter:
90 g (3 oz) dark chocolate (70% cocoa), chopped
90 g (1/3 cup + 1 tbsp) unsalted butter
120 g (1/2 cup) caster sugar
70 g (1/3 cup) dark brown Demerara/Muscovado sugar
2 eggs, room temperature
1/4 tsp salt
1/4 tsp baking powder
60 g (1/2 cup) all purpose flour
20 g (3 tbsp) unsweetened cocoa powder
DIRECTIONS:
Cookie Dough:
1. In a large bowl, mix with a spatula butter, caster sugar, brown sugar, vanilla until creamy and well combined.
2. Incorporate milk: don't worry it it lumps a bit.
3. Sift together flour, salt, baking powder and incorporate to the butter mix with a spatula: don't overmix! Stop until almost combined.
4. Add chocolate chips and mix until combined (don't over mix cookie dough).
5. Evenly spread the cookie dough onto a 20cm-8inch square cake pan lined with plastic wrap.
6. Place in freezer until prepare the brownie batter.
Brownie Batter:
1. In a heat proof bowl, place butter, chopped chocolate and melt in microwave or over bain marie until smooth. Set aside.
2. In a large bowl place eggs, caster sugar, brown sugar and mix with a hand mixer until double/triple in size and become very thick and more pale.
3. Add melted butter mix and mix quickly just until combined (don't over mix).
4. Sift together flour, baking powder, salt, cocoa powder and add to the egg mix using a spatula: fold gently and mix as little as possible, don't over mix.
5. Remove the frozen cookie dough from the pan in freezer, line the 20cm-8inch square cake pan with parchment paper adn slightly grease it.
6. Pour the brownie batter into the prepared pan and spread on top until evenly flat.
7. Place the frozen cookie dough square on top of the brownie batter and add some chocolate chips on top.
8. Bake in preheated fan oven at 170°C-340°F for 30 minutes; cover the top with aluminium fouil after 15 minutes that is baking.
9. Remove from the oven and cool down completely into the cake pan (don't touch it when still warm because it's too soft and you could break it).
10. Cut in 9 squares until completely cooled down and serve it.
You can store it at room temperature for about 3 days wrapped in plastic wrap or in refrigerator for about 1 week. Bring at room temperature or slighlty warm in microwave before serve it.
Do you prefer cakey or fudgy chocolate brownies?
full recipe can be found on IG or my website!
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Amazing Air fryer cookie dough!