Sourdough Brown Butter Brookies with Chocolate Drizzle
Indulge in these sourdough brown butter brookies, a perfect blend of fudgy brownies and chewy cookies, topped with a chocolate drizzle. Ready in 60 minutes, ideal for dessert lovers!
Ingredients
- ½ cup 113 g salted butter, browned
- ½ cup 110 g brown sugar
- ¼ cup 55 g granulated sugar
- 1 egg room temperature
- ½ cup 145 g sourdough discard
- 1 tbsp 15 g heavy cream, room temperature
- 1 tsp 4 g vanilla extract
- 1 cup + 6 tbsp 170 g all-purpose flour
- ½ tsp 3 g baking soda
- ½ tsp 2 g baking powder
- Pinch of salt
- ¾ cup 150 g chocolate chips
- 1 cup 226 g salted butter
- ½ cup + 2 tbsp 70 g cocoa powder
- 6 oz dark chocolate chips
- 2 tbsp 21 g olive oil
- 2 eggs + 1 egg yolk room temperature
- ¾ cup 170 g brown sugar
- ¾ cup 150 g granulated sugar
- ½ cup 145 g sourdough discard, room temperature
- 2 tsp 8 g vanilla extract
- ½ cup + 1 tbsp 70 g all-purpose flour
- ½ tsp 3 g salt
- ¾ cup 150 g chocolate chips or chocolate chunks
- ½ cup melted chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper. Brown the butter for the cookie layer, then let it cool slightly.
- For the cookie layer, mix browned butter, brown sugar, and granulated sugar. Add egg, sourdough discard, heavy cream, and vanilla, mixing well. Stir in flour, baking soda, baking powder, salt, and chocolate chips. Set aside.
- For the brownie layer, melt butter with cocoa powder and dark chocolate chips, stirring until smooth. Mix in olive oil, eggs, egg yolk, brown sugar, granulated sugar, sourdough discard, and vanilla. Fold in flour, salt, and chocolate chips.
- Spread the brownie layer evenly in the pan, then dollop the cookie dough on top, spreading gently to create a marbled effect. Bake for 30-35 minutes until set but still fudgy.
- Let cool, then drizzle with melted chocolate. Cut into squares and serve.
