Video
@lilypcrumbs Replying to @Amy Burdick the brown butter brownie brookie cake is the perfect alternative for people who don’t want birthday cake on their birthday (I don’t relate to those people). Shout out to @Amy Burdick for this 🔥 idea!!!!! #brookie #brookies #cookiecake #howtobake @Tony's Chocolonely US
♬ Hold On, I'm Comin' (From "American Gangster") - Soundtrack Wonder Band
Ingredients
Cookie
- 1/2 cups unsalted butter 113 grams melted and cooled
- 1/2 cup light brown sugar 100 grams
- 1/3 cup granulated sugar 67 grams
- 1 large egg 50 grams room temp
- 1 tbsp vanilla extract 15 grams
- 1 1/4 cups all-purpose flour 158 grams spooned and leveled
- 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
Brown Butter Brownie
- 1 cup unsalted butter 227 grams
- 1 cup semi-sweet chocolate chips 6oz
- 1 cup granulated sugar 200 grams
- 1/2 cup dark brown sugar 100 grams
- 3/4 cup Dutch-process cocoa powder spooned and leveled 60g
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup+2 tablespoons all-purpose flour 75 grams
- 1 tsp kosher salt
Frosting
- 16 Tbsp unsalted butter 226 grams, softened to room temperature
- 3 1/2 cups confectioners sugar 420 grams
- 1/2 cup dutch-process cocoa powder 41g
- 2 oz milk chocolate chips or bar melted and cooled slightly
- 1/4 teaspoon salt
Instructions
Cookies
- Preheat your oven to 350°F and line a springform pan (mine is 10 inches) with parchment paper and grease the sides
- Combine your dry ingredients (flour, baking soda) in a bowl and set aside.
- In a separate medium sized bowl, add your melted butter, white sugar, brown sugar, egg, and vanilla. Mix together with a whisk or nonstick spatula until the mixture slightly changes color and lightens. This should be about 4 minutes of mixing but if you prefer, it will take only 30 seconds with a handmixer.
- Add in the reserved dry ingredients and mix until dough forms. Add in chocolate chips and mix again. Cover with saran wrap and aside while you make the brownie
Brownies
- Place chocolate chips in a heat proof bowl and set aside
- Brown your butter in a saucepan over medium-low heat, stirring frequently until it develops a nutty aroma and golden-brown color (approximately 6-8 minutes). The butter will pop and sizzle, when it goes silent this is a good sign it is done. Remove from heat and immediately pour it over the chocolate chips, wait 2 minutes for the heat of the butter to melt the chocolate and then stir until smooth
- In a large bowl, whisk together the granulated sugar, dark brown sugar, cocoa powder, and salt. Pour in the brown butter-chocolate mixture and whisk until combined
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Finally, add the flour and gently fold until just combined - be careful not to overmix
Assembly
- Pour the brownie batter into the pan. Smooth out the top with an offset spatula. Using your hands, sprinkle the cookie dough on the of the brownie batter- it is fine that it will not cover the top completely!
- Bake for 45-60 minutes. If you notice the top is getting dark, remove the pan from the oven and cover it with tinfoil, return the pan to the oven and continue baking. When it is finished, the edges should appear set and golden and a knife poked into the center will come out with a few crumbs
- Allow to cool entirely before slicing to ensure clean cuts and the perfect texture
Make the Frosting
- In the bowl of a stand-mixer fitted with a paddle attachment (or a large bowl + a handmixer) add butter and confectioner’s sugar
- Mix until light and fluffy, on medium speed about 5 minutes and scrape down the sides of the bowl. Add cocoa powder and mix until completely combined
- Add in the cooled melted chocolate and salt. Mix again until smooth. Make sure to keep the speed low at first to combine then to move it up to medium to help the frosting stay fluffy!
- Using a piping bag with a closed star piping tip (or plastic bag)pipe stars around the border of the COOLED cake. Top with sprinkles and slice!