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Brownies with Edible Brown Butter Cookie Dough Recipe
If you love brownies and cookie dough, you're in for a treat! These ultra-fudgy brownies packed with chunks of brown butter edible cookie dough are everything you’ve been dreaming of. They have a rich, gooey texture and an irresistible flavor combo. Made with a mix of white and brown sugar, pure vanilla extract, and semisweet chocolate chunks, these brownies are so good you'll want to make them all the time!
Equipment
- 1 Saucepan
- 2 medium bowls
- 1 Baking sheet
- 1 Cookie scoop
- 1 Measuring Cups and Spoons
- 1 8×8-inch square baking pan (deep, not shallow)
- 1 medium-large bowl
- 1 Spatula
- Parchment paper
Ingredients
Brown Butter Edible Cookie Dough:
- 1/2 cup + 1 tablespoon brown butter (start with about 3/4 cup of butter to brown)
- 2/3 cup superfine sugar (AKA Baker's Sugar or Caster Sugar)
- 1/8 teaspoon salt
- 2 tablespoons warm milk (you may need 3 tablespoons total depending on consistency)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet mini chocolate chips optional
Ultra-Fudgy Brownies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 3/4 cup dark brown sugar
- 1/3 cup butter (melted)
- 2/3 cup olive oil
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1/2 cup chopped semi-sweet chocolate (4 ounces)
Instructions
Brown Butter Edible Cookie Dough:
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread 1 cup all-purpose flour evenly on a baking sheet and bake for about 10 minutes. This process helps eliminate potential bacteria. Let the flour cool completely before using.
- Prepare the Brown Butter: Start by melting 3/4 cup of unsalted butter in a saucepan over medium heat. Continue to cook, stirring frequently, until the butter foams and begins to turn a rich, golden brown, with a nutty aroma. Look for small brown specks forming on the bottom of the pan. Once browned, remove from heat and allow to cool slightly. Measure out 1/2 cup + 1 tablespoon brown butter for the recipe.
- Combine: In a medium-sized bowl, add1/2 cup + 1 tablespoon brown butter, 2/3 cup superfine sugar, 1/8 teaspoon salt, 1 1/2 teaspoons pure vanilla extract and 2 tablespoons warm milk. You may need a third tablespoon of warm milk, depending on the cookie dough consistency. Stir until smooth and well incorporated.
- Add the Flour: Gradually add the heat-treated flour to the wet mixture, stirring until the dough comes together. Be careful not to overmix.
- Add Chocolate Chips: Fold in 1 cup semisweet mini chocolate chips optional until evenly distributed.
- Roll into edible cookie dough balls: Scoop 2 tablespoons of cookie dough and roll them into a ball. Repeat until all of the dough has been formed into balls. Chill in the refrigerator until completely cold. This is important, as it helps us maintain the cookie dough texture even while the brownies bake.
Ultra Fudgy Brownies:
- Preheat Oven: Turn your oven down from 350°F used to heat treat the flour for the cookie dough to 325°F. Prepare an 8×8-inch baking pan by greasing it and lining it with parchment paper. Roughly chop 4 oz of a semi sweet chocolate bar, set aside.
- Mix Dry Ingredients: In a medium-large bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder and 1/4 teaspoon salt for about a minute. This helps to break up clumps while mixing the ingredients together. Set aside.
- Mix Wet Ingredients: In a separate, medium-sized bowl, mix together 1 cup white sugar, 3/4 cup dark brown sugar, 1/3 cup butter2/3 cup olive oil and 2 teaspoons pure vanilla extract until combined. Add 2 eggs and whisk together until combined. Be careful not to overmix.
- Combine: Add the dry ingredients to the wet ingredients and stir until well combined.
- Add the Chocolate chunks: Fold in the chopped semisweet chocolate until evenly distributed.
Assemble and Bake:
- Assemble: Pour the brownie batter into the prepared 8×8-inch square baking pan. Add 9 of the edible cookie dough balls by pressing them into to the brownie batter. I like to space them out so there are three balls in each row, with a total of three rows. Providing space is helpful so the brownie batter can bake in between the edible brown butter cookie dough balls.
- Bake: Place the pan in the preheated oven, for a fudgy texture bake for about 40 minutes. The brownies should be set around the edges but still fudgy in the center. A toothpick inserted near the edges should come out mostly clean. If you like more cake like brownies add 5-10 minutes of bake time.
- Cool and Serve: Allow the brownies to cool to room temperature to set. Add the remaining cookie dough on top of the baked brownies for a fun topping and added texture.
Notes
While it’s lovely to make these fully from scratch, if you’re short on time you can also add the edible brown butter cookie dough balls into box-mix brownie batter.
If you take the brownies out while they are still on the fudgier side, you will maintain the doughy texture of the edible cookie dough. But if you don’t love your brownies fudgy, you can experiment with a longer baking timeframe.
Enjoy!
