Brown butter brookie cups

Ingredients

• For the cookie layer — 1/2 cup (113g) salted butter melted and cooled
• For the cookie layer — 1/2 cup (110g) light brown sugar
• For the cookie layer — 1/3 cup (67g) granulated sugar
• For the cookie layer — 1 large egg, room temp
• For the cookie layer — 1 tbsp vanilla bean paste
• For the cookie layer — 1 1/4 (150g) cup all purpose flour
• For the cookie layer — 1/2 tsp baking soda
• For the cookie layer — 1 cup (170g) semisweet chocolate chips
• For the brownie layer — 1/2 cup (50g) natural cocoa powder
• For the brownie layer — 1/3 cup (57g) semi sweet chocolate chip, chopped
• For the brownie layer — 3 tbsp (42g) olive oil
• For the brownie layer — 1 cup (227g) unsalted butter, browned
• For the brownie layer — Pinch of salt
• For the brownie layer — 1 tbsp vanilla bean paste
• For the brownie layer — 1/2 cup (110g) light brown sugar
• For the brownie layer — 1 3/4 cup (210g) powdered sugar
• For the brownie layer — 3/4 cup (128g) semi sweet chocolate chips
• For the brownie layer — 3 eggs, room temp
• For the brownie layer — 1/2 cup (60g) all purpose flour

Instructions

1. Preheat oven to 350 F. Line a muffin tin with parchment paper
2. Prepare the cookie layer: Mix flour, baking soda, Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined.
3. Prepare the brownie layer
4. Step 1: Prepare browned butter mixture: Melt butter in a saucepan over medium-low heat.
5. Stir every 10 seconds until foamy (6-8 minutes).
6. Continue until it turns golden brown and smell nutty.
7. Transfer to a heatproof bowl.
8. Add cocoa powder, oil, vanilla, and chopped chocolate. mix until smooth.
9. Step 2 In a separate bowl whisk eggs and light brown sugar for 5-6 minutes until dissolved.
10. Mix for 1-2 minutes until combined.
11. Add cooled browned butter mixture, mix until smooth.
12. Add flour and chocolate chips; mix just well combined.
13. Note: Dissolving sugar in eggs ensures a crackly top.
14. Layer the cookie and brownie batters in the prepared muffin tin. Bake for 25-30 minutes or until the edges are golden and center is a little fudgy. Let cool in the muffin tin for 2-3 hours before serving.