Brown Butter Cookie Cake with Brown Butter Buttercream

Ingredients:

For the Brown Butter:

• 339 g (1 ½ c.) unsalted butter

For the Brown Butter Cookie Cake:

• 220 g (1 ¾ c. + 1 tbsp.) all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¾ tsp. salt
• 180 g (¾ c.) brown butter
• 65 g (¼ c. + 1 tbsp.) granulated sugar
• 160 g (¾ c.) light brown sugar
• 1 whole egg + 1 egg yolk (room temperature)
• 2 tbsp. milk
• 1 tsp. vanilla extract
• 210 g (1 ¼ c.) semi-sweet chocolate chips

For the Brown Butter Buttercream:

• 90 g (¼ c. + 3 tbsp.) solidified brown butter
• ⅛ tsp. salt
• 150 g (1 ¼ c.) powdered sugar
• 2 tbsp. heavy cream

Instructions:

Brown Butter:

1. In a saucepan over medium heat, melt and brown the butter. Stir occasionally until it turns amber with brown specks. Remove immediately from heat once specks appear.
2. Measure out about 270g (1 c. + 3 tbsp.) of butter. If a bit less, that’s fine. Chill in the fridge for 10 minutes.

Brown Butter Cookie Cake:

1. Preheat oven to 350°F / 175°C. Butter and sugar a 9″ cake pan.
2. Once butter is slightly warm, pour 180g (~3/4 c.) into a mixing bowl. Keep leftover butter in the fridge to solidify, then set at room temp.
3. Whisk sugars into the 180g butter. Then, blend in the egg, yolk, milk, and vanilla until smooth.
4. Mix in the flour, baking powder, baking soda, and salt. Once a few flour streaks remain, fold in the chocolate chips.
5. Press dough into the 9″ pan. Sprinkle with more chocolate chips, if preferred. Bake for 25-30 minutes, or until edges turn golden brown.

Brown Butter Buttercream:

1. Whip the solidified brown butter and salt using a mixer for about a minute.
2. Gradually mix in the powdered sugar. Once incorporated, blend in the heavy cream. Beat for 2 more minutes.
3. Once the cake cools, frost using the buttercream. Serve and relish the taste!