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:
- 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.
- 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:
- Preheat oven to 350°F / 175°C. Butter and sugar a 9" cake pan.
- 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.
- Whisk sugars into the 180g butter. Then, blend in the egg, yolk, milk, and vanilla until smooth.
- Mix in the flour, baking powder, baking soda, and salt. Once a few flour streaks remain, fold in the chocolate chips.
- 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:
- Whip the solidified brown butter and salt using a mixer for about a minute.
- Gradually mix in the powdered sugar. Once incorporated, blend in the heavy cream. Beat for 2 more minutes.
- Once the cake cools, frost using the buttercream. Serve and relish the taste!
