Brown Butter Brookies

Steps:

1. <ol>
2. <li>Make the chocolate chip cookie dough first.<span class="Apple-converted-space">&nbsp; </span>Brown the butter by melting &amp; stirring it in a medium sauce pan over medium high heat until butter begins to foam &amp; bubble, with a nice nutty scent.<span class="Apple-converted-space">&nbsp; </span>You will see the butter starts to turn an amber color.<span class="Apple-converted-space">&nbsp; </span>Remove from heat, place in a heat safe bowl, &amp; chill in freezer for 30 minutes.</li>
3. <li>Once browned butter has chilled, in a large mixing bowl, mix the browned butter with electric mixer until combined.</li>
4. <li>Add the egg, egg yolk, &amp; vanilla to the butter sugar mixture, mix again until combined.</li>
5. <li>To the same bowl, add the gluten free all purpose flour, baking soda, &amp; salt.<span class="Apple-converted-space">&nbsp; </span>Mix again until JUST combined.</li>
6. <li>Fold in the semi sweet chocolate chips to the batter &amp; chill the cookie dough in the freezer for another 30 minutes.</li>
7. <li>Towards the end of the 30 minute mark on your cookies, preheat oven to 320F.</li>
8. <li>In a small soup pot that can fit a heat-safe bowl sitting over it (on top of the soup pot), bring 4-5 cups of water to a boil on high. <span class="Apple-converted-space">&nbsp;</span></li>
9. <li>To the bowl sitting on top of the soup pot, add the dark chocolate &amp; cubed unsalted butter.</li>
10. <li>Stir frequently until everything beings to melt, then turn the heat down to medium.<span class="Apple-converted-space">&nbsp; </span>Continue stirring frequently so chocolate does not begin to stick or burn to the bowl.</li>
11. <li>Towards the end when everything has almost fully melted, turn the heat down to low OR off, and continue stirring until all butter &amp; chocolate has fully melted &amp; become a smooth, glossy, runny texture that is fully combined.<span class="Apple-converted-space">&nbsp; </span>Remove bowl from heat, &amp; set aside.</li>
12. <li>In a separate large bowl, using a spatula, mix the 2 eggs, light brown sugar, &amp; vanilla until fully combined.<span class="Apple-converted-space">&nbsp; </span>(Do not use electric mixer OR overmix).</li>
13. <li>Add the melted butter chocolate mixture to the egg sugar mixing bowl, &amp; mix again using your spatula, until combined.</li>
14. <li>Next, add the gluten free all purpose flour, dark cocoa powder, &amp; baking powder to the chocolate batter bowl, &amp; using the spatula again- slowly, gently, fold the dry ingredients into the wet.<span class="Apple-converted-space">&nbsp; </span>Do not overmix.<span class="Apple-converted-space">&nbsp; </span>Mix only until the dry &amp; wet ingredients have fully combined.<span class="Apple-converted-space">&nbsp; </span>Mixture should be runny, slightly thick with a few lumps in it.</li>
15. <li>Fill an 8x8 baking pan with parchment paper.<span class="Apple-converted-space">&nbsp; </span>Pour brownie mixture into the pan first. Then take the cookie dough out from the freezer, &amp; scoop out 2 tablespoon sized cookie dough balls, placing them however you want them, in your brownie batter pan.<span class="Apple-converted-space">&nbsp; </span>You should have cookie dough batter left to bake for another night, which can be kept in your freezer, in a ziplock or Tupperware for up to 2 weeks.</li>
16. <li>Bake at 320F for 30-35 minutes.<span class="Apple-converted-space">&nbsp; </span>Check at the 30 minute mark, a toothpick should come out mostly clean with a tiny bit of batter on it for a fudgy brookie texture. <span class="Apple-converted-space">&nbsp;</span></li>
17. </ol>