Brown Butter Chocolate Chip Cookie Cake

Brown Butter Chocolate Chip Cookie CakeBrown Butter.

Chocolate Chip.

Cookie Cake.

Brown Butter Chocolate Chip Cookie CakeTake it from someone who has made three of these cakes since Saturday—this stuff is dangerous.

Brown Butter Chocolate Chip Cookie CakeBrown Butter Chocolate Chip Cookie CakeBrown Butter Chocolate Chip Cookie CakeIt’s basically one huge chocolate chip cookie that’s been amped up with brown butter. Oh, and the brown butter is melted rather than chilled and softened, so this is a no-waiting, no-mixer recipe. And there’s tons of deep caramel flavor from dark brown sugar. And chocolate chips.

Brown Butter Chocolate Chip Cookie CakeIt’s dangerous, I tell you.

Brown Butter Chocolate Chip Cookie CakeDid I mention the Chocolate Buttercream? It’s pretty important—I consider it one of the two things that makes this dessert a cake instead of just a gigantic cookie (the other is that it’s baked in a cake pan). This frosting is everything. Seriously. It’s sweet, buttery, and intensely chocolaty, but also almost ethereally light and fluffy. And easy. And difficult to stop eating with a spoon once you’ve finished using it for decoration 😬

Brown Butter Chocolate Chip Cookie CakeSo basically what I’m saying is that you absolutely should make this Brown Butter Chocolate Chip Cookie Cake, but don’t attempt it alone. You’ll need someone to keep you from eating the whole thing.

Luckily for all of us, it’s always more fun to share dessert.Brown Butter Chocolate Chip Cookie Cake

Brown Butter Chocolate Chip Cookie Cake
adapted from Sally’s Baking Addiction
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter
1 cup dark brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract 
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup semisweet chocolate chips

For decoration:
Chocolate Buttercream (recipe below)
rainbow sprinkles

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Whisk dark brown sugar into the brown butter, followed by egg and yolk and vanilla. Stir in flour, cornstarch, baking soda, and salt. Fold in chocolate chips. Transfer dough to prepared pan and spread into one even layer. Bake 20-22 minutes, until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and sprinkles as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract 
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.

Brown Butter Strawberry Shortcakes

Brown Butter Strawberry ShortcakesFather’s Day is coming up! Normally, I would write a sappy post about my dad (he’s a great guy–see here and here), but he’s a little Internet shy. I don’t blame him. So, instead of writing about him and a dessert he would love, I’m going in the opposite direction.

Brown Butter Strawberry ShortcakesMy dad doesn’t care for strawberries, so in order to keep him out of this post, I am bringing you Strawberry Shortcakes. But not just any old strawberry shortcakes–these little guys are made with brown butter. See those gorgeous golden brown biscuits? They’re full of the stuff.

Brown Butter Strawberry ShortcakesSo, how exactly does one make biscuits with brown butter? Well, logically, you start by browning the butter. Place a stick of butter in a saucepan over medium-low heat, and then babysit it. No, helicopter parent it. It will melt and bubble and sputter for a few minutes, and you need to be swirling it frequently. Don’t leave the room, don’t check your work emails, don’t strike up a conversation with your roommate. You need to watch that butter. Just when you think it’s not going to do anything beyond splatter your stovetop, the solids in it will turn brown and give off an incredibly rich, nutty aroma. That’s how you’ll know it’s ready. Immediately pour it into a little bowl–don’t let it sit in the pan or it will burn. Burnt butter is not delicious.

Brown Butter Strawberry ShortcakesOnce that brown butter isn’t searing hot anymore, place it in the fridge. Unlike most recipes calling for brown butter, this recipe will not work if the butter is liquid. For our biscuits to be flaky (instead of brown butter-flavored hockey pucks), it needs to solidify and be very cold. This will take a few hours. I recommend browning the butter the night before you want to use it. That way there’s no waiting the next day.

Brown Butter Strawberry ShortcakesMaking brown butter biscuits is a lot like making Buttermilk Biscuits. Whisk together flour, baking powder, a few tablespoons of brown sugar (these are decidedly sweet), and a touch of salt. Use a pastry blender or your fingertips to cut the cold brown butter into the dry ingredients, before stirring in some cold half-and-half. I don’t recommend using milk in this recipe. When the butter browns, its water content evaporates. Using a liquid with a higher fat content helps restore some of that lost moisture.

Brown Butter Strawberry ShortcakesBrown Butter Strawberry ShortcakesTurn the dough onto a floured surface. Pat it out and give it a few folds to ensure flakiness before cutting it into rounds. Pat your leftovers back together and cut them again–you should get about a dozen biscuits. Place them close together on a lined baking sheet, brush them with more half-and-half and sprinkle coarse sugar over the tops. Bake them for 12-14 minutes, just until puffed and golden.

Brown Butter Strawberry ShortcakesWhile the biscuits are baking, fold together a ton of sliced strawberries and a bit of sugar. Cover the bowl in plastic wrap and let them sit. This is called macerating—it will allow the berries to release a lot of moisture, creating a delicious strawberry syrup. The longer they sit, the more liquid there will be. The strawberries pictured only sat for half an hour, but you can do this up to a day in advance; just let the berries macerate in the fridge.

Brown Butter Strawberry ShortcakesBrown Butter Strawberry ShortcakesWhen your biscuits are cool and your strawberries are to your liking, whip some cream. Slice the biscuits in half and layer them with the strawberries and whipped cream—there are no hard and fast rules about how much of each, at least as far as I’m concerned. Just pile them up how you like them, and then dig in!

Brown Butter Strawberry ShortcakesY’all, these Brown Butter Strawberry Shortcakes are in. sane. INSANE. Beyond the absolute perfection that is the combination of strawberries and whipped cream, there are the incredible brown butter biscuits. They are lightly sweet, but rich from the brown sugar and the nutty brown butter. Layered with the berries and cream—well, they’re about as wonderful as strawberry shortcake gets. Even my dad might like ‘em.Brown Butter Strawberry Shortcakes

Brown Butter Strawberry Shortcakes
makes 12 servings

Brown Butter:
1/2 cup (1 stick) unsalted butter

Brown Butter Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
1/2 cup brown butter, solid, very cold
2/3-3/4 cup half-and-half, very cold, plus more for brushing
1 tablespoon coarse sugar (like turbinado), for sprinkling

Strawberries:
1 1/2 pounds (24 ounces) fresh strawberries, hulled and quartered (about 4-5 cups)
1/3 cup granulated sugar

Whipped Cream:
1 cup heavy cream
1 teaspoon pure vanilla extract
1-2 tablespoons granulated sugar

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl. Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

Make the biscuits. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

In a large mixing bowl, whisk together flour, baking powder, brown sugar, and salt. Add cold brown butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in 2/3 cup half-and-half. Add more half-and-half by the tablespoon (up to 2 tablespoons), until no unincorporated bits remain.

Turn dough out onto a floured surface. Pat it to 1/2-inch thickness. Fold it in half and give it a quarter turn (more details on this process here). Repeat patting and folding until you have done it 3-4 times total. Use a 2 1/2-inch round cutter to cut biscuits. Pat scraps back together and cut a few more. Place biscuits close together on the prepared pan. Brush them with more half-and-half and sprinkle with coarse sugar. Bake 12-14 minutes, until puffed and golden. Let biscuits cool in the pan on a rack until they reach room temperature.

While the biscuits are baking, fold strawberries and sugar together in a medium mixing bowl. Cover the bowl with plastic wrap and let sit at room temperature for up to an hour. This may also be done a day in advance—just let the strawberries macerate in the refrigerator.

When the biscuits are cool and the strawberries are ready, whip the cream. In a large mixing bowl, combine heavy cream, vanilla, and sugar. Use an electric mixer on medium-high speed to whip cream until soft peaks form.

Assemble shortcakes. Slice biscuits in half. Lay the bottom half of a biscuit on a plate. Top with strawberries and whipped cream. Place the top half of the biscuit over the top. Spoon on more strawberries and whipped cream. Repeat with remaining biscuits. Serve immediately.

Brown Butter Blondie Ice Cream Sandwiches

  I spent all day trying to come up with a fun way to introduce today’s recipe, but it doesn’t need any fanfare. I mean, how could I possibly go on and on about what I’ve been doing this week when we have Brown Butter Blondie Ice Cream Sandwiches to discuss?!

That’s right. Brown Butter. Blondie. Ice Cream. Sandwiches. 

Y’all. These are so good. I mean, how couldn’t they be? Ice cream sandwiched between two chocolate chip brown butter blondies? Sign me up!

This recipe is made with the same base I used for the Chocolate Chip-Pecan Brown Butter Blondies I made earlier this summer. I left out the pecans here, but that’s the only adjustment I made. I might also suggest using mini chocolate chips instead of the standard size, only because big chunks of frozen chocolate are a little hard to bite through. Not that I had any problem putting away two of these yesterday afternoon.

Anyway…for the ice cream sandwiches, you’ll need to make two batches of those chocolaty, brown-buttery blondies. Once they’re baked, stash them in the freezer for a half hour or so, until they’re a little cooler than room temperature. 

  Once your blondies are cool, scoop ice cream onto one batch and then use a spatula to smooth it into an even layer. Top the ice cream layer with the other batch of blondies, pressing down slightly to make sure everything is adhered together. Freeze the assembled ice cream sandwiches for at least two hours before slicing and serving.

These Brown Butter Blondie Ice Cream Sandwiches are my new favorite summer treat! The blondies are a little crunchy from being frozen, but still retain their signature chew. And the ice cream…I mean, hello. Ice cream and caramelly, chocolate chip-studded blondies are a match made in heaven. Sure, they’re a little messy to eat, but what good ice cream sandwich isn’t?! 

 Brown Butter Blondie Ice Cream Sandwiches
makes 16-25 ice cream sandwiches

1 cup unsalted butter
2 cups light or dark brown sugar, packed
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon Kosher or sea salt
2 cups semisweet chocolate chips (or 1 2/3 cups mini chocolate chips)
2-3 cups (1-1 1/2 pints) ice cream of choice

Preheat the oven to 350F. Grease two 9-inch square baking dishes with butter. Line with parchment, leaving a little overhang for removal, and butter again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Add brown sugar to the brown butter and stir to combine (it will be thick and look like wet sand). Whisk in egg and vanilla. Use a silicone spatula to stir in flour and salt, scraping down the bowl as needed. Fold in chocolate chips.

Divide batter evenly among prepared pans and bake for 20-22 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack for 10 minutes before placing them in the freezer for 30 minutes, until cool. Thaw ice cream just so that its scoopable.

Remove one pan from the freezer. Leaving the blondies in the parchment-lined pan, drop ice cream in scoops over the top, and then use a spatula to smooth it into one even layer. Remove the other pan from the freezer. Use the parchment to lift the un-topped blondies from the pan. Remove parchment. Place Blondies over the ice cream layer. Press down slightly to make sure everything is adhered. Cover the pan in foil and freeze at least two hours.

When everything is frozen, remove pan from freezer. Remove foil, and use parchment to lift ice cream-filled blondies onto a cutting board. Use a sharp chef’s knife to remove any ice cream that may have squished out the sides. Slice into 16-25 sandwiches. Place ice cream sandwiches in an airtight container, using wax paper between layers to prevent sticking.

Ice cream sandwiches will keep in the freezer for up to three months.

Chocolate Chip-Pecan Brown Butter Blondies

 Father’s Day is this Sunday, and I’ve been thinking all day about what I would say about my dad. I mean, I’ve already said a lot–I wrote about him in my first blog post. But he’s such a great guy, I had to give him another. 

My dad is the kind of guy who taught his three daughters how to play golf, throw a baseball, and shoot hoops. But he also did the Father-Kid number at my dance recitals for seven years straight (and once in tights).

He works really hard and is always trying to better himself–intellectually, physically, in his chosen field, in relationships, you name it. His tagline is “Always go forward.” And he means it. Thank goodness that’s the line he uses most frequently–I don’t know how I would have worked “See that? *points to glass* That’s glass,” into this post. 

While my dad has had some success in his life, he is also one of the humblest people I’ve ever met. You can congratulate him on something he’s achieved and, after he thanks you, he’ll immediately turn the conversation to you and what you are achieving. This is something I try to emulate in every interaction I have.

I could go on and on about him, but let me just say this: my dad is a kind, sweet, compassionate, generous person. He has ambition coming out his ears. He loves my mom, his daughters, his friends, and his dog fiercely. If I become half the person he is, I will consider myself the luckiest girl on earth. 

My dad loves chocolate, especially brownies, and he always tops them with pecans that get super toasty while they bake. I’ve already made a pecan-topped brownie recipe on here though, so today, we’re going with blondies. But not just any blondies: Chocolate Chip-Pecan Brown Butter Blondies. They’re super chewy, filled with melty chocolate, and extra nutty from the toasted pecans and brown butter. 

I know my dad would love these and they’re so simple, he might even try to make them. The recipe only has eight ingredients and doesn’t require a mixer. It can be made start-to-finish in about forty minutes! The hardest part is browning the butter, and that takes almost no effort at all. You could make these blondies with regular melted butter and they would be great, but by taking the time to brown it, you add tons of rich, nutty flavor to the finished product. 

Browning butter is mostly letting butter melt over a burner and then letting it continue to cook until it turns a lovely shade of amber. The only real tip I have is not to take your eyes off the pan. Do not step away from the pan, even for a second. Butter can go from brown to burnt in the blink of an eye, and there are few things I hate more than wasting good ingredients.

To brown butter, start by melting a stick of butter in a light-colored saucepan over medium heat. Make sure to use a silver or white pan so you can clearly see the butter browning. Once the butter melts, it will start to bubble and crackle. Don’t be alarmed–this is just the water content evaporating. Once the crackling stops, swirl the pan occasionally for 4-7 minutes. You’ll see the milk solids in the butter gradually start to brown. You’ll know your brown butter is ready when you smell the most amazing, deeply nutty, buttery aroma coming from the pan. At this point, turn off the heat and pour the brown butter into a large mixing bowl. That’s it!

Mix your brown butter with brown sugar, an egg, some vanilla, flour, and salt. Fold in some toasted pecans and chocolate chips before spreading the batter into a pan and baking it for 20 minutes. Let the blondies cool to room temperature before slicing and serving. 

If I were going to be anywhere near the great state of Texas this weekend, I’d make these Chocolate Chip-Pecan Brown Butter Blondies and serve them warm with ice cream, just how my dad likes his brownies. They’re fantastic at room temperature too, and perfect for packing into a box to deliver to all the great dads in your life.

Happy Father’s Day, Daddio! 

 Chocolate Chip-Pecan Brown Butter Blondies
makes one 8×8″ pan, about 9-16 blondies

1/2 cup pecans, chopped
1/2 cup unsalted butter
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup semisweet chocolate chips

Preheat the oven to 350F. Grease an 8-inch square baking dish with butter, and dust with flour. Set aside.

Toast the pecans. Place pecans on a dry baking sheet. Place in the oven for 4-5 minutes, until fragrant. Let cool completely.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 4-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Add brown sugar to the brown butter and stir to combine (it will be thick and look like wet sand). Whisk in egg and vanilla. Use a silicone spatula to stir in flour and salt, scraping down the bowl as needed. Stir in chocolate chips and toasted pecans.

Spread batter into prepared pan and bake for 20-22 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan to release them (they should be sturdy enough to lift out of the pan in one piece). Slice and serve.

Blondies will keep in an airtight container at room temperature for up to a week.