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Clean recipe · wellmadebykiley.com

Brown Butter Sweet Potato Oatmeal Brookies

These Brown Butter Sweet Potato Oatmeal Brookies are the ultimate fudgy, rich, and decadent treat! Made with layers of crinkle-top brownies and sweet potato oatmeal cookie dough, both infused with nutty brown butter, these brookies offer a perfect blend of chewy, gooey, and crispy textures in every bite.

Original recipe: wellmadebykiley.com

Yield:
16 servings
Prep:
30 min
Cook:
55 min
Total:
1 hr 25 min
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Brown Butter Sweet Potato Oatmeal Brookies

Ingredients

  1. 1 cup all-purpose flour
  2. 3/4 cup old-fashioned rolled oats
  3. 1 tsp cinnamon
  4. 1/4 tsp baking soda
  5. 1/4 tsp baking powder
  6. 1/4 tsp salt
  7. 1/2 cup (1 stick) salted butter
  8. 6 tbsp brown sugar
  9. 1/4 cup granulated sugar
  10. 1/4 cup sweet potato puree
  11. 1 egg, at room temperature
  12. 1 tsp vanilla extract
  13. 3/4 cup chocolate chips of choice
  14. 1 cup (2 stick) salted butter
  15. 1/2 cup + 2 tbsp unsweetened cocoa powder
  16. 6oz dark chocolate chips
  17. 2 tbsp olive oil
  18. 3 eggs, at room temperature
  19. 3/4 cup brown sugar
  20. 3/4 cup granulated sugar
  21. 1 1/2 tsp vanilla extract
  22. 1/2 cup + 1 tbsp all-purpose flour
  23. 1/2 tsp salt
  24. 3/4 cup chocolate chips of choice

Instructions

  1. Preheat the oven to 350F. Grease and line an 8x8” square baking pan with parchment paper; set aside.
  2. Brown the butter by adding the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly.
  3. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt. Set aside.
  4. In a separate large bowl, add in the browned butter, brown sugar, and granulated sugar. Whisk to combine.
  5. Then add the sweet potato puree, egg, and vanilla, and whisk until well combined and smooth.
  6. Add the dry ingredients into the wet, and fold until just combined.
  7. Add in the chocolate chips and fold again until evenly dispersed.
  8. Cover the dough and place in the fridge to chill while you make the brownie batter.
  9. Add the butter to a saucepan over medium-high heat. Allow to melt, slightly brown and foam up (~5 minutes). Add in the cocoa powder, and quickly stir to combine. Heat for 1 more minute, then remove from the heat. Immediately mix in the chocolate chips and olive oil until smooth. Set aside to cool.
  10. In a large bowl, whisk together the eggs and both sugars. Whisk until the sugar is fully dissolved and the mixture is frothy. Whisk in the vanilla.
  11. Once the chocolate mixture is cooled (it’s fine if it’s still a little warm), stream it into the egg/sugar mixture as you whisk to combine.
  12. Fold in flour and salt. Then, fold in the chocolate chips (make sure the batter isn’t too warm before adding them).
  13. Spread half of the brownie batter into the bottom of the prepared baking pan. Dollop half the cookie dough on top. Repeat with the remaining batters.
  14. Bake at 350F for 55-60 minutes, until golden. If the top starts to brown too much, tent foil on top for the last 10-15 minutes of baking.
  15. Let cool, then slice into 16 squares.