Brown Butter Chocolate Bites

This recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons, is a showstopper. As Chef Evan Mallett says, “They are the perfect two-bite morsels of party food, somewhere between a s’more and a s’gone.” Chef Mallett serves these bites with chile marshmallows––find the recipe in the Recipes section of our website. Read more about Chef Mallett’s new cookbook on “Close to Home” in our book review section. Makes 48 small bites.


The cookie layer

1 stick (4 ounces) butter
1 cup flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ cup brown sugar
¼ cup sugar
1 egg
½ teaspoon vanilla extract

Preheat oven to 350℉.

Make the brown butter: Heat the butter in a small skillet (preferably stainless steel, so you can see the color of the butter change) over medium heat. The butter will melt and then start to crackle as the water cooks out of it. Continue to cook the butter until it begins to turn golden brown. Pour into a small bowl and set into the freezer to cool. 

In a small bowl, whisk together the flour, salt, baking powder, and baking soda.

Combine all but 2 tablespoons of the cooled brown butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 or 5 minutes. Stop to scrape the bottom and sides of the bowl with a spatula and add the egg and vanilla extract, beating until fully incorporated. Add the dry ingredients and mix just until incorporated. 

Spread the batter into a ¼-inch layer in the bottom of a greased 13- by 9-inch pan and bake on the middle rack of the oven for about 30 minutes, or until just golden and set.

Let cool completely before proceeding to the next step. Turn off oven.

The chocolate layer

12 ounces chocolate
2 tablespoons brown butter, reserved from the cookie layer step
2 tablespoons honey½ teaspoon salt
½ cup whole milk
4 egg yolks
1 cup heavy cream, whipped to soft peaks

Pour 2 inches of water into a 4-quart pot and bring to a simmer. Combine the chocolate, brown butter, honey, and salt in a heatproof medium bowl and set over the pot of water. Melt the chocolate, stirring occasionally with a rubber spatula to incorporate the ingredients. Set aside to cool. 

In another medium bowl, whisk together the milk and egg yolks. Place over the double boiler, stirring often with a rubber spatula until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes. Be careful not to get the mixture too hot or the eggs will curdle. (If this happens, strain the egg mixture through a fine strainer.)

Slowly drizzle the eggs and milk into the chocolate mixture, folding gently but constantly with a spatula until smooth and creamy. Gently fold the whipped cream into the chocolate mixture until it’s fully incorporated. The mixture should be smooth and fluffy.

Spread evenly over the cooled cookie base and chill until set, at least 4 hours. Cut into 48 squares. 

This recipe is adapted from Evan Mallett’s Black Trumpet: A Chef’s Journey Through Eight New England Seasons (Chelsea Green Publishing, 2016) and is reprinted with permission from the publisher.

Check out all the other recipes in The Edible Pioneer Valley Cookie Collection!