Brown Butter Maple Walnut Pizookie
Soft, warm, and perfectly doughy in the middle, this Brown Butter Maple Walnut Pizookie is loaded with toasted walnuts and melty pockets of chocolate!
Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup salted butter
- 1 ½ cups brown sugar
- ⅓ cup granulated sugar
- ⅓ cup maple syrup
- 3 tablespoons Greek yogurt or sour cream
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 cup chopped toasted walnuts
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF and grease a 10-inch cast iron skillet with nonstick cooking spray or butter.
- Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, remove from the heat and immediately stir in both sugars. Add the maple syrup, Greek yogurt, eggs, and vanilla, whisking vigorously until batter is smooth and silky. Switch to a wooden spoon and stir in the dry ingredients; batter will be thick. Fold in the walnuts and chocolate chips*.
- Press dough evenly into the skillet, and bake in the oven for 35-40 minutes, or until the edges are lightly browned and the center is set. To avoid, over-browning, I recommend tenting a piece of aluminum foil over the pizookie after it's been in the oven for 20 minutes.
- Allow to cool for at least 45 minutes. Slice and serve with a scoop of ice cream, if desired.
Notes
*I usually save a few tablespoons of chocolate chips for the very end. Once the pizookie is finished baking and out of the oven, I immediately press the chocolate chips into the pizookie.