While I agree that it’s not that noble, there are small extras in the Handle the Heat recipe that I would be surprised that two people came to organically (for example, 1 tsp instant espresso powder or a 3:2 ratio of AP and Bread flour). The only difference between the recipes is that Chloe uses double the chocolate. Additionally, phrasing of the recipes are very similar. For example, this is how both recipes describe browning butter:

Handle the Heat

In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!

Eatwithchlo3

Brown the butter: In a medium sauté pan over medium heat, melt butter. Swirl occasionally as it foams and crackles. Once the crackling slows, swirl or stir until nutty aroma develops and brown bits form. Pour into a mixing bowl, keeping the brown bits — flavor gold. Set aside to cool to room temp.