Created on October 8th, 2025 at 03:07 pm
Brown Butter Brookies are a delightful treat that blends two popular desserts: cookies and brownies. This recipe combines the rich, nutty flavor of brown butter with the sweetness of chocolate. The result is a soft, gooey, and bite-sized delight that everyone will love.
Why You’ll Love This
This dessert is perfect for those who can’t choose between cookies and brownies. The combination of textures offers a unique experience. Plus, each bite is a burst of flavor with the added chocolate chips. Whether it’s for a family gathering or just a cozy night in, these brookies are sure to impress.
Recipe Time
Prep Time: 20 minutes
Cook Time: 38-44 minutes
Total Time: 1 hour
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- 9×13 metal baking pan
- Parchment paper
- Medium saucepan
How to Make It
Making Brown Butter Brookies is simple and fun. First, you will prepare the chocolate chip cookie dough and brown the butter. While the butter cools, prepare the brownie batter. Finally, layer the two batters and bake until golden.
Ingredients
- 14.5 tbsp salted butter (206 grams)
- 3/4 cup dark brown sugar, packed (163 grams)
- 3/4 cup granulated sugar (156 grams)
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped (chocolate chips work, too)
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 and 1/2 cups powdered sugar (174 grams)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, optional
Directions
Prep: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper (this makes for easy removal and slicing later).
Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth, about 30-45 seconds. Stir in the dry ingredients, then add the chocolate chips. Divide the dough into two equal halves. Press half of the dough into the prepared pan and set the other half aside.
Brown the Butter: In a medium saucepan over medium heat, melt the cubed butter, stirring occasionally. After it melts, lower to medium-low heat. Stir until it turns golden with a nutty aroma (about 3-6 minutes).
Make the Brownie Batter: Stir the chopped chocolate into the browned butter until melted. Then mix in the vegetable oil and cocoa powder; set aside to cool slightly. In a large bowl, whisk the eggs, egg yolk, and granulated sugar until smooth. Then whisk in the powdered sugar, vanilla, and salt. Once the chocolate mixture is warm, stir it in. Fold in flour and espresso powder, followed by the chocolate chips.
Assemble: Spread more than half the brownie batter in the bottom of your pan. Lay the cookie dough on top, removing any extra parchment. Spread the remaining brownie batter over it. Form thick discs with the remaining cookie dough and place on top. Press in extra chocolate chips if desired.
Bake: Bake for 38 to 44 minutes. The top should look shiny and golden. A toothpick in the center should have moist crumbs but not wet batter. Avoid overbaking!
Serve & Store: Let the bars cool in the pan on a wire rack for 1-2 hours before slicing. If desired, sprinkle with flaky sea salt. Store leftovers in an airtight container for 3-4 days at room temperature. Reheat in the microwave for a warm treat.
How to Serve This Recipe
These Brookies are great on their own or with a scoop of vanilla ice cream on top. Cut them into bars for a perfect portion.
How to Store This Recipe
Keep leftover Brookies in an airtight container at room temperature. They will stay fresh for about 3-4 days.
Tips for Success
- Measure your ingredients carefully for the best results.
- For a richer taste, let the browned butter cool slightly before mixing it in.
- Don’t skip the parchment paper; it helps with easy removal and cleanup.
- Watch your baking time closely to avoid overbaking.
Variation
You can add nuts or use different types of chocolate for a unique twist. However, this recipe is already delicious as is.
FAQs
Can I use unsalted butter instead of salted?
Yes, just add a pinch of salt to the dough.
Can I freeze the Brookies?
Yes, you can freeze them for up to 3 months in an airtight container.
What if I don’t have dark brown sugar?
Light brown sugar can be used as a substitute. The flavor will be slightly different but still tasty.
