Why Make This Recipe

If you’ve ever struggled to choose between cookies and brownies, this recipe is your delicious solution! Brown Butter Brookies combine the best of both worlds, delivering soft, chewy chocolate chip cookies layered atop rich and fudgy brownies. The unique flavor of brown butter adds a nutty twist that elevates this treat to a whole new level. Whether it’s for a special occasion or just to treat yourself, these brookies are sure to impress family and friends. Plus, they are fairly easy to make. You can whip them up quickly and enjoy a dessert that looks and tastes gourmet without requiring professional skills.

How to Make Brown Butter Brookies

Creating Brown Butter Brookies involves two main steps: preparing the chocolate chip cookie dough and making the brownie batter. The combination of these two elements creates a treat that’s both visually appealing and incredibly flavorful.

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: Start by preheating your oven to 350℉ (175℃). Grab a 9×13 metal pan, spray it with nonstick spray, and line it with parchment paper. This will help with easy removal and slicing later.
Make the Chocolate Chip Cookie Dough: In a large mixing bowl, melt 14.5 tablespoons of salted butter. Once melted, whisk in the dark brown sugar and granulated sugar until combined. Add in the 2 large eggs and 1 and 1/2 teaspoons of vanilla extract, whisking until the mixture is smooth and well-combined—about 30-45 seconds. Next, stir in the dry ingredients: 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Finally, fold in the 1 and 1/2 cups of chocolate chips or chunks.
Divide the Dough: Now, divide the dough into two equal halves, each weighing approximately 640 grams. Press one half of the dough evenly into the bottom of the prepared pan. For ease of removal later, lift out the cookie dough layer using the parchment paper and set it aside. Replace it with a new piece of parchment paper for the next step.
Brown the Butter: Take the cubed butter (3/4 cup) and place it in a medium saucepan over medium heat. As the butter melts, make sure to stir it occasionally. After it has melted, turn the heat to medium-low and continue to cook the butter, stirring frequently. You will notice it getting foamy and bubbly. Keep stirring until it turns a deep golden brown color and emits a lovely nutty aroma—this should take about 3-6 minutes once the butter has melted.
Make the Brownie Batter: Once your butter is browned, add the 4 ounces of chopped semi-sweet chocolate to the pan, stirring until completely melted. Next, whisk in 1/4 cup of vegetable oil and 3/4 cup of cocoa powder. Set this rich mixture aside to cool slightly. In another large mixing bowl, combine 3 large eggs, 1 large egg yolk, and 3/4 cup of granulated sugar. Whisk for about 1-2 minutes, ensuring the sugar is fully dissolved. You should not feel any granules of sugar if you check the texture between your fingers.
Add Remaining Ingredients: Now, whisk in the 1 and 1/2 cups of powdered sugar, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Once your chocolate mixture is just warm—not hot—add it to the bowl with the egg and sugar mixture. Carefully fold in 1/2 cup of all-purpose flour and a pinch of espresso powder if you’re using it, followed by the remaining chocolate chips.
Assemble the Brookies: In your lined pan, spread more than half of the brownie batter gently on top of the cookie dough base (eyeballing it is fine). Next, lay the sheet of cookie dough on top. Carefully spread the remaining brownie batter over the cookie dough. With the last half of the cookie dough, create large, thick discs and set them on top of the batter. If desired, press extra chocolate chips into any exposed areas on the cookie dough.
Bake: Place the pan in the oven for 38 to 44 minutes. The cookies will turn golden brown while the brownies will develop a shiny top. Check for doneness with a toothpick inserted into the brownie areas; it should come out with moist crumbs but not wet batter. Be careful not to over-bake!
Serve & Store: After baking, let the brookies cool in the pan on a wire rack for about 1-2 hours before slicing. If you wish, sprinkle some flaky sea salt on top for added flavor. Store any leftovers in an airtight container at room temperature for 3-4 days. Warm leftover slices in the microwave for a delightful treat.

How to Serve Brown Butter Brookies

Brown Butter Brookies are perfect for serving at gatherings, parties, or even as a delightful after-dinner treat. Cut the bars into squares or rectangles for easy serving. If you’re feeling fancy, serve them warm with a scoop of vanilla ice cream on the side. The combination of ice cream with the warm brookies is simply heavenly! Drizzling some chocolate or caramel sauce on top can make it even more indulgent.

For a cozy feel, enjoy these brookies with a cup of coffee or hot chocolate, particularly during cool weather. This combination tends to be a hit with both kids and adults, making it perfect for family events or friendly get-togethers.

How to Store Brown Butter Brookies

Once cooled, store your leftover Brookies in an airtight container. Keeping them at room temperature is best, and they will remain fresh for about 3-4 days. If you find that you have made a giant batch and need them to last longer, consider freezing them. To freeze, slice the brookies and wrap each piece individually in plastic wrap, then place them in a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to indulge, simply remove a slice and let it thaw at room temperature or microwave it for about 10-15 seconds for a warm treat.

Tips to Make Brown Butter Brookies

Use Room Temperature Ingredients: Make sure the butter, eggs, and any dairy used in the recipe are at room temperature. This helps the ingredients to blend more easily and create a smoother texture.
Browning the Butter: Watch the butter carefully while browning it. The process can go from perfect to burnt quickly, so give it your attention. The nutty aroma is a good cue that it’s ready.
Ingredient Quality: Choose high-quality chocolate and ingredients. The better the quality, the tastier your brookies will be.
Don’t Overmix: When combining the dry and wet ingredients, take care not to overmix your batter. This can lead to tough brookies.
Experiment with Mix-ins: Feel free to customize your brookies with nuts, caramel bits, or even swapping out some chocolate chips for white chocolate or butterscotch chips.

Variation

If you’re looking to give your Brown Butter Brookies a different twist, consider the following variations:

Nutty Addition: Add chopped nuts such as walnuts or pecans into the brownie or cookie layers for a delightful crunch.
Flavored Brownies: Mix in a tablespoon of coffee or espresso powder into the brownie batter for a stronger chocolate flavor.
Peanut Butter Swirl: For a rich flavor, add swirls of peanut butter to either the brownie or cookie batter before baking.
Seasonal Add-ins: Feel free to incorporate season-specific flavors such as pumpkin spices for fall or peppermint pieces during the holidays.

FAQs

1. Can I make the brookies ahead of time?
Yes! You can make these brookies ahead of time. They store well for a few days at room temperature, or you can freeze them for up to 3 months.

2. What can I use instead of dark brown sugar?
If you don’t have dark brown sugar, you can substitute with light brown sugar or a mix of granulated sugar with molasses to create a similar flavor.

3. Can I use different types of chocolate?
Absolutely! You can use semi-sweet, dark, milk chocolate, or even white chocolate chips, depending on your preference.

4. How should I slice the brookies?
Once cooled, use a sharp knife to slice the brookies into squares or rectangles. Wiping the knife with a damp cloth between cuts can help make cleaner slices.

With time and practice, you’ll discover your own subtleties to crafting the perfect Brown Butter Brookies. Deliciously rich, they are bound to become a staple in your dessert repertoire!

Brown Butter Brookies

Author: zoubirlahcen
Total Time: 1 hour 4 minutes
Yield: 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful combination of soft, chewy chocolate chip cookies and rich, fudgy brownies elevated by the nutty flavor of brown butter.

Ingredients

Scale

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 (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
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

Instructions

Prep: Start by preheating your oven to 350℉ (175℃). Grab a 9×13 metal pan, spray it with nonstick spray, and line it with parchment paper.
Make the Chocolate Chip Cookie Dough: In a large mixing bowl, melt 14.5 tablespoons of salted butter. Whisk in the dark brown sugar and granulated sugar until combined. Add in the eggs and vanilla extract, whisking until smooth.
Stir in the dry ingredients: flour, baking soda, baking powder, and salt. Fold in the chocolate chips.
Divide the dough into two equal halves. Press one half evenly into the bottom of the prepared pan.
Brown the Butter: In a medium saucepan, place the cubed butter over medium heat. Stir until it melts, then cook until deep golden brown.
Make the Brownie Batter: Add chopped semi-sweet chocolate to the browned butter, stirring until melted. Remove from heat and set aside to cool slightly.
Combine eggs, egg yolk, and granulated sugar in another bowl. Whisk until the sugar dissolves.
Whisk in powdered sugar, vanilla extract, and salt. Add the chocolate mixture when warm, then fold in the flour and espresso powder.
Assemble the Brookies: Spread more than half of the brownie batter over the cookie dough base, then lay the remaining cookie dough on top.
Bake: Place the pan in the oven for 38 to 44 minutes. Check for doneness with a toothpick.
Serve & Store: Let cool for 1-2 hours before slicing. Store leftovers in an airtight container.

Notes

For added flavor, sprinkle flaky sea salt on top before serving.

Prep Time: 20 minutes
Cook Time: 44 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: brookies, brown butter, cookies, brownies, dessert, chocolate