Why You’ll Love Brown Butter Brookies Recipe

Brown Butter Brookies combine two beloved desserts—brownies and cookies—into one irresistible treat. The rich, nutty flavor of brown butter elevates both the chewy brownie base and the soft cookie topping, creating a perfect harmony of textures and tastes. This easy-to-make dessert is ideal for those who want the best of both worlds in a single bite, whether for a party, snack, or special occasion.

Ingredients

1 cup unsalted butter
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup packed light brown sugar (for cookie layer)
1/4 cup granulated sugar (for cookie layer)
1 large egg (for cookie layer)
1 teaspoon vanilla extract (for cookie layer)
3/4 cup all-purpose flour (for cookie layer)
1/4 teaspoon baking soda (for cookie layer)
1/4 teaspoon salt (for cookie layer)
1 cup chocolate chips (for cookie layer)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
Brown the butter in a medium saucepan over medium heat, stirring frequently until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
In a large bowl, whisk the browned butter with granulated sugar and brown sugar until combined.
Add eggs and vanilla extract, mixing well.
In a separate bowl, whisk together 1 cup flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to the wet ingredients, stirring until just combined. Fold in 1 cup chocolate chips.
Spread brownie batter evenly into the prepared pan.
In another bowl, combine brown sugar and granulated sugar for the cookie layer. Add the egg and vanilla extract, mixing well.
Whisk together 3/4 cup flour, baking soda, and salt, then stir into the wet cookie mixture until combined. Fold in 1 cup chocolate chips.
Drop spoonfuls of the cookie dough evenly over the brownie batter and gently spread to cover.
Bake for 30-35 minutes, until the top is golden and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
Cool completely in the pan before lifting out with the parchment paper. Cut into squares and serve.

Servings and Timing

Servings: 16 squares
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Total Time: Approximately 1 hour

Variations

Nutty Addition: Add chopped walnuts or pecans to either layer for crunch.
Salted Caramel: Drizzle salted caramel sauce on top before serving.
White Chocolate: Swap the semi-sweet chocolate chips for white chocolate chips.
Espresso: Add a teaspoon of instant espresso powder to the brownie batter for a mocha flavor.
Peanut Butter: Swirl peanut butter into the brownie layer before baking.

Storage/Reheating

Store brookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds for a soft, gooey texture.

FAQs

Can I make these brookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

Can I use regular butter instead of browned butter?

While regular butter works, browning the butter adds a deeper, nuttier flavor that enhances the brookies.

Can I freeze brookies?

Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Do I have to use semi-sweet chocolate chips?

No, you can use milk chocolate, dark chocolate, or any favorite chocolate chips.

Can I make the cookie layer first and then add the brownie layer?

It’s best to add the brownie layer first for even baking, but you can experiment.

What pan size should I use?

A 9×13 inch pan is ideal to ensure proper thickness and even baking.

Can I make mini brookies?

Yes, bake in mini muffin tins but reduce bake time to about 15-20 minutes.

How do I prevent the cookie dough from sinking?

Gently spread the cookie dough over the brownie batter without pressing down too much.

Can I use a hand mixer for the batter?

Yes, a hand mixer or stand mixer works well for combining ingredients.

Are brookies better warm or cold?

Brookies are delicious both ways, but warming them enhances the gooey texture.

Conclusion

Brown Butter Brookies are a decadent and delicious treat that perfectly marry the rich, fudgy goodness of brownies with the soft, chewy satisfaction of cookies. With the added depth of browned butter, this recipe is sure to become a favorite for dessert lovers looking to enjoy two classics in one. Easy to make and utterly irresistible, these brookies are perfect for any occasion.

Brown Butter Brookies

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Indulge in these decadent Brown Butter Brookies, combining rich, fudgy brownies with chewy, brown butter chocolate chip cookies. A perfect dessert for chocolate lovers, offering the best of both worlds in every bite.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 16 squares
Category: Bars & Brownies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Brown the Butter:
Melt the butter in a medium saucepan over medium heat. Stir occasionally until it foams and browns, giving off a nutty aroma. Remove from heat and pour into a heat-safe bowl. Let cool to room temperature, then refrigerate for about 60 minutes until firm.
Prepare the Cookie Dough:
Beat the cooled browned butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to butter mixture, mixing until just combined. Fold in chocolate chips.
Prepare the Brownie Batter:
Melt bittersweet chocolate and butter together over low heat until smooth. Remove from heat, then whisk in egg, egg yolk, sugars, and vanilla until smooth. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually fold into chocolate mixture until combined.
Assemble the Brookies:
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper. Spread brownie batter evenly in pan. Dollop cookie dough over brownie layer and gently spread to cover.
Bake:
Bake for about 25 minutes or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
Cool and Serve:
Let cool completely on a wire rack. For cleaner slices, refrigerate 30 minutes before cutting into squares.

Notes

Ensure browned butter is fully cooled before mixing to keep dough texture perfect.
Use high-quality cocoa powder and chocolate for deeper chocolate flavor.
Store brookies in an airtight container at room temperature for up to 4 days.