There’s something magical about the warm, rich aroma of browning butter filling your kitchen. This delectable recipe for Brown Butter Brookies combines the chewy goodness of chocolate chip cookies with the fudgy richness of brownies, and can be ready in just under an hour. The secret is browning the butter, which adds a nutty depth of flavor that makes these dessert bars truly unforgettable.
Perfect for gatherings, potlucks, or simply when you need a sweet treat, these brookies are sure to impress. Plus, you can store leftovers for several days, making them an easy snack to grab on the go.
Why You’ll Love This Recipe
- The combination of cookie and brownie creates a delightful texture contrast.
- Browning the butter enhances the overall flavor profile beautifully.
- A generous amount of chocolate chips ensures every bite is indulgent.
- Simple, straightforward steps make it accessible for bakers of all levels.
What You’ll Need
Here’s what you’ll need to make these delicious brookies.
For the Chocolate Chip Cookie Dough
- 14.5 tbsp salted butter, softened (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
For the Brownie Batter
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped (or use chocolate chips)
- 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 for garnish
Note: Using unsalted butter will work, but adjust salt accordingly.
Substitutions & Swaps
- Light brown sugar for dark brown sugar
- Vegetable oil can be replaced with melted coconut oil
- Semi-sweet chocolate chips can be swapped with milk chocolate
- Use almond flour for a gluten-free option (adjust quantity)
How to Make It
Get ready to create a delightful dessert!
Melt Butter
Melt the butter in a large mixing bowl. Whisk in the sugars until combined, then add the eggs and vanilla, whisking until smooth—about 30-45 seconds.
Stir in Dry Ingredients
Stir in the flour, baking soda, baking powder, and salt, followed by the chocolate chips or chunks last.
Prepare Cookie Dough
Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan and set the other half aside.
Brown Butter
Add the cubed butter to a medium saucepan over medium heat. Melt the butter and stir occasionally. Once melted, turn to medium-low, cooking until bubbly and deep golden—about 3-6 minutes.
Make Brownie Batter
Once browned, stir in the chopped semi-sweet chocolate until melted. Whisk in the vegetable oil and cocoa powder. Allow to cool slightly. Meanwhile, in a large mixing bowl, whisk the eggs, egg yolk, and granulated sugar for 1-2 minutes until smooth.
Combine Ingredients
Whisk in the powdered sugar, vanilla, and salt until incorporated. Ensure the chocolate mixture isn’t too hot, then whisk it into the egg and sugar mixture. Finally, fold in the flour and optional espresso powder, then the chocolate chips.
Assemble Layers
Spread slightly more than half of the brownie batter in the bottom of the lined pan. Lay the cookie dough on top and spread the remaining brownie batter over it. Form thick discs with the remaining cookie dough and place them on top of the batter, pressing extra chocolate chips in if desired.
Bake
Bake for 38 to 44 minutes until golden. The brownies should have a shiny top, and a toothpick inserted will come out with moist crumbs—not wet batter.
Serve & Cool
Allow bars to cool in the pan on a wire rack for about 1-2 hours before slicing. Optionally, sprinkle with flaky sea salt before enjoying.
How to Store It
Fridge: Store in an airtight container for 3-4 days.
Freezer: Yes, freeze for up to 3 months for best quality.
Reheat: Microwave slices for about 15-20 seconds.
Tips for Best Results
- Make sure your butter is adequately browned for maximum flavor.
- Use room temperature ingredients for better emulsification.
- Press extra chocolate chips into the tops for added decadence.
- Follow baking times closely to avoid overbaking and maintain gooey texture.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with a hot cup of coffee or espresso.
- Great for potlucks or dessert bars at gatherings.
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