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Brown Butter Brookies Recipe

Brown Butter Brookies Recipe
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4.8 from 93 reviews

Brown Butter Brookies are the ultimate dessert mash-up, blending fudgy, rich brownies made with browned butter and chewy chocolate chip cookies. Layered together to ensure even baking, these bars offer gooey centers, crisp edges, and delectable pockets of melty chocolate in every bite. The use of brown butter adds a deep, nutty aroma, elevating this American classic to an irresistible level. Sprinkle with flaky sea salt for bakery-style flair, and enjoy the best of brownies and cookies—together in one indulgent treat.

Ingredients

For the Chocolate Chip Cookies:

  • 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 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 1/2 cups chocolate chips

For the Brownies:

  • 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 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

For Topping:

  • Flaky sea salt (optional)

Instructions

  1. Prep the Pan: Preheat your oven to 350℉ (177℃). Spray a 9×13-inch metal baking pan with nonstick spray and line it with parchment paper, allowing some overhang for easy removal and slicing later.
  2. Make the Cookie Dough: Melt the butter for the cookie layer in a large bowl. Whisk in both sugars until smooth. Add the eggs and vanilla, whisking for 30-45 seconds until well combined. Stir in the flour, baking soda, baking powder, and salt, then fold in the chocolate chips. Divide the dough in half (about 640 grams each). Press half the dough into the prepared pan, then lift it out with the parchment and replace with a new piece of parchment for layering later. Set both portions aside.
  3. Brown the Butter for Brownies: Place cubed butter in a medium saucepan over medium heat. Melt, then reduce to medium-low and cook, stirring frequently, until the butter becomes golden brown and smells nutty (about 3-6 minutes after melting).
  4. Make the Brownie Batter: Off the heat, stir the chopped chocolate into the browned butter until melted. Whisk in the vegetable oil and cocoa powder. Let cool slightly. In a large mixing bowl, whisk eggs, egg yolk, and granulated sugar for 1-2 minutes, until smooth and dissolved. Whisk in powdered sugar, vanilla, and salt. Once the chocolate-butter mixture is warm but not hot, whisk it into the eggs and sugar. Fold in the flour, espresso powder (if using), and then the chocolate chips.
  5. Assemble the Brookies: Spread a little more than half the brownie batter in the bottom of your lined pan. Lay the sheet of cookie dough on top, removing the old parchment. Spread the rest of the brownie batter over, then place large discs of the remaining cookie dough on top. Press extra chocolate chips into bare spots if desired.
  6. Bake: Bake for 38 to 44 minutes, until cookie section is golden and brownie top is shiny. A toothpick inserted into the brownie part should come out with moist crumbs but no wet batter. Do not overbake.
  7. Cool and Serve: Let the bars cool in the pan on a wire rack for 1-2 hours before slicing. Finish with flaky sea salt if desired. Store leftovers in an airtight container at room temperature up to 3-4 days, reheating in the microwave for best texture.

Notes

  • Browning the Butter: Browning butter adds deep flavor, but if short on time, use 140g melted butter instead of 170g (skip the browning step).
  • Cocoa Powder: Because this recipe uses no chemical leaveners in the brownies, you can use any kind of cocoa powder: natural, Dutch process, or black cocoa for a unique Oreo-like taste.
  • Parchment Paper: Lining the pan with parchment allows for easy removal and neat slicing.
  • Don’t Overbake: The key to fudgy brookies is baking just until the brownie layer is set with moist crumbs on a tester.
  • Customization: For extra texture, fold chopped nuts or mix-ins into the doughs.

Find it online: https://marthatasty.com/brown-butter-brookies-recipe/