why make this recipe

Brown Butter Brookies give you two great treats in one: fudgy brownies and chewy chocolate chip cookies. The brown butter adds a nutty, caramel flavor that lifts both layers. They are fun to make, great for sharing, and work well for parties or a cozy dessert.

introduction

Brookies are a thick bar made of a brownie layer and a cookie layer. This version uses browned butter for deep flavor in the brownies and a classic chocolate chip cookie dough. The result is rich, moist brownies under chewy, golden cookies with lots of chocolate.

how to make Brown Butter Brookies

Prep your pan and oven. Preheat the oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line it with parchment paper for easy removal.
Make the chocolate chip cookie dough. Melt the butter in a large bowl. Whisk in the dark brown sugar and granulated sugar. Add 2 large eggs and 1 1/2 tsp vanilla and whisk until smooth (30–45 seconds). Stir in the dry ingredients and then fold in 1 1/2 cups chocolate chips. Divide the dough into two equal halves (about 640 grams each). Press half into the prepared pan, then lift that piece of parchment out and replace it with a new piece. Set the pressed layer aside. Leave the rest of the dough in the bowl for later.
Brown the butter for the brownie. Put cubed butter (3/4 cup salted butter, cubed) in a medium saucepan on medium heat. Melt and then lower to medium-low. Stir often. The butter will foam and then turn a deep gold and smell nutty. This takes about 3–6 minutes after melting. Remove from heat when it smells caramel-like.
Make the brownie batter. Stir 4 ounces chopped semi-sweet chocolate into the browned butter until melted. Whisk in 1/4 cup vegetable oil and 3/4 cup cocoa powder. Let cool a bit. In a large bowl, whisk 3 large eggs, 1 large egg yolk, and 3/4 cup granulated sugar for 1–2 minutes until smooth and sugar feels dissolved. Add 1 1/2 cups powdered sugar, 2 tsp vanilla, and 1/4 tsp salt and whisk. When the chocolate mix is warm but not hot, whisk it into the egg mixture. Fold in 1/2 cup all-purpose flour and a pinch of espresso powder (optional). Fold in 1 cup semi-sweet chocolate chips.
Assemble the brookies. Spread a little more than half the brownie batter in the bottom of the lined 9×13 pan. Lay the prepared sheet of cookie dough on top and remove the extra parchment. Spread the remaining brownie batter on top of the cookie layer. Make large, thick discs with the remaining cookie dough and place them on top of the brownie layer. Press extra chocolate chips into any bare spots if you like.
Bake. Bake the brookies for 38 to 44 minutes. The cookies should be golden and the brownie top shiny. A toothpick in a brownie part should come out with moist crumbs but no wet batter. Do not overbake.
Cool and finish. Let the bars cool in the pan on a wire rack for 1–2 hours before slicing. Sprinkle flaky sea salt on top if you like.

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 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

how to serve Brown Butter Brookies

Serve warm or at room temperature. Warm slices in the microwave for a few seconds for a gooey center. Top with vanilla ice cream, whipped cream, or a small sprinkle of flaky sea salt. Cut into squares and serve on a plate or wrap as a gift.

how to store Brown Butter Brookies

Store cooled brookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze wrapped slices in a single layer for up to 2 months. Thaw at room temperature or warm briefly before serving.

tips to make Brown Butter Brookies

Brown the butter slowly and watch it closely. It can go from browned to burned fast.
Use room temperature eggs for a smooth batter and even bake.
Do not overbake. Pull when a toothpick has moist crumbs. The center will set as it cools.
Line the pan with parchment and spray under the parchment for easy removal.
Divide the cookie dough evenly so layers bake the same. Use a scale if you want exact halves.

variation (if any)

Add chopped nuts (walnuts or pecans) to the brownie or cookie layer.
Use milk or dark chocolate chips for different sweetness.
Stir in caramel chips or swirl salted caramel into the brownie layer.
Replace some cocoa with melted white chocolate for a different flavor.
Add 1 tsp espresso powder to deepen the chocolate taste.

FAQs

Q: Can I use unsalted butter instead of salted?
A: Yes. Use unsalted butter and add a small pinch of extra salt to the dough if you like.

Q: Can I make the cookie dough or brownie batter ahead?
A: Yes. You can make each part a day ahead and keep them covered in the fridge. Bring to room temp before assembling.

Q: Why did my brownies come out dry?
A: You likely overbaked them. Bake until a toothpick has moist crumbs, not dry crumbs. Also do not skip the vegetable oil and browned butter, which add moisture.

Q: Can I use chocolate chips instead of chopped chocolate for the brownie?
A: Yes. Chocolate chips work fine for melting into the browned butter.

Q: Can I halve the recipe for a smaller pan?
A: Yes, but adjust the bake time and watch closely. Bake until a toothpick comes out with moist crumbs.

Conclusion

If you want a photo guide and step-by-step tips, check the recipe at brown butter brookies (fudgy brownies & chewy cookies!) – Blue Bowl. For another clear recipe version and notes, see Brown Butter Brookies – BAKE WITH ZOHA.

Brown Butter Brookies

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Author: fouadmossir00gmail-com
Total Time: 74 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

Indulge in the best of both worlds with Brown Butter Brookies, featuring fudgy brownies layered with chewy chocolate chip cookies, enhanced by the nutty flavor of brown butter.

Instructions

Preheat the oven to 350°F and prepare a 9×13 metal pan with nonstick spray and parchment paper.
For the cookie dough, melt the butter in a large bowl, whisk in brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in dry ingredients and chocolate chips, and divide the dough in half.
Brown the butter for the brownie by melting cubed butter in a saucepan until deep golden and nutty, about 3–6 minutes.
For the brownie batter, stir chopped chocolate into the browned butter until melted, then whisk in oil and cocoa powder. Whisk eggs and sugars until smooth, then combine with chocolate mixture and fold in flour and chocolate chips.
Spread half the brownie batter in the pan, lay the cookie dough on top, and then spread the remaining brownie batter over it. Top with large discs of cookie dough and additional chocolate chips.
Bake for 38 to 44 minutes until cookies are golden and brownies are shiny. Let cool for 1–2 hours before slicing, and optionally sprinkle with flaky sea salt.

Notes

For best results, use room temperature eggs and don’t overbake the brookies. They can be served warm or at room temperature and are great with ice cream.

Prep Time: 30 minutes
Cook Time: 44 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg