Name: Brown Butter Brookies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips

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These Brown Butter Brookies are an irresistible dessert combining two of my favorite treats: fudgy brownies and chewy chocolate chip cookies. By adding the rich, nutty flavor of brown butter to the mix, this recipe takes both layers to a whole new level of indulgence. Whether I can’t decide between brownies or cookies, this recipe delivers the best of both worlds in every bite.

Brown Butter Brookies

Ingredients

For the Brownie Layer:

6 tablespoons unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Cookie Layer:

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon baking soda

1 ¼ cups all-purpose flour

¼ teaspoon salt

1 cup semi-sweet chocolate chips

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

Directions

Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking pan with parchment paper.

Make the brownie layer: In a medium saucepan, melt 6 tablespoons of butter over medium heat, swirling occasionally, until golden brown and nutty in aroma (about 5-7 minutes). Remove from heat and whisk in sugar until smooth.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Sift together cocoa powder, flour, salt, and baking powder. Fold into the wet ingredients just until combined. Pour the brownie batter evenly into the prepared pan and spread smooth.

Make the cookie layer: In a mixing bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chocolate chips.

Drop spoonfuls of the cookie dough over the brownie batter in the pan. Gently spread and press to cover the brownie layer evenly, but don’t mix them together.

Bake for 30-35 minutes, or until the cookie layer is golden and a toothpick inserted into the brownie layer comes out with a few moist crumbs.

Let cool completely in the pan before slicing into squares.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 16 squares

Calories: Approximately 320 kcal per serving

Variations

Nutty Brookies: For a nutty twist, I love adding a handful of chopped nuts, like walnuts or pecans, to the cookie layer. The crunch adds another layer of texture.

Different Chips: While semi-sweet chocolate chips are a classic, I also like swapping them for milk chocolate or dark chocolate chips for a different flavor profile.

Swirl It: If I’m feeling adventurous, I swirl the brownie and cookie layers together before baking for a marbled effect that’s just as delicious as it is beautiful.

Storage/Reheating

These Brown Butter Brookies can be stored in an airtight container at room temperature for up to 3 days. If I want them to last longer, I can store them in the fridge for up to a week. For a warm, melty treat, I recommend reheating them in the microwave for about 10-15 seconds.

FAQs

How do I know when my Brookies are done baking?

I always check by inserting a toothpick into the brownie layer. If it comes out with a few moist crumbs (not wet batter), the Brookies are ready to come out of the oven.

Can I make the brownie and cookie layers ahead of time?

Yes, I can prepare both the brownie and cookie layers a day ahead of time and store them in the fridge until I’m ready to bake. Just assemble them in the pan and bake as usual.

Can I freeze these Brown Butter Brookies?

Absolutely! I can freeze them in an airtight container for up to 3 months. When I’m ready to enjoy them, I let them thaw at room temperature, or I can microwave individual squares for a quick treat.

What’s the best way to cut Brown Butter Brookies?

For clean cuts, I let the Brookies cool completely before slicing them into squares. I also like to use a sharp knife and wipe it clean between cuts.

Can I make these Brookies in a different pan size?

Yes! If I want to make a larger or smaller batch, I can adjust the pan size accordingly. For a thinner layer, I use a 9x9-inch pan, and for a thicker layer, I stick with an 8x8-inch pan.

Conclusion

Brown Butter Brookies are the ultimate combination of two beloved desserts. The rich, nutty flavor of the brown butter elevates these brownies and cookies to new heights. Whether for a casual snack or a special occasion, I know this recipe will always impress. It’s simple, delicious, and sure to satisfy my cravings for something sweet and indulgent.

Recipe:

Brown Butter Brookies

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Author: Cheryl
Total Time: 50 minutes
Yield: 16 squares
Diet: Vegetarian

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Description

These Brown Butter Brookies are an irresistible dessert combining fudgy brownies and chewy chocolate chip cookies with the rich, nutty flavor of brown butter. It's a decadent treat that offers the best of both worlds in every bite.

Instructions

Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking pan with parchment paper.
Make the brownie layer: In a medium saucepan, melt 6 tablespoons of butter over medium heat, swirling occasionally, until golden brown and nutty in aroma (about 5-7 minutes). Remove from heat and whisk in sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Sift together cocoa powder, flour, salt, and baking powder. Fold into the wet ingredients just until combined. Pour the brownie batter evenly into the prepared pan and spread smooth.
Make the cookie layer: In a mixing bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chocolate chips.
Drop spoonfuls of the cookie dough over the brownie batter in the pan. Gently spread and press to cover the brownie layer evenly, but don’t mix them together.
Bake for 30-35 minutes, or until the cookie layer is golden and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares.