Brown Butter Brookies
Indulge in the ultimate dessert mashup with these irresistible Brown Butter Brookies! Combining the rich, nutty flavor of brown butter with fudgy brownie chunks and chewy cookie goodness, this treat is a sweet lover's dream. Get ready to satisfy your cravings with this easy-to-make delight that’s perfect for sharing—or keeping all to yourself!
Prep
15
min
Cook
45
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 339g (or 1 1/2 cup) butter (unsalted) (340 g)
- 3 large eggs (room temp)
- 2 large eggs (room temp)
🫙Pantry Staples(12)
- 1 tsp baking powder (5 ml)
- 325g (or 1 3/4 cup packed) light brown sugar (350 g)
- 140g (or 3/4 cup) brown sugar (150 g)
- 130g (or 1 4oz bar) chocolate (chopped, I used 60% dark) (113 g)
- 85g (or 1/2 cup) chocolate chips (I used semi-sweet) (120 ml)
- 100g (or 1/2 cup) chocolate chips (120 ml)
- 75g (or 3/4 cup + 1 tbsp) Dutch processed cocoa powder (180 ml)
- 115g (or 3/4 cup + 2 tbsp) all-purpose flour (93.8 g)
- 190g (or 1 1/4 cup) all-purpose flour (156 g)
- 60g (or 1/4 cup) granulated sugar (50 g)
- dash of vanilla extract or pasteoptional
- 1 tsp vanilla extract/paste (5 ml)
🧂Spices & Seasonings(2)
- pinch of salt
- 1/4 tsp salt (1.25 ml)
📦Other(1)
- 1/2 tsp espresso powder (optional but enhances the chocolate really nicely) (2.5 ml)optional
👨🍳 Instructions
- 1
Preheat your oven to 350F (180C). Brown your butter separate to 2 bowls, leaving one to cool. Add to the hot one your chopped chocolate. Mix until melted. Add your cocoa powder and vanilla extract and mix until fully combined and set aside.
- 2
In a separate large bowl, combine your brown sugar and eggs and whisk until light in color and fluffy. This may take a few minutes (3 to 4 by hand, about 2 mins with an electric mixer). Pour in your chocolate and brown butter mixture and mix until combined. Add flour and salt and fold with a rubber spatula until flour is nearly mixed in. Just mix until most of the flour is mixed in. Add chocolate if desired and fold to evenly distribute. Set aside.
- 3
Once brown butter is cooled, combine with brown and white sugars and mix. Add your egg and mix for a minute or two until the mixture is paler and thicker. Add your vanilla and mix to combine. Add your dry ingredients, except your chocolate, and fold with a spatula until almost all the flour is mixed in. There should still be a few streaks of flour visible. Add your chocolate and mix until no flour remains.
- 4
In a parchment lined 8x8 pan, alternate transferring your doughs and allow to bake for 35 to 45 minutes, checking at about 30 minutes with a knife. If it comes out mostly clean, it’s ready to be taken out.
💡 Pro Tips
- ✓Brown butter to exactly 285-300°F until it reaches a deep amber color with nutty aroma - the milk solids should be golden brown, not black, as burnt solids create bitter compounds that overpower the nutty flavor.technique285-300°F
- ✓Cool one portion of brown butter to 80-85°F before mixing with cookie dough to prevent melting the sugar structure, which would create dense cookies instead of chewy ones.timing80-85°F
- ✓Whisk eggs and brown sugar for exactly 3-4 minutes by hand to incorporate air and dissolve sugar crystals - this creates the fudgy brownie texture by forming a stable foam that traps moisture.timing3-4 minutes
- ✓Stop mixing both batters when 10-15% flour streaks remain visible because residual flour will hydrate during baking, preventing tough, overworked gluten development.technique10-15% flour streaks
- ✓Test doneness at 30 minutes with a knife inserted 1 inch from center - it should come out with a few moist crumbs, not clean, since carryover heat will finish cooking the interior 5-8°F more.timing30 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
8
people
Level
intermediate
Share this recipe
Brown Butter Brookies
Indulge in the ultimate dessert mashup with these irresistible Brown Butter Brookies! Combining the rich, nutty flavor of brown butter with fudgy brownie chunks and chewy cookie goodness, this treat is a sweet lover's dream. Get ready to satisfy your cravings with this easy-to-make delight that’s perfect for sharing—or keeping all to yourself!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 339g (or 1 1/2 cup) butter (unsalted) (340 g)
- 3 large eggs (room temp)
- 2 large eggs (room temp)
🫙Pantry Staples(12)
- 1 tsp baking powder (5 ml)
- 325g (or 1 3/4 cup packed) light brown sugar (350 g)
- 140g (or 3/4 cup) brown sugar (150 g)
- 130g (or 1 4oz bar) chocolate (chopped, I used 60% dark) (113 g)
- 85g (or 1/2 cup) chocolate chips (I used semi-sweet) (120 ml)
- 100g (or 1/2 cup) chocolate chips (120 ml)
- 75g (or 3/4 cup + 1 tbsp) Dutch processed cocoa powder (180 ml)
- 115g (or 3/4 cup + 2 tbsp) all-purpose flour (93.8 g)
- 190g (or 1 1/4 cup) all-purpose flour (156 g)
- 60g (or 1/4 cup) granulated sugar (50 g)
- dash of vanilla extract or pasteoptional
- 1 tsp vanilla extract/paste (5 ml)
🧂Spices & Seasonings(2)
- pinch of salt
- 1/4 tsp salt (1.25 ml)
📦Other(1)
- 1/2 tsp espresso powder (optional but enhances the chocolate really nicely) (2.5 ml)optional
👨🍳 Instructions
- 1
Preheat your oven to 350F (180C). Brown your butter separate to 2 bowls, leaving one to cool. Add to the hot one your chopped chocolate. Mix until melted. Add your cocoa powder and vanilla extract and mix until fully combined and set aside.
- 2
In a separate large bowl, combine your brown sugar and eggs and whisk until light in color and fluffy. This may take a few minutes (3 to 4 by hand, about 2 mins with an electric mixer). Pour in your chocolate and brown butter mixture and mix until combined. Add flour and salt and fold with a rubber spatula until flour is nearly mixed in. Just mix until most of the flour is mixed in. Add chocolate if desired and fold to evenly distribute. Set aside.
- 3
Once brown butter is cooled, combine with brown and white sugars and mix. Add your egg and mix for a minute or two until the mixture is paler and thicker. Add your vanilla and mix to combine. Add your dry ingredients, except your chocolate, and fold with a spatula until almost all the flour is mixed in. There should still be a few streaks of flour visible. Add your chocolate and mix until no flour remains.
- 4
In a parchment lined 8x8 pan, alternate transferring your doughs and allow to bake for 35 to 45 minutes, checking at about 30 minutes with a knife. If it comes out mostly clean, it’s ready to be taken out.
💡 Pro Tips
- ✓Brown butter to exactly 285-300°F until it reaches a deep amber color with nutty aroma - the milk solids should be golden brown, not black, as burnt solids create bitter compounds that overpower the nutty flavor.technique285-300°F
- ✓Cool one portion of brown butter to 80-85°F before mixing with cookie dough to prevent melting the sugar structure, which would create dense cookies instead of chewy ones.timing80-85°F
- ✓Whisk eggs and brown sugar for exactly 3-4 minutes by hand to incorporate air and dissolve sugar crystals - this creates the fudgy brownie texture by forming a stable foam that traps moisture.timing3-4 minutes
- ✓Stop mixing both batters when 10-15% flour streaks remain visible because residual flour will hydrate during baking, preventing tough, overworked gluten development.technique10-15% flour streaks
- ✓Test doneness at 30 minutes with a knife inserted 1 inch from center - it should come out with a few moist crumbs, not clean, since carryover heat will finish cooking the interior 5-8°F more.timing30 minutes