Brown Butter Brookies
Indulge in the ultimate dessert mashup with our Brown Butter Brookies! These heavenly treats blend rich, nutty brown butter with gooey chocolate chips, creating luscious layers of cookie and brownie goodness. Get ready to satisfy your sweet tooth with every decadent bite!
Prep
15
min
Cook
55
min
Serves
16
people
Level
intermediate
📝 Ingredients
Serves 16🥛Dairy & Eggs(4)
- 1/2 cups unsalted butter, melted and cooled (114 g)
- 1 cup unsalted butter (227 g)
- 1 large egg, room temp
- 3 eggs, room temp
🫙Pantry Staples(14)
- 1/2 tsp baking soda (2.5 ml)
- 1/2 cup light brown sugar (100 g)
- 1/2 light brown sugar, spooned and leveled (100 g)
- 1/3 cup semi-sweet chocolate, chopped (79.9 ml)
- 1 1/2 cups semi-sweet chocolate chips (360 ml)
- 3/4 cup semi-sweet chocolate chips (180 ml)
- 1/2 cup Dutch-processed cocoa powder (120 ml)
- 1 1/4 cups all-purpose flour, spooned and leveled (156 g)
- 1/2 cup all-purpose flour (62.5 g)
- 3 tbsp olive oil (45 ml)
- 1 3/4 cup powdered sugar (350 g)
- 1/3 cup granulated sugar (66.6 g)
- 1 tsp vanilla (5 ml)
- 1 tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(2)
- Pinch of salt
- 1/2 tsp flaky sea salt (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
- 2
Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined.
- 3
Prepare the brownie layer: The browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
- 4
In a separate bowl whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar; mix 1-2 minutes until combined. Add cooled browned butter mixture; mix until smooth. Add flour and chocolate chips; mix until well combined.
- 5
Layer the cookie and brownie batters in the prepared pan.
- 6
Bake for 50-55 minutes or until the edges are golden and center is a little fudgy.
- 7
Let cool completely before cutting into brookies.
💡 Pro Tips
- ✓Brown butter to exactly 285-295°F (measured with thermometer) until milk solids turn golden amber - this creates complex nutty compounds like lactones that intensify during the 50+ minute bake time.technique285-295°F
- ✓Whisk eggs and brown sugar for the full 5-6 minutes to dissolve sugar crystals completely - undissolved sugar creates grainy texture that won't smooth out during baking.timing5-6 minutes
- ✓Cool browned butter mixture to 100-110°F before adding to egg mixture to prevent cooking the eggs and breaking the emulsion, which would create an oily, separated brownie layer.technique100-110°F
- ✓Use parchment paper with 2-inch overhang on all sides since brookies expand significantly and the brown butter creates extra moisture that makes removal difficult without proper lift.equipment
- ✓Test doneness at exactly 50 minutes - center should register 195-200°F for fudgy texture, as carryover cooking will bring it to 205°F during cooling.timing195-200°F
Share this recipe
Prep
15
min
Cook
55
min
Serves
16
people
Level
intermediate
Share this recipe
Brown Butter Brookies
Indulge in the ultimate dessert mashup with our Brown Butter Brookies! These heavenly treats blend rich, nutty brown butter with gooey chocolate chips, creating luscious layers of cookie and brownie goodness. Get ready to satisfy your sweet tooth with every decadent bite!
📝 Ingredients
Serves 16🥛Dairy & Eggs(4)
- 1/2 cups unsalted butter, melted and cooled (114 g)
- 1 cup unsalted butter (227 g)
- 1 large egg, room temp
- 3 eggs, room temp
🫙Pantry Staples(14)
- 1/2 tsp baking soda (2.5 ml)
- 1/2 cup light brown sugar (100 g)
- 1/2 light brown sugar, spooned and leveled (100 g)
- 1/3 cup semi-sweet chocolate, chopped (79.9 ml)
- 1 1/2 cups semi-sweet chocolate chips (360 ml)
- 3/4 cup semi-sweet chocolate chips (180 ml)
- 1/2 cup Dutch-processed cocoa powder (120 ml)
- 1 1/4 cups all-purpose flour, spooned and leveled (156 g)
- 1/2 cup all-purpose flour (62.5 g)
- 3 tbsp olive oil (45 ml)
- 1 3/4 cup powdered sugar (350 g)
- 1/3 cup granulated sugar (66.6 g)
- 1 tsp vanilla (5 ml)
- 1 tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(2)
- Pinch of salt
- 1/2 tsp flaky sea salt (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
- 2
Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined.
- 3
Prepare the brownie layer: The browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth.
- 4
In a separate bowl whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar; mix 1-2 minutes until combined. Add cooled browned butter mixture; mix until smooth. Add flour and chocolate chips; mix until well combined.
- 5
Layer the cookie and brownie batters in the prepared pan.
- 6
Bake for 50-55 minutes or until the edges are golden and center is a little fudgy.
- 7
Let cool completely before cutting into brookies.
💡 Pro Tips
- ✓Brown butter to exactly 285-295°F (measured with thermometer) until milk solids turn golden amber - this creates complex nutty compounds like lactones that intensify during the 50+ minute bake time.technique285-295°F
- ✓Whisk eggs and brown sugar for the full 5-6 minutes to dissolve sugar crystals completely - undissolved sugar creates grainy texture that won't smooth out during baking.timing5-6 minutes
- ✓Cool browned butter mixture to 100-110°F before adding to egg mixture to prevent cooking the eggs and breaking the emulsion, which would create an oily, separated brownie layer.technique100-110°F
- ✓Use parchment paper with 2-inch overhang on all sides since brookies expand significantly and the brown butter creates extra moisture that makes removal difficult without proper lift.equipment
- ✓Test doneness at exactly 50 minutes - center should register 195-200°F for fudgy texture, as carryover cooking will bring it to 205°F during cooling.timing195-200°F