Brown Butter Brookies
Indulge in the ultimate treat with our Brown Butter Brookies, where the rich flavors of nutty brown butter meet gooey chocolate chips in a mouthwatering fusion of cookie and brownie bliss. This delightful dessert features a perfectly baked cookie layer that complements the fudgy brownie base, creating a dreamy texture that will leave you craving more. Get ready to elevate your dessert game with this irresistible combination!
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)
Nutrition (per serving)
Calories
422
Protein
3g
Carbs
52g
Fat
25g
👨🍳 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 minutes. Add dry ingredients and chocolate chips. Mix until just combined.
- 3
Prepare the brownie layer: 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. 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.
- 4
Layer the cookie and brownie batters in the prepared pan.
- 5
Bake for 50-55 minutes or until the edges are golden and center is a little jiggly. They will set once they are completely cooled.
- 6
Let cool completely before cutting into brookies. You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa, or by creating a marbled effect by swirling the two batters together.
💡 Pro Tips
- ✓Brown your butter to 280-285°F (golden stage) and stir every 10 seconds for even milk solid caramelization, which takes 6-8 minutes; this develops nutty flavor compounds (pyrazines and furans) that differentiate brookies from standard brownies.timing280-285°F | 6-8 minutes | stir every 10 seconds
- ✓Whisk eggs with brown sugar for 5-6 minutes to dissolve sugar crystals completely and incorporate air, creating an emulsion that traps 25-30% more moisture in the brownie layer, preventing a dense crumb.technique5-6 minutes | 25-30% moisture retention
- ✓Use a 1:1.5 brown sugar to granulated sugar ratio in the cookie layer (1/2 cup brown to 1/3 cup granulated) because brown sugar's hygroscopic molasses content adds 2-3% extra moisture, keeping cookies chewy while the egg emulsion from whisking 2-3 minutes adds structural stability.ingredient1:1.5 ratio | 2-3% extra moisture
- ✓Bake at 350°F for 50-55 minutes until edges are golden but center jiggles 1/4 inch when the pan is gently shaken; carryover cooking will add 5-10°F as the pan cools, setting the center without overbaking the brownie layer's fudgy texture.timing350°F | 50-55 minutes | 5-10°F carryover heat
- ✓Level your flour by spooning into the measuring cup and scraping with a knife rather than scooping directly; this prevents 15-20% flour compaction, which would toughen the cookie layer by increasing gluten development.technique15-20% compaction reduction
Share this recipe
Prep
15
min
Cook
55
min
Serves
16
people
Level
intermediate
Share this recipe
Brown Butter Brookies
Indulge in the ultimate treat with our Brown Butter Brookies, where the rich flavors of nutty brown butter meet gooey chocolate chips in a mouthwatering fusion of cookie and brownie bliss. This delightful dessert features a perfectly baked cookie layer that complements the fudgy brownie base, creating a dreamy texture that will leave you craving more. Get ready to elevate your dessert game with this irresistible combination!
📝 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)
Nutrition (per serving)
Calories
422
Protein
3g
Carbs
52g
Fat
25g
👨🍳 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 minutes. Add dry ingredients and chocolate chips. Mix until just combined.
- 3
Prepare the brownie layer: 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. 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.
- 4
Layer the cookie and brownie batters in the prepared pan.
- 5
Bake for 50-55 minutes or until the edges are golden and center is a little jiggly. They will set once they are completely cooled.
- 6
Let cool completely before cutting into brookies. You can adjust the layering to your preference, either by layering the cookie dough on top of the brownie batter or vice versa, or by creating a marbled effect by swirling the two batters together.
💡 Pro Tips
- ✓Brown your butter to 280-285°F (golden stage) and stir every 10 seconds for even milk solid caramelization, which takes 6-8 minutes; this develops nutty flavor compounds (pyrazines and furans) that differentiate brookies from standard brownies.timing280-285°F | 6-8 minutes | stir every 10 seconds
- ✓Whisk eggs with brown sugar for 5-6 minutes to dissolve sugar crystals completely and incorporate air, creating an emulsion that traps 25-30% more moisture in the brownie layer, preventing a dense crumb.technique5-6 minutes | 25-30% moisture retention
- ✓Use a 1:1.5 brown sugar to granulated sugar ratio in the cookie layer (1/2 cup brown to 1/3 cup granulated) because brown sugar's hygroscopic molasses content adds 2-3% extra moisture, keeping cookies chewy while the egg emulsion from whisking 2-3 minutes adds structural stability.ingredient1:1.5 ratio | 2-3% extra moisture
- ✓Bake at 350°F for 50-55 minutes until edges are golden but center jiggles 1/4 inch when the pan is gently shaken; carryover cooking will add 5-10°F as the pan cools, setting the center without overbaking the brownie layer's fudgy texture.timing350°F | 50-55 minutes | 5-10°F carryover heat
- ✓Level your flour by spooning into the measuring cup and scraping with a knife rather than scooping directly; this prevents 15-20% flour compaction, which would toughen the cookie layer by increasing gluten development.technique15-20% compaction reduction