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Delicious brown butter brookies, a mix of rich brownies and chewy cookies.

Brown Butter Brookies

A delightful mashup of gooey brownies and classic chocolate chip cookies with a rich, nutty flavor from brown butter.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brown Butter
  • ½ cup unsalted butter Use high-quality butter for the richest flavor. Be attentive while browning to avoid burning.
For the Brownie Layer
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips (semi-sweet or dark) Use a mix of chocolate chips for added texture and flavor.
For the Cookie Layer
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips (semi-sweet or milk) Chilling the dough slightly will make scooping easier and keep cookies from spreading too much.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch square baking dish with parchment paper for easy removal.
  2. Begin by browning the butter for the brownie layer. In a saucepan over medium heat, melt ½ cup of unsalted butter. Swirl the pan occasionally until the butter turns a golden brown color and gives off a nutty aroma – about 5-7 minutes. Be careful not to let it burn!
  3. Once browned, remove from heat and whisk in the granulated sugar and brown sugar until fully combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Now, sift in the flour, cocoa powder, and salt. Mix until everything is just combined, then fold in the chocolate chips.
  6. Pour the brownie batter into the prepared baking dish, spreading evenly.
Cookie Layer
  1. For the cookie layer, in a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes.
  2. Add the egg and vanilla extract, mixing well until creamy.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
  4. Drop dollops of cookie dough evenly over the brownie layer in the baking dish. Use a spatula to gently spread the cookie dough over the brownies without completely mixing them.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
  2. Allow to cool in the baking dish for at least 15 minutes before lifting out using the parchment paper. Cut into squares and serve warm.

Notes

Brown Butter Tip: Always pay close attention when browning butter; stirring frequently helps prevent burning. For a Salted Version: sprinkle flaky sea salt on top before baking. Add Nuts: Mix in chopped walnuts or pecans for an extra crunch. Store Properly: Keep leftover brookies wrapped in an airtight container for up to 5 days at room temperature. For longer storage, freeze them for up to 3 months, and thaw at room temperature before enjoying. Serving Tip: Warm brookies are fantastic with a scoop of vanilla ice cream or a drizzle of caramel sauce!