Introduction

Brown Butter Brookies combine the best of brownies and cookies in one decadent dessert. With rich browned butter, gooey chocolate, and a tender crumb, these bars are perfect for satisfying any sweet tooth. Easy to make and irresistible to share!

The image shows many pieces of chocolate chip cookie brownies stacked closely together on a white marbled surface. Each brownie has two visible layers: a rich, dark chocolate brownie base with a dense, moist texture, and a lighter brown cookie dough layer on top with a soft and slightly crumbly texture. The cookie layer is dotted with shiny, melted chocolate chips and some pieces have a sprinkling of coarse sea salt on top, adding a slight sparkle. The brownies are cut into roughly square shapes of various sizes, showing the contrast between the two layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14.5 tbsp salted butter (206 grams)
3/4 cup dark brown sugar, packed (163 grams)
3/4 cup granulated sugar (156 grams)
2 large eggs, at room temperature
1 1/2 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips
3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
4 ounces semi-sweet chocolate, chopped (or chocolate chips)
1/4 cup vegetable oil (56 mL)
3/4 cup cocoa powder (63 grams)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar (158 grams)
1 1/2 cups powdered sugar (174 grams)
2 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour (65 grams)
Pinch of espresso powder (optional)
1 cup semi-sweet chocolate chips
Flaky sea salt (optional)

Instructions

Step 1: Preheat your oven to 350℉. Spray a 9×13 inch metal pan with nonstick spray and line it with parchment paper for easy removal and slicing later.
Step 2: Make the chocolate chip cookie dough by melting the butter in a large mixing bowl. Whisk in both sugars until combined. Add the eggs and vanilla, whisking until smooth, about 30–45 seconds. Stir in the flour, baking soda, baking powder, salt, then fold in the chocolate chips or chunks. Divide the dough into two equal halves (about 640 grams each). Press one half into the prepared pan, then lift out the parchment paper and replace with a new piece. Set this cookie dough layer aside, leaving the remaining dough in the bowl for later.
Step 3: Brown the butter by adding the cubed butter to a medium saucepan over medium heat. Stir occasionally until melted, then reduce heat to medium-low. Continue cooking and stirring frequently until the butter foams and turns a deep golden brown with a nutty aroma, about 3–6 minutes after melting.
Step 4: Make the brownie batter by stirring the chopped semi-sweet chocolate into the browned butter until fully melted. Whisk in the vegetable oil and cocoa powder. Let cool slightly. In a large bowl, whisk the eggs, egg yolk, and granulated sugar for 1–2 minutes until sugar is dissolved and mixture feels smooth. Add powdered sugar, vanilla, and salt. When the chocolate mixture is warm but not hot, whisk it into the egg mixture. Fold in the flour and espresso powder (if using), then add the chocolate chips.
Step 5: Assemble the brookies by spreading just over half the brownie batter evenly in the lined pan. Lay the sheet of cookie dough on top, removing the extra parchment paper. Spread the remaining brownie batter over the cookie dough. Form large, thick discs with the remaining cookie dough and place them on top of the brownie layer. Press extra chocolate chips into any bare spots if desired.
Step 6: Bake for 38 to 44 minutes. The cookies will be golden, and the brownies will have a shiny top. A toothpick inserted into a brownie spot should come out with moist crumbs but no wet batter. Avoid overbaking.
Step 7: Allow bars to cool in the pan on a wire rack for 1 to 2 hours before slicing. Sprinkle with flaky sea salt if desired and serve.

Tips & Variations

Use parchment paper with a nonstick spray to make removing and cutting the brookies easier.
Adding a pinch of espresso powder enhances the chocolate flavor without adding coffee taste.
For extra gooey brookies, avoid overbaking and check doneness by toothpick carefully.
Substitute semi-sweet chocolate chunks for chips for more texture variation.

Storage

Store cooled brookies in an airtight container at room temperature for 3–4 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat gently in the microwave or enjoy chilled for a fudgy texture.

How to Serve

A close-up of a baked bar showing two main layers: the bottom layer is a rich, dark chocolate layer with a shiny, gooey texture and chunks of melted chocolate, while the top layer is a golden brown cookie dough layer that looks soft and slightly crumbly with chocolate chips embedded in it. The edges of the bar have a slightly crisp and browned finish. In the background, other similar bars can be seen slightly out of focus, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter but reduce the added salt in the recipe slightly to balance the flavor.

What is the best way to tell when the brookies are done?

The top should be shiny and the edges golden. Insert a toothpick into the brownie portion; it should come out with moist crumbs but no wet batter to ensure perfect fudginess without being underbaked.

Brown Butter Brookies Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This Brown Butter Brookies recipe combines the best of both worlds – rich, fudgy brownies layered with buttery, chocolate chip cookie dough. Featuring a luscious browned butter brownie base with semi-sweet chocolate and cocoa, topped with a thick layer of classic chocolate chip cookie dough, these brookies are indulgent, chewy, and perfect for sharing or satisfying any chocolate craving.

Author: zara
Prep Time: 20 minutes
Cook Time: 44 minutes
Total Time: 1 hour 10 minutes
Yield: 16 servings (slices) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Chip Cookie Dough

14.5 tbsp salted butter (206 grams)
3/4 cup dark brown sugar, packed (163 grams)
3/4 cup granulated sugar (156 grams)
2 large eggs, at room temperature
1 1/2 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips

Brownie Batter

3/4 cup salted butter, cubed (170 grams before browning, about 140 grams after)
4 oz semisweet chocolate, chopped (or chocolate chips)
1/4 cup vegetable oil (56 mL)
3/4 cup cocoa powder (63 grams)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar (158 grams)
1 1/2 cups powdered sugar (174 grams)
2 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour (65 grams)
Pinch of espresso powder (optional)
1 cup semisweet chocolate chips

Optional Garnish

Flaky sea salt

Instructions

Prep: Preheat your oven to 350℉ (177℃). Spray a 9×13 inch metal pan with nonstick spray and line it with parchment paper for easy removal and clean slicing.
Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the dark brown sugar and granulated sugar until combined. Add the two eggs and vanilla extract, whisking for 30 to 45 seconds until smooth. Stir in the flour, baking soda, baking powder, and salt. Fold in the chocolate chips or chunks last. Divide the dough into two equal halves (around 640 grams each). Press half the dough into the prepared pan, then carefully lift out the parchment paper with the dough and replace it with a fresh sheet. Set the pressed cookie dough aside and keep the other half in the bowl for later.
Brown the Butter: Place the cubed butter in a medium saucepan over medium heat. Stir occasionally as it melts, then lower to medium-low heat once melted. Continue cooking, stirring often, until the butter becomes foamy, then a deep golden brown with a nutty, caramel aroma—about 3 to 6 minutes after melting.
Make the Brownie Batter: Remove the browned butter from the heat and stir in the chopped semisweet chocolate until melted. Whisk in the vegetable oil and cocoa powder, then set aside to cool slightly. In a large bowl, whisk together the eggs, egg yolk, and granulated sugar for 1 to 2 minutes until the sugar is fully dissolved and the mixture is smooth. Next, whisk in the powdered sugar, vanilla extract, and salt. Once the chocolate mixture has cooled but is still warm, whisk it into the egg mixture. Gently fold in the flour and optional espresso powder, then fold in the chocolate chips.
Assemble: Spread just over half the brownie batter evenly on the bottom of the lined 9×13 pan. Carefully lay the pressed cookie dough sheet on top, removing the extra parchment paper underneath. Spread the remaining brownie batter on top of the cookie dough layer. Use the remaining cookie dough to form large thick discs and place them on top of the final brownie layer. Press extra chocolate chips into any bare spots on the cookie dough if desired.
Bake: Bake the brookies for 38 to 44 minutes, until the cookie top is golden and the brownies have a shiny surface. A toothpick inserted in a brownie spot should come out with moist crumbs but not wet batter. Avoid overbaking to keep the fudgy texture.
Serve & Store: Let the brookies cool in the pan on a wire rack for 1 to 2 hours before slicing. Optionally sprinkle with flaky sea salt. Store leftover bars in an airtight container at room temperature for 3 to 4 days for best freshness.

Notes

Make sure butter for the cookie dough is melted while the butter for the brownies is browned separately.
Use room temperature eggs for better mixing and consistency.
Replacing parchment paper after pressing cookie dough helps prevent mixing layers and aids removal.
The pinch of espresso powder in brownie batter enhances the chocolate flavor but is optional.
Do not overbake the brookies for perfect fudgy texture.
Flaky sea salt on top adds a nice contrast but is optional.
Store brookies at room temperature; refrigeration may dry them out.

Keywords: brookies, brown butter brookies, chocolate chip cookie bars, chocolate brownies, dessert bars, chocolate chip brookies