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Brown Butter Brookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zarameals.com/brown-butter-brookies-recipe/