Why Make This Recipe
Brown Butter Brookies combine two of the best desserts into one amazing treat. They bring together the chewy goodness of chocolate chip cookies and the rich, fudgy texture of brownies. This hybrid dessert is perfect for anyone who loves both cookies and brownies but can’t decide which to make.
What makes these brookies even more special is the use of brown butter. Browning the butter gives it a nutty flavor that enhances the overall taste of the cookies and brownies. This extra step might seem small, but it truly elevates the dish.
Brown Butter Brookies are great for various occasions. They are perfect for family gatherings, birthday parties, or simply as a delightful snack after dinner. Everyone will enjoy the delicious combination of flavors and textures. Making these brookies will impress your friends and family, and they will likely come back for seconds!
How to Make Brown Butter Brookies
Making Brown Butter Brookies is a fun and straightforward process. You will create two layers: a chocolate chip cookie dough layer and a brownie batter layer, then assemble them together. Follow this step-by-step guide to make your very own Brown Butter Brookies at home.
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 and 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 and 1/2 cups chocolate chips
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped (chocolate chips work, too)
- 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 and 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
Directions
Prep
Start by preheating your oven to 350℉ (175℃). Spray a 9×13 metal pan with nonstick spray and line it with parchment paper. This makes it easier to remove the brookies later.
Make the Chocolate Chip Cookie Dough
In a large mixing bowl, melt the 14.5 tablespoons of salted butter. After melting, whisk in the dark brown sugar and granulated sugar until combined. Then, add the 2 large eggs and 1 and 1/2 teaspoons of vanilla extract. Whisk them together until smooth for about 30-45 seconds.
Next, mix in the dry ingredients. This includes 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Finally, stir in 1 and 1/2 cups of chocolate chips.
Now, divide the dough into two equal halves, about 640 grams each. Press one half of the dough evenly into the bottom of the prepared pan. Set this aside and leave the other half of the dough in the bowl for later.
Brown the Butter
In a medium saucepan, add the cubed 3/4 cup of salted butter over medium heat. Melt the butter while stirring occasionally. Once melted, reduce the heat to medium-low. Continue to cook and stir until the butter becomes foamy and bubbly. It will turn a golden color and develop a nutty aroma after about 3-6 minutes.
Make the Brownie Batter
Once your butter is browned, stir in the 4 ounces of semi-sweet chocolate until it melts completely. Then, mix in 1/4 cup of vegetable oil and 3/4 cup of cocoa powder. Set this mixture aside to cool slightly.
In another large mixing bowl, add 3 large eggs, 1 large egg yolk, and 3/4 cup of granulated sugar. Whisk for about 1-2 minutes until the sugar dissolves. Check the mixture with your fingers to ensure there are no granules left.
Next, add the 1 and 1/2 cups of powdered sugar, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Make sure the chocolate mixture is not too hot, then whisk it into the egg mixture.
Finally, fold in 1/2 cup of all-purpose flour and a pinch of espresso powder (if using). Then, add 1 cup of semi-sweet chocolate chips.
Assemble the Brookies
With both layers ready, spread slightly more than half the brownie batter onto the cookie dough layer in the pan. Remove the extra piece of parchment paper and add the remaining brownie batter on top.
Form large, thick discs with the remaining cookie dough and place them on top of the brownie batter. If any bare spots show, feel free to press in some extra chocolate chips.
Bake
Place the assembled brookies in the oven and bake for 38 to 44 minutes. The cookies should turn golden, and the brownies will have a shiny top. Insert a toothpick into the center of a brownie section; it should come out with moist crumbs but not wet batter. Avoid over-baking.
Serve & Store
Allow your bars to cool in the pan on a wire rack for about 1-2 hours before slicing and serving. For an extra treat, sprinkle with flaky sea salt if desired.
To store your leftover brookies, allow them to cool completely first. Place them in an airtight container at room temperature, where they will stay fresh for about 3-4 days. For reheating, warm slices in the microwave for a delicious treat!
How to Serve Brown Butter Brookies
Brown Butter Brookies are tasty on their own, but you can enhance the serving experience. You can serve them warm or at room temperature. Adding a scoop of vanilla ice cream on the side can be a delightful contrast to the rich flavors. Drizzle with chocolate or caramel sauce for an extra sweet touch.
These brookies are perfect for gatherings. Cut them into squares or bars and place them on a serving platter. You might even consider adding some fruit like berries on the side for a refreshing balance.
How to Store Brown Butter Brookies
After preparing your Brookies, make sure they cool completely before storing. Once cooled, slice them into squares and place them in an airtight container. You can keep them at room temperature for about 3-4 days.
If you want to keep them longer, consider freezing individual slices. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. When you want to enjoy them again, just take out a slice and thaw it at room temperature or microwave it for a few seconds.
Tips to Make Brown Butter Brookies
Do Not Over-Mix: When combining the wet and dry ingredients, mix until just combined. Over-mixing can lead to tough brookies.
Use Room Temperature Ingredients: The eggs should be at room temperature to help them incorporate better into the batter.
Keep an Eye on the Brown Butter: It’s easy to let brown butter burn. Stir frequently and pay attention to the color changes.
Customize with Mix-ins: Feel free to add nuts, like walnuts or pecans, along with the chocolate chips for added texture.
Use Quality Chocolate: High-quality chocolate makes a big difference in flavor.
Variation
If you want to switch things up a bit, try adding different flavors to your brookies. For a minty twist, you could include some mint chocolate chips instead of or alongside the semi-sweet chips. Another variation could be using blondie batter instead of brownie batter. This variation will create a lighter yet equally delicious treat.
FAQs
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter, but it is essential to add a pinch more salt to balance the flavors.
2. Can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. This change works well for keeping the texture similar.
3. What should I do if I do not like chocolate?
If chocolate isn’t your favorite, you can replace the chocolate chips with white chocolate chips or butterscotch chips for a different flavor.
By following this simple recipe, you can create your delicious batch of Brown Butter Brookies. Enjoy sharing—and savoring!
Print
Brown Butter Brookies
- Total Time: 74 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious hybrid dessert combining chocolate chip cookies and fudgy brownies, enhanced with nutty brown butter.
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 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped
- 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 and 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
- Preheat oven to 350℉ (175℃) and prepare a 9×13 metal pan with nonstick spray and parchment paper.
- In a large bowl, melt 14.5 tbsp butter and whisk in dark brown sugar and granulated sugar. Add eggs and vanilla, whisk until smooth.
- Mix in flour, baking soda, baking powder, and salt. Stir in chocolate chips and press half of the dough into the pan.
- In a saucepan, melt 3/4 cup butter over medium heat until golden and nutty, then stir in semi-sweet chocolate.
- In a bowl, whisk together eggs, egg yolk, and 3/4 cup sugar until dissolved. Mix in cooled chocolate mixture, followed by powdered sugar, vanilla, and salt. Fold in flour and chocolate chips.
- Spread brownie batter over cookie dough, then place thick discs of remaining cookie dough on top. Bake for 38-44 minutes until golden.
- Allow to cool in the pan for 1-2 hours before slicing.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream or drizzle with chocolate for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: brownies, cookies, dessert, chocolate, hybrid, sweet treat
