Why Make This Recipe
Brown Butter Brookies are a delightful combination of two classics: chocolate chip cookies and fudgy brownies. This treat offers the best of both worlds, making it a favorite among cookie and brownie lovers alike. The addition of brown butter elevates the flavors in this dessert, giving it a rich, nutty taste that is hard to resist. Whether you’re baking for a family gathering, a party, or just to enjoy at home, Brown Butter Brookies are sure to impress.
How to Make Brown Butter Brookies
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: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line it with parchment paper for easy removal and slicing later.
Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars, then add the eggs and vanilla. Continue whisking until smooth, about 30-45 seconds. Stir in the dry ingredients, finishing with the chocolate chips or chunks. Divide the dough into two equal halves (about 640 grams each). Press one half of the dough into the prepared pan, lift out the parchment, and set aside.
Brown the Butter: In a medium saucepan over medium heat, melt cubed butter, stirring occasionally. Once melted, reduce heat to medium-low. Cook until the butter turns a deep golden color and smells nutty—about 3-6 minutes.
Make the Brownie Batter: Stir the semi-sweet chocolate into the browned butter until melted. Whisk in the vegetable oil and cocoa powder. Let cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for 1-2 minutes until smooth. Then, whisk in the powdered sugar, vanilla, and salt. Ensure the chocolate mixture isn’t too hot and whisk it into the egg/sugar mixture. Fold in the flour and espresso powder, then the chocolate chips.
Assemble: Spread slightly more than half of the brownie batter in the lined pan. Place the cookie dough on top, then spread the remaining brownie batter. Form thick discs with the leftover cookie dough and place them on top. Press in extra chocolate chips if desired.
Bake: Bake for 38 to 44 minutes until cookies are golden and brownies have a shiny top. A toothpick inserted into a brownie section should have some moist crumbs. Avoid overbaking!
Serve & Store: Cool the bars in the pan on a wire rack for about 1-2 hours before slicing. Sprinkle with flaky sea salt if desired. Store leftovers in an airtight container at room temperature for 3-4 days. Warming slices in the microwave is highly recommended for a delightful treat!
How to Serve Brown Butter Brookies
Serve Brown Butter Brookies warm for a gooey experience, or let them cool for a more cake-like texture. These bars pair wonderfully with a scoop of ice cream or a drizzle of chocolate sauce. Enjoy with a cup of coffee or milk for a perfect dessert.
How to Store Brown Butter Brookies
Once cooled, place any leftover Brookies in an airtight container at room temperature. They will stay fresh for about 3-4 days. For longer storage, consider freezing individual pieces wrapped in plastic wrap and then placed in a freezer bag.
Tips to Make Brown Butter Brookies
- Ensure your eggs are at room temperature for the best texture.
- Don’t skip the browning of the butter; it adds depth of flavor.
- Be careful not to overmix the brownie batter after adding the chocolate—it can affect the texture.
- If you prefer a sweeter treat, you can add more chocolate chips or a sprinkle of sea salt on top right before baking.
Variation
For a different twist, try adding nuts like walnuts or pecans to the brownie batter. You could also use different types of chocolate chips, such as white chocolate or butterscotch.
FAQs
Can I make these Brookies ahead of time?
Yes, you can prepare the dough in advance and store it in the fridge for a day. Just bake them fresh right before serving!
Can I freeze Brown Butter Brookies?
Absolutely! Once cooled, individually wrap the bars and they will freeze well for up to 2 months.
What’s the best way to reheat Brookies?
The microwave is best for reheating! A few seconds will warm them up and restore their fudgy texture.
Making Brown Butter Brookies is an enjoyable experience that leads to a delicious reward. With rich flavors and a fun combination, they are sure to become a favorite in your dessert rotation!
Print
Brown Butter Brookies
A delightful combination of chocolate chip cookies and fudgy brownies, enhanced with brown butter for a rich, nutty flavor.
- Total Time: 74 minutes
- Yield: 16 servings 1x
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 (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 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
- Prep: 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.
- Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars, then add the eggs and vanilla. Continue whisking until smooth, about 30-45 seconds. Stir in the dry ingredients, finishing with the chocolate chips or chunks. Divide the dough into two equal halves (about 640 grams each). Press one half of the dough into the prepared pan, lift out the parchment, and set aside.
- Brown the Butter: In a medium saucepan over medium heat, melt cubed butter, stirring occasionally. Once melted, reduce heat to medium-low. Cook until the butter turns a deep golden color and smells nutty—about 3-6 minutes.
- Make the Brownie Batter: Stir the semi-sweet chocolate into the browned butter until melted. Whisk in the vegetable oil and cocoa powder. Let cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for 1-2 minutes until smooth. Then, whisk in the powdered sugar, vanilla, and salt. Ensure the chocolate mixture isn’t too hot and whisk it into the egg/sugar mixture. Fold in the flour and espresso powder, then the chocolate chips.
- Assemble: Spread slightly more than half of the brownie batter in the lined pan. Place the cookie dough on top, then spread the remaining brownie batter. Form thick discs with the leftover cookie dough and place them on top. Press in extra chocolate chips if desired.
- Bake: Bake for 38 to 44 minutes until cookies are golden and brownies have a shiny top. A toothpick inserted into a brownie section should have some moist crumbs. Avoid overbaking!
- Serve & Store: Cool the bars in the pan on a wire rack for about 1-2 hours before slicing. Sprinkle with flaky sea salt if desired. Store leftovers in an airtight container at room temperature for 3-4 days. Warm slices in the microwave for a delightful treat!
Notes
For an extra flavor twist, try adding nuts like walnuts or pecans to the brownie batter or use different types of chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 26g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: brown butter, brookies, chocolate chip cookies, brownies, dessert