Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Scale
  • 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

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

  • Author: aymane-mouraigmail-com-2
  • 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