A dessert that seamlessly combines the best of two beloved treats—chocolate chip cookies and brownies—brown butter brookies are the ultimate indulgence. The contrast between the rich, fudgy brownie layer and the soft, chewy cookie dough creates a texture that is both comforting and deeply satisfying. The use of browned butter elevates this treat, infusing it with a warm, nutty undertone that enhances the depth of flavor. Perfect for chocolate lovers and dessert enthusiasts alike, these brookies deliver the ideal balance of sweetness and richness in every bite.
Ingredient Breakdown
Each component of this recipe plays a crucial role in achieving the perfect brookie. The chocolate chip cookie dough relies on all-purpose flour for structure, baking soda and baking powder for lift, and brown sugar for moisture and a deep caramel-like sweetness. The addition of room-temperature eggs ensures the dough binds together smoothly, while the chocolate chips melt into rich pockets of flavor. Meanwhile, the brownie layer features a combination of cocoa powder and melted semi-sweet chocolate for a deep, intense chocolate experience. Browned butter adds complexity, its toasty aroma enhancing the overall richness. Espresso powder is optional but recommended, as it intensifies the chocolate flavor without overpowering the dessert. Extra chocolate chips within the brownie batter create gooey, melted bits throughout, while a sprinkle of flaky sea salt on top provides a delicate contrast to the sweetness.
Step-by-Step Preparation Guide
Preparing the Baking Pan
Lining the pan with parchment paper is key to ensuring easy removal and clean slices. A metal 9×13-inch pan is preferred, as it conducts heat evenly, leading to consistent baking across both layers. Lightly coating the pan with nonstick spray before adding the parchment keeps it secure and prevents shifting during assembly.
Making the Chocolate Chip Cookie Dough
To achieve the perfect texture, the butter is first melted before being combined with brown sugar and granulated sugar. Whisking in the eggs and vanilla ensures an even, smooth consistency before the dry ingredients are gradually incorporated. It’s crucial to mix the dough until just combined—overmixing can lead to dense, tough cookies. Chocolate chips are folded in last, distributing them evenly to guarantee melty pockets of chocolate throughout the dough.
Browning the Butter for the Brownies
Brown butter is the secret to adding a layer of richness and warmth to the brownies. The process begins by melting cubed butter over medium heat, then reducing the temperature to medium-low. As the butter foams and bubbles, it gradually turns a golden amber shade, releasing an aromatic, caramelized scent. Stirring constantly prevents burning, ensuring a nutty, toasty result. The moment the butter reaches the perfect hue, it’s removed from heat and combined with chopped semi-sweet chocolate, allowing the residual warmth to melt it smoothly.
Whipping Up the Brownie Batter
Whisking the eggs, egg yolk, and granulated sugar together until smooth is essential for achieving the signature crackly brownie top. To test readiness, a small amount of the mixture can be rubbed between two fingers—if no sugar granules remain, it’s fully dissolved. The powdered sugar, vanilla, and salt are added next, followed by the slightly cooled browned butter mixture. Cocoa powder and vegetable oil further enhance the rich chocolate depth. Finally, the flour and optional espresso powder are gently folded in, followed by the additional chocolate chips, ensuring a glossy, velvety batter.
Assembling the Brookies
A strategic layering process is key to achieving the perfect balance of textures. Slightly more than half of the brownie batter is spread into the prepared pan as a sturdy base. The previously pressed and chilled cookie dough sheet is then carefully placed on top, ensuring an even fit. The remaining brownie batter is poured over, creating a luscious, chocolate-rich top layer. The final step involves forming thick discs of cookie dough and arranging them on the surface, leaving some room for spreading. Pressing a few extra chocolate chips into the cookie dough enhances both presentation and flavor.
Baking to Perfection
Baking at 350°F (175°C) for 38 to 44 minutes ensures a perfectly baked brookie with a golden cookie surface and a fudgy brownie base. Checking for doneness is crucial—when a toothpick inserted into a brownie section comes out with moist crumbs (not wet batter), they’re ready. Overbaking should be avoided, as it can lead to dry brownies and tough cookies.
Recipe Tips & Frequently Asked Questions
The best way to cool brookies before slicing:
Let them cool in the pan on a wire rack for at least 1 to 2 hours to allow the layers to set properly.
How to adjust baking time based on different oven types:
If using a glass or ceramic pan, increase the baking time by 5-7 minutes as these materials heat more slowly.
Tips for getting the cookie and brownie layers to bake evenly:
Ensure both batters are spread smoothly and evenly in the pan before baking.
Can I use unsalted butter instead of salted?
Yes, but add an extra ¼ teaspoon of salt to the recipe to balance the flavors.
How do I store brookies to keep them fresh?
Store in an airtight container at room temperature for up to four days.
Can I freeze the dough or baked brookies?
Yes, both the dough and fully baked brookies can be frozen for up to two months. Thaw at room temperature before serving.
What’s the best way to reheat for the gooey effect?
A few seconds in the microwave will restore the warm, melty chocolate texture.
What to Serve With This Recipe
Brookies pair beautifully with a variety of beverages and desserts, making them a versatile treat for any occasion. A glass of cold milk or a hot cup of coffee enhances the rich, chocolatey flavors. For an extra indulgence, serve warm brookies with a scoop of vanilla or caramel ice cream, allowing the contrasting temperatures to create a delightful experience. They can also be dressed up for special occasions by drizzling with melted chocolate or caramel and garnishing with crushed nuts or sprinkles.
The combination of brown butter chocolate chip cookies and rich, fudgy brownies makes these brookies an irresistible treat. With a perfectly crisp yet chewy cookie layer and a gooey, melt-in-your-mouth brownie base, they are a must-try for any dessert enthusiast. Experimenting with add-ins like nuts, toffee bits, or different types of chocolate chips can take these brookies to new heights. Whether served at gatherings, enjoyed with a cozy drink, or saved for an indulgent midnight snack, they are guaranteed to satisfy any sweet craving. Proper storage ensures they stay fresh, and a quick warm-up in the microwave will bring them back to their just-baked glory. These brookies are the ultimate way to enjoy the best of both worlds in a single bite.
Ingredients
For the Chocolate Chip Cookies:
3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
¾ cup granulated sugar (156 grams)
¾ cup dark brown sugar, packed (163 grams)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips
14.5 tablespoons salted butter, softened (206 grams)
2 large eggs, at room temperature
1½ teaspoons vanilla extract
For the Brownies:
½ cup all-purpose flour (65 grams)
¾ cup granulated sugar (158 grams)
1½ cups powdered sugar (174 grams)
¾ cup cocoa powder (63 grams)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
¾ cup salted butter, cubed (170 grams before browning, 140 grams after)
4 ounces semi-sweet chocolate, chopped (or chocolate chips)
¼ cup vegetable oil (56 mL)
2 teaspoons vanilla extract
¼ teaspoon salt
Pinch of espresso powder (optional)
1 cup semi-sweet chocolate chips (optional, but adds delicious melted pockets of chocolate!)
For Topping:
Flaky sea salt (optional)
Instructions
Preheat and Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch metal baking pan with nonstick spray. Line it with parchment paper, allowing some overhang for easy lifting later.
Make the Chocolate Chip Cookie Dough
Melt the butter in a large mixing bowl. Stir in the brown and granulated sugars until well combined. Whisk in the eggs and vanilla until smooth, about 30 to 45 seconds. Gradually mix in the dry ingredients until the dough forms, then fold in the chocolate chips. Divide the dough evenly into two portions (roughly 640 grams each). Press one portion firmly into the bottom of the prepared pan, then carefully lift it out with the parchment paper and set it aside. Line the pan with a fresh piece of parchment and leave the remaining dough in the bowl for later.
Brown the Butter
In a medium saucepan, melt the cubed butter over medium heat. Once fully melted, reduce the heat to medium-low and stir frequently. The butter will foam and sizzle before taking on a deep golden hue with a nutty, caramel-like aroma. This process takes about 3 to 6 minutes. Remove from heat and immediately stir in the chopped semi-sweet chocolate until fully melted.
Prepare the Brownie Batter
In a separate large mixing bowl, whisk together the eggs, egg yolk, and granulated sugar for 1 to 2 minutes, until the sugar dissolves completely. To test, rub a small amount between your fingers—if you still feel sugar granules, keep whisking. Once smooth, mix in the powdered sugar, vanilla extract, and salt. Let the chocolate and butter mixture cool slightly before incorporating it into the eggs and sugar mixture. Stir in the cocoa powder and vegetable oil until combined. Finally, fold in the flour, espresso powder (if using), and chocolate chips.
Assemble the Brookies
Pour just over half of the brownie batter into the parchment-lined pan, spreading it evenly. Gently lay the reserved sheet of cookie dough over the brownie layer, then carefully remove the parchment paper. Spread the remaining brownie batter over the top. Shape the remaining cookie dough into large discs and arrange them over the surface. If desired, press extra chocolate chips into any exposed cookie dough.
Bake to Perfection
Transfer the pan to the oven and bake for 38 to 44 minutes. The top should appear glossy, with the cookie dough taking on a golden hue. To check for doneness, insert a toothpick into a brownie section—moist crumbs should cling to it, but there should be no wet batter. Avoid overbaking to maintain the ideal chewy texture.
Cool and Serve
Let the brookies cool in the pan on a wire rack for 1 to 2 hours before slicing. If desired, sprinkle with flaky sea salt for an added touch of flavor.
Storing Leftovers
Once completely cooled, store the brookie bars in an airtight container at room temperature for up to 3 to 4 days. For the best experience, warm them slightly in the microwave before serving.
Brown Butter Brookies Recipe
Ingredients
For the Chocolate Chip Cookies:
- 3 cups all-purpose flour spooned & leveled or weighed out (390 grams)
- ¾ cup granulated sugar 156 grams
- ¾ cup dark brown sugar packed (163 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- 14.5 tablespoons salted butter softened (206 grams)
- 2 large eggs at room temperature
- 1½ teaspoons vanilla extract
For the Brownies:
- ½ cup all-purpose flour 65 grams
- ¾ cup granulated sugar 158 grams
- 1½ cups powdered sugar 174 grams
- ¾ cup cocoa powder 63 grams
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- ¾ cup salted butter cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate chopped (or chocolate chips)
- ¼ cup vegetable oil 56 mL
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Pinch of espresso powder optional
- 1 cup semi-sweet chocolate chips optional, but adds delicious melted pockets of chocolate!
For Topping:
- Flaky sea salt optional
Instructions
Preheat and Prepare the Baking Pan
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch metal baking pan with nonstick spray. Line it with parchment paper, allowing some overhang for easy lifting later.
Make the Chocolate Chip Cookie Dough
- Melt the butter in a large mixing bowl. Stir in the brown and granulated sugars until well combined. Whisk in the eggs and vanilla until smooth, about 30 to 45 seconds. Gradually mix in the dry ingredients until the dough forms, then fold in the chocolate chips. Divide the dough evenly into two portions (roughly 640 grams each). Press one portion firmly into the bottom of the prepared pan, then carefully lift it out with the parchment paper and set it aside. Line the pan with a fresh piece of parchment and leave the remaining dough in the bowl for later.
Brown the Butter
- In a medium saucepan, melt the cubed butter over medium heat. Once fully melted, reduce the heat to medium-low and stir frequently. The butter will foam and sizzle before taking on a deep golden hue with a nutty, caramel-like aroma. This process takes about 3 to 6 minutes. Remove from heat and immediately stir in the chopped semi-sweet chocolate until fully melted.
Prepare the Brownie Batter
- In a separate large mixing bowl, whisk together the eggs, egg yolk, and granulated sugar for 1 to 2 minutes, until the sugar dissolves completely. To test, rub a small amount between your fingers—if you still feel sugar granules, keep whisking. Once smooth, mix in the powdered sugar, vanilla extract, and salt. Let the chocolate and butter mixture cool slightly before incorporating it into the eggs and sugar mixture. Stir in the cocoa powder and vegetable oil until combined. Finally, fold in the flour, espresso powder (if using), and chocolate chips.
Assemble the Brookies
- Pour just over half of the brownie batter into the parchment-lined pan, spreading it evenly. Gently lay the reserved sheet of cookie dough over the brownie layer, then carefully remove the parchment paper. Spread the remaining brownie batter over the top. Shape the remaining cookie dough into large discs and arrange them over the surface. If desired, press extra chocolate chips into any exposed cookie dough.
Bake to Perfection
- Transfer the pan to the oven and bake for 38 to 44 minutes. The top should appear glossy, with the cookie dough taking on a golden hue. To check for doneness, insert a toothpick into a brownie section—moist crumbs should cling to it, but there should be no wet batter. Avoid overbaking to maintain the ideal chewy texture.
Cool and Serve
- Let the brookies cool in the pan on a wire rack for 1 to 2 hours before slicing. If desired, sprinkle with flaky sea salt for an added touch of flavor.
Storing Leftovers
- Once completely cooled, store the brookie bars in an airtight container at room temperature for up to 3 to 4 days. For the best experience, warm them slightly in the microwave before serving.
