Brown Butter Brookies Recipe

These Brown Butter Brookies are a mouthwatering combination of rich, fudgy brownies and chewy, golden-brown chocolate chip cookies, all made even better with the deep, nutty flavor of brown butter. A perfect fusion of two classic desserts, these brookies are an irresistible treat for any chocolate lover. The brownie layer is made with bittersweet chocolate for a rich flavor, while the cookie dough is infused with the warm, aromatic goodness of brown butter, creating a decadent texture that’s both gooey and chewy. Baked to perfection, these brown butter brookies are ideal for a dessert craving or special occasion. Try them today and experience the best of both worlds in one bite!

Ingredients

For the Brownie Layer:

• 5 ounces bittersweet chocolate (60% cocoa)
• 1/4 cup (57 g) unsalted butter
• 1 large egg + 1 egg yolk (room temperature)
• 1/3 cup (67 g) granulated sugar
• 1/4 cup (50 g) light brown sugar (packed)
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/3 cup (42 g) all-purpose flour (spooned and leveled)
• 3 tablespoons (23 g) Dutch process cocoa (sifted)
• 1/4 tsp kosher salt

For the Chocolate Chip Cookie Layer:

• 1/2 cup (113 g) unsalted butter (browned, strained, and chilled for 1 hour)
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (57 g) light brown sugar (packed)
• 1 large egg (room temperature)
• 3/4 tsp vanilla extract
• 1 cup + 2 tablespoons (143 g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup (120 g) chocolate chips (mix of bittersweet and semi-sweet)

Instructions

Brownie Layer:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan and line with parchment paper, leaving edges overhanging for easy removal.
2. Melt the chocolate and butter: In a medium saucepan, melt the bittersweet chocolate and unsalted butter together over low heat, stirring until smooth. Remove from heat and let cool slightly.
3. Beat wet ingredients: In a stand mixer, beat together the egg, egg yolk, granulated sugar, light brown sugar, and vanilla on high speed for 4-5 minutes until thick and pale.
4. Combine: Reduce mixer speed to low, add in the melted chocolate mixture, and mix until incorporated.
5. Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gently fold into the wet ingredients, being careful not to overmix. Set aside.

Chocolate Chip Cookie Layer:

1. Brown the butter: In a saucepan over medium heat, melt the butter, stirring until it begins to foam and crackle. After 4-5 minutes, the butter should be golden brown with a nutty aroma. Strain through a fine mesh sieve into a bowl and refrigerate until firm (45-60 minutes).
2. Beat wet ingredients: Once the brown butter is firm, beat it with the sugars in a stand mixer for 2-3 minutes until fluffy. Add the egg and vanilla and beat until combined.
3. Combine dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients in 3 additions, mixing gently to avoid overmixing. Fold in the chocolate chips.

Assembly and Baking:

1. Assemble the brookies: Spoon 1/3 of the brownie batter into the bottom of the prepared pan. Alternate spoonfuls of cookie dough and brownie batter, creating a mottled effect. Press down gently with an offset spatula.
2. Bake: Bake at 350°F for about 25 minutes, or until the edges are golden brown and the center is set. For gooey brookies, bake for less time; for firmer brookies, bake closer to 40 minutes. If the top browns too quickly, cover with foil.
3. Cool: Let the brookies cool completely before slicing. For clean cuts, refrigerate for an hour before cutting into squares.

Why You’ll Love This Recipe

• Brown Butter Flavor: The nutty richness of browned butter adds depth to both the brownie and cookie layers.
• Perfect Texture: A chewy cookie layer on top of fudgy, gooey brownies creates an irresistible contrast.
• Two Desserts in One: Who can resist a dessert that combines both brownies and chocolate chip cookies? It’s the best of both worlds!
• Customizable: Easily tweak the recipe to fit your personal preferences with different chocolate chips or add-ins.

Tips, Variations, and Substitutions

• For a nuttier flavor: Add some chopped nuts like pecans or walnuts to the cookie dough layer.
• Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Chocolate options: Feel free to swap out the bittersweet chocolate for semi-sweet or even milk chocolate for a sweeter treat.
• For a more decadent treat: Add a layer of caramel between the brownie and cookie layers for extra indulgence.

FAQs

Q: Can I make this ahead of time?

• Yes! You can make the dough and refrigerate it overnight before baking. This will help deepen the flavors.

Q: How do I store leftovers?

• Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.

Serving Suggestions

• Serve brown butter brookies warm with a scoop of vanilla ice cream for an extra indulgent dessert.
• Pair with a cup of coffee or hot cocoa for the perfect treat on a chilly day.

Enjoy the delightful combination of brownies and chocolate chip cookies in one decadent treat with these brown butter brookies!