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Brown Butter Brookies

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Indulge in the best of both worlds with these irresistible Brown Butter Brookies, featuring a chewy chocolate chip cookie layer and a fudgy, nutty brownie layer.

Ingredients

Scale
  • For the Chocolate Chip Cookies:
  • 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 salt
  • 1 and 1/2 cups chocolate chips 270 grams
  • For the Brownies:
  • 3/4 cup salted butter, cubed 170 grams before browning, 140 grams after
  • 4 ounces semi-sweet chocolate, chopped 113 grams
  • 1/4 cup vegetable oil 55 grams
  • 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 10 grams
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour, spooned & leveled or weighed out 65 grams
  • pinch of espresso powder optional
  • 1 cup semi-sweet chocolate chips 180 grams
  • For Topping
  • flaky sea salt, optional

Instructions

  1. Preheat your oven to 350℉ (175°C).
  2. Spray a 9×13 metal pan with nonstick spray.
  3. Line the pan with parchment paper, leaving an overhang to lift later.
  4. Melt 14.5 tbsp salted butter in a large mixing bowl.
  5. Whisk 3/4 cup dark brown sugar and 3/4 cup granulated sugar into the melted butter until combined.
  6. Add 2 large eggs and 1 and 1/2 tsp vanilla extract to the sugar mixture.
  7. Whisk until smooth and combined, about 30-45 seconds.
  8. Stir in 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt until just combined.
  9. Fold in 1 and 1/2 cups chocolate chips.
  10. Divide the cookie dough into two equal halves (approximately 640 grams each).
  11. Press one half of the cookie dough evenly into the prepared pan.
  12. Lift out the parchment paper with the pressed cookie dough and replace with a new piece for later.
  13. Set aside the pressed cookie dough layer.
  14. Add 3/4 cup cubed salted butter to a medium saucepan over medium heat.
  15. Melt the butter, stirring occasionally.
  16. Once melted, reduce heat to medium-low.
  17. Continue cooking the butter, stirring frequently, until it gets foamy, bubbly, turns a deep golden color, and develops a nutty, caramely aroma (3-6 minutes after melting).
  18. Remove the browned butter from the heat.
  19. Stir in 4 ounces chopped semi-sweet chocolate until completely melted.
  20. Whisk in 1/4 cup vegetable oil and 3/4 cup cocoa powder.
  21. Set the chocolate mixture aside to cool slightly.
  22. In a large mixing bowl, add 3 large eggs, 1 large egg yolk, and 3/4 cup granulated sugar.
  23. Whisk for 1-2 minutes until the sugar is fully dissolved (mixture should feel smooth between fingers).
  24. Whisk in 1 and 1/2 cups powdered sugar, 2 tsp vanilla extract, and 1/4 tsp salt.
  25. Ensure the chocolate mixture is no longer piping hot, then whisk it into the egg/sugar mixture.
  26. Fold in 1/2 cup all-purpose flour and a pinch of optional espresso powder until just combined.
  27. Fold in 1 cup semi-sweet chocolate chips.
  28. Spread slightly more than half of the brownie batter evenly in the bottom of the lined 9×13 pan.
  29. Carefully lay the reserved sheet of cookie dough on top of the brownie batter, removing the extra piece of parchment paper.
  30. Spread the remaining brownie batter evenly on top of the cookie dough layer.
  31. Form large, thick discs with the remaining cookie dough and place them on top of the brownie batter.
  32. Press extra chocolate chips into any bare spots on the cookie dough, if desired.
  33. Bake for 38 to 44 minutes.
  34. The cookies will be golden and the brownies will have a shiny top.
  35. A toothpick inserted into the center of a brownie spot should have some moist crumbs, but no wet batter.
  36. Allow the brookies to cool completely in the pan on a wire rack for 1-2 hours before slicing.
  37. Sprinkle with flaky sea salt, if desired, before serving.

Notes

Weighing your flour is key for consistent results and prevents dry brookies.
Don’t overbake; the brookies will continue to set as they cool.
Ensure eggs are at room temperature for optimal texture.
Cool completely before slicing for clean, neat bars.

Find it online: https://timelesscrumb.com/brown-butter-brookies-recipe/