Why Make This Recipe
Brown Butter Brookies combine the best of both worlds: rich brownie flavor and comforting chocolate chip cookie goodness. This dessert is perfect for sharing at parties, gatherings, or simply indulging during a cozy night in. The nutty flavor of brown butter adds a unique twist, taking the traditional brookie to new heights. With just the right balance of chewy and gooey textures, these bars will surely impress everyone who tries them.
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 later.
Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars until incorporated. Add the eggs and vanilla, whisking until smooth (about 30-45 seconds). Stir in the dry ingredients, then add the chocolate chips. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan and set it aside.
Brown the Butter: In a medium saucepan over medium heat, melt the cubed butter. Stir occasionally. Once melted, reduce to medium-low heat. Stir until the butter turns golden brown and has a nutty aroma, about 3-6 minutes.
Make the Brownie Batter: Stir the semi-sweet chocolate into the browned butter until melted. Then whisk in the vegetable oil and cocoa powder. Let it cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar, whisking for 1-2 minutes until smooth. Add the powdered sugar, vanilla, and salt. Make sure the chocolate mixture isn’t too hot, then stir it into the egg mixture. Fold in the flour and optional espresso powder, then the chocolate chips.
Assemble: Spread a little more than half the brownie batter into the lined pan. Layer the cookie dough on top, removing the parchment paper. Spread the remaining brownie batter over this. Create thick discs with the remaining cookie dough and place them on top. Press extra chocolate chips into any bare spots if desired.
Bake: Bake for 38 to 44 minutes. The cookies should be golden, and the brownies will have a shiny top. A toothpick inserted into a brownie spot should have moist crumbs, not wet batter. Avoid overbaking!
Serve & Store: Allow the bars to cool in the pan on a wire rack for about 1-2 hours before slicing. Optionally, sprinkle with flaky sea salt. Store leftovers in an airtight container at room temperature for 3-4 days. Reheat any slices in the microwave for extra gooeyness.
How to Serve Brown Butter Brookies
Cut the brookies into squares and serve them warm or at room temperature. They pair well with a scoop of vanilla ice cream or a glass of milk. You can also drizzle some chocolate sauce over the top for an extra delicious treat.
How to Store Brown Butter Brookies
To keep your Brown Butter Brookies fresh, store them in an airtight container at room temperature. They will stay good for up to 3-4 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap them tightly.
Tips to Make Brown Butter Brookies
- Keep an eye on the butter while browning; it can go from perfectly browned to burnt quickly.
- Use room temperature eggs to help the batter mix smoothly.
- Optional espresso powder can enhance the chocolate flavor—don’t skip it if you have it on hand!
Variation
Feel free to mix up the types of chocolate chips you use. You can use white chocolate chips, dark chocolate chunks, or even add nuts for a different texture. You can also experiment with adding caramel or peanut butter swirls for a unique twist.
FAQs
1. Can I make these brookies ahead of time?
Yes! You can prepare them a day in advance. Store them in an airtight container at room temperature.
2. How can I tell when they are done baking?
The top should look shiny and slightly crinkled, and a toothpick inserted into the brownies should come out with a few moist crumbs.
3. Can I freeze the leftovers?
Absolutely! Wrap the brookies tightly in plastic wrap or foil before placing them in an airtight container or freezer bag. They will keep well for about a month.
Brown Butter Brookies
Ingredients
Method
- Preheat your oven to 350°F. Spray a 9×13 metal pan with nonstick spray and line it with parchment paper for easy removal later.
- Melt the butter in a large mixing bowl. Whisk in the sugars until incorporated.
- Add the eggs and vanilla, whisking until smooth (about 30-45 seconds).
- Stir in the dry ingredients, then add the chocolate chips.
- Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan and set it aside.
- In a medium saucepan over medium heat, melt the cubed butter.
- Stir occasionally. Once melted, reduce to medium-low heat.
- Stir until the butter turns golden brown and has a nutty aroma, about 3-6 minutes.
- Stir the semi-sweet chocolate into the browned butter until melted.
- Then whisk in the vegetable oil and cocoa powder. Let it cool slightly.
- In a large mixing bowl, add the eggs, egg yolk, and granulated sugar, whisking for 1-2 minutes until smooth.
- Add the powdered sugar, vanilla, and salt.
- Make sure the chocolate mixture isn’t too hot, then stir it into the egg mixture.
- Fold in the flour and optional espresso powder, then the chocolate chips.
- Spread a little more than half the brownie batter into the lined pan.
- Layer the cookie dough on top, removing the parchment paper.
- Spread the remaining brownie batter over this.
- Create thick discs with the remaining cookie dough and place them on top. Press extra chocolate chips into any bare spots if desired.
- Bake for 38 to 44 minutes. The cookies should be golden, and the brownies will have a shiny top.
- A toothpick inserted into a brownie spot should have moist crumbs, not wet batter. Avoid overbaking!
- Allow the bars to cool in the pan on a wire rack for about 1-2 hours before slicing.
- Optionally, sprinkle with flaky sea salt.
- Store leftovers in an airtight container at room temperature for 3-4 days. Reheat any slices in the microwave for extra gooeyness.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]