Brown Butter Brookies Recipe

If you’re ready to taste the ultimate dessert mash-up, let me introduce you to Brown Butter Brookies! Imagine the best chewy chocolate chip cookie and the fudgiest brownie, swirled together in every irresistible bite. These bars have a deeply flavorful, nutty twist from browned butter, and they’re the kind of treat you’ll want to share—only if you have any left to spare.

Ingredients You’ll Need

The magic behind Brown Butter Brookies is in the blend of essential, pantry-friendly ingredients—each one chosen for a reason! Every element, from dark brown sugar to the final shower of flaky salt, works together to create rich flavor, melty texture, and gorgeous contrast.

• Salted butter: Browning the butter unlocks a toasty, nutty layer of flavor that makes these brookies shine.
• Dark brown sugar: Deep caramel notes add chew and depth to the cookie dough.
• Granulated sugar: Balances sweetness and helps with the brookies’ crispy edges and shine.
• Eggs (plus an extra yolk for brownies): Bind the ingredients and provide structure for that signature chewy bite.
• Vanilla extract: A classic ingredient that’s essential for warmth and aroma.
• All-purpose flour: The sturdy backbone for both the cookies and brownies.
• Baking soda & baking powder: These help the cookie layer stay soft and rise just enough.
• Salt: Not just a seasoning—salt enhances the chocolate and keeps everything in delicious balance.
• Semi-sweet chocolate chips and chopped chocolate: Scattered in both layers for extra gooey chocolate in every single bite.
• Cocoa powder: Yields that ultra-fudgy, dense brownie base.
• Vegetable oil: Contributes to the moistness of the brownies, making them extra rich.
• Powdered sugar: Gives gloss and tenderness to the brownie layer.
• Espresso powder (optional): Just a pinch can intensify the chocolate flavor without tasting like coffee.
• Flaky sea salt (optional, for topping): The finishing touch to make the chocolate flavors pop.

Variations

One of my favorite things about Brown Butter Brookies? They’re endlessly customizable! With a simple switch or swap, you can tailor them to different diets or simply shake things up for a flavor adventure.

• Gluten-free brookies: Substitute a high-quality 1:1 gluten-free flour blend in place of regular flour for a treat everyone can enjoy.
• Peanut butter twist: Swirl a few tablespoons of peanut butter into the brownie batter, or add peanut butter chips for a decadent riff on classic brookies.
• Go nutty: Stir in toasted pecans, walnuts, or hazelnuts for extra crunch and richness in either layer.
• Mix up the chips: Try white chocolate, butterscotch, or dark chocolate chunks for added variety and fun flavor combinations.

How to Make Brown Butter Brookies

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350℉, so it’s perfectly hot when you’re ready. Spray a 9×13-inch metal pan with nonstick spray and line it with parchment paper, leaving overhang for easy lifting and slicing—trust me, this trick makes your bars look bakery-worthy!

Step 2: Make the Chocolate Chip Cookie Dough

Melt the butter, then whisk in both sugars until smooth. Add eggs and vanilla, whisking again until everything is glossy and unified. Fold in your flour, baking soda, baking powder, and salt, followed by the chocolate chips. Divide the dough in half: press one half into your lined pan, lift it out with the parchment (you’ll assemble later), then swap in a fresh sheet of parchment for baking the brookies.

Step 3: Brown the Butter for Brownies

Set a saucepan over medium heat, add cubed butter, and stir as it melts. Keep going until the butter foams, turns a deep golden shade, and smells delightfully nutty—watch closely, because brown butter is worth obsessing over and makes all the difference in Brown Butter Brookies!

Step 4: Make the Brownie Batter

Off the heat, stir chopped chocolate into your hot browned butter until smooth, then whisk in oil and cocoa powder. Set aside to cool a bit. In a large bowl, vigorously whisk eggs, extra yolk, and sugar until the mixture is glossy and smooth (no gritty sugar left). Add powdered sugar, vanilla, and salt next. Stream in your slightly cooled chocolate-butter mixture, then fold in flour, espresso powder (if using), and chocolate chips for extra gooey goodness.

Step 5: Assemble the Brookies

Spread a bit more than half your brownie batter in the prepared pan. Carefully lay the pre-pressed cookie dough layer over the top, peeling off the parchment. Dollop the rest of the brownie batter, smoothing gently, then finish by dotting the top with big discs of remaining cookie dough. Press in extra chocolate chips for that bakery-look and irresistible pools of chocolate.

Step 6: Bake & Cool

Bake for 38-44 minutes, until the brookies have golden, chewy cookie edges and shiny, crackly brownie tops. A toothpick in the brownie should reveal a few moist crumbs—don’t overbake! Cool completely in the pan for at least an hour; this patience is rewarded with perfect, sliceable bars rather than a molten mess (no matter how tempting it looks).

How to Serve Brown Butter Brookies

Garnishes

t’s all about the finishing touches! Sprinkle warm Brown Butter Brookies with flaky sea salt as soon as they come out of the oven—the salt melts in ever so slightly, making the chocolate flavors practically sing. For an extra-sophisticated twist, dust with a little cocoa or add a swirl of melted chocolate on top.

Side Dishes

To turn these into a proper dessert moment, serve brookies alongside scoops of vanilla ice cream, fresh berries, or even a cloud of softly whipped cream. Bitter coffee or a rich cup of hot chocolate are also perfect partners for these decadent squares.

Creative Ways to Present

For a playful twist, cut Brown Butter Brookies into fun shapes with cookie cutters, or stack them sundae-style with ice cream and a cherry on top. For parties, wrap individual squares in parchment and twine for a rustic, bakery feel, or arrange them on a serving platter with alternating cookie and brownie sides facing up for a dramatic, mouthwatering display.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Brown Butter Brookies in an airtight container at room temperature—they’ll stay soft and fresh for 3-4 days. Keep a piece of parchment between layers to prevent sticking, and your afternoon snack is always ready!

Freezing

Brookies freeze beautifully! Slice them into bars and wrap tightly in plastic, then pop them in a freezer bag. They’ll keep well for up to three months—just thaw at room temperature or even enjoy cold for an extra-dense, fudgy treat.

Reheating

For that fresh-from-the-oven gooeyness, reheat even just one slice in the microwave for 10-15 seconds. The chocolate melts again and the kitchen smells heavenly—just like batch day!

FAQs

Final Thoughts

Give Brown Butter Brookies a try and watch them win over anyone who takes a bite! There’s something truly special about the way the buttery cookie crumb, glossy brownie, and extra chocolate melt together—these are the treat you’ll crave again and again. Happy baking, friend—I know you’ll love every chewy, gooey, chocolatey square!

Print