why make this recipe
Brown Butter Brookies are the delightful combination of soft, chewy chocolate chip cookies and rich, fudgy brownies. By browning the butter, you create a deeper flavor that takes both the cookies and brownies to a new level. These treats are not just a dessert; they’re a crowd-pleaser perfect for any gathering or a cozy night in.
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 to make for easy removal later.
- Make the Chocolate Chip Cookie Dough: Melt the 14.5 tablespoons of butter in a large mixing bowl. Whisk in the dark brown sugar and granulated sugar. Add the eggs and vanilla extract, then whisk until smooth and well combined, about 30-45 seconds. Stir in the dry ingredients, then fold in the chocolate chips last. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan, then lift out that piece of parchment paper and set it aside.
- Brown the Butter: In a medium saucepan over medium heat, add the cubed butter. Melt it, stirring occasionally. After it’s melted, reduce the heat to medium-low, stirring frequently. The butter will foam and bubble, then turn a deep golden color with a nutty aroma. This should take about 3-6 minutes.
- Make the Brownie Batter: Once the butter is browned, stir in the chopped semi-sweet chocolate until it melts completely, then mix in the vegetable oil and cocoa powder. Let it cool slightly. In a separate bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes until the sugar dissolves. Whisk in the powdered sugar, vanilla extract, and salt. Ensure the chocolate mixture is warm but not hot, then whisk it into the egg mixture. Fold in the flour and optional espresso powder, and then the chocolate chips.
- Assemble: Spread slightly more than half of the brownie batter in the bottom of the lined pan. Lay the sheet of cookie dough on top of the brownie batter, removing any extra parchment paper. Pour the remaining brownie batter over the cookie layer. Form thick discs with the leftover cookie dough and place them on top of the batter. Press extra chocolate chips into any bare spots, if desired.
- Bake: Bake the brookies for 38 to 44 minutes. The cookies will be golden, and the brownies will have a shiny top. A toothpick inserted into the center should come out with some moist crumbs. Avoid overbaking!
- Serve & Store: Allow the bars to cool in the pan on a wire rack for about 1-2 hours before slicing and serving. Optionally, sprinkle with flaky sea salt. Store any leftover bars in an airtight container at room temperature for 3-4 days. Reheat leftover slices in the microwave for an extra treat.
how to serve Brown Butter Brookies
These delicious brookies can be served warm with a scoop of ice cream on the side, or just as they are. They make a perfect dessert for gatherings, parties, or simply a cozy night at home.
how to store Brown Butter Brookies
Store the brookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can freeze them wrapped in plastic wrap and placed in a freezer-safe bag. Just thaw and reheat when ready to enjoy.
tips to make Brown Butter Brookies
- Make sure to whisk the sugar thoroughly into the egg mixture to avoid grainy brownies.
- Use fresh ingredients for the best flavor and texture.
- Don’t overbake! Keep an eye on them towards the end of the baking time for the best results.
variation
You can switch up the chocolate chips by using white chocolate or even butterscotch chips. Add nuts for crunch or even a sprinkle of sea salt on top for an extra flavor boost.
FAQs
- Can I use unsalted butter instead? Yes, but if you use unsalted butter, you may want to increase the salt in the recipe slightly.
- Can I make the dough in advance? Absolutely! You can make both the cookie and brownie dough ahead of time and store them in the refrigerator for up to 2 days. Just let them come to room temperature before assembly.
- What if I don’t have dark brown sugar? You can use light brown sugar instead, but the flavor will be slightly lighter. If you have any molasses, you can add a small amount to granulated sugar to mimic dark brown sugar.
Brown Butter Brookies
Brown Butter Brookies are a delightful combination of soft, chewy chocolate chip cookies and rich, fudgy brownies, featuring a unique flavor from browned butter.
Ingredients
Method
Preparation
- Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line it with parchment paper.
Make the Cookie Dough
- Melt the 14.5 tablespoons of butter in a large mixing bowl. Whisk in the dark brown sugar and granulated sugar.
- Add the eggs and vanilla extract, then whisk until smooth and well combined.
- Stir in the dry ingredients, then fold in the chocolate chips last.
- Divide the dough into two equal halves. Press half of the dough into the prepared pan and set aside.
Brown the Butter
- In a medium saucepan over medium heat, add the cubed butter. Melt it, then reduce the heat to medium-low, stirring frequently until it turns a deep golden color with a nutty aroma.
Make the Brownie Batter
- Once the butter is browned, stir in the chopped semi-sweet chocolate until it melts completely, then mix in the vegetable oil and cocoa powder.
- Let it cool slightly. In a separate bowl, whisk the eggs, egg yolk, and granulated sugar until the sugar dissolves.
- Whisk in the powdered sugar, vanilla extract, and salt, and then mix in the chocolate mixture.
- Fold in the flour and optional espresso powder, then the chocolate chips.
Assemble
- Spread slightly more than half of the brownie batter in the bottom of the lined pan.
- Lay the sheet of cookie dough on top of the brownie batter.
- Pour the remaining brownie batter over the cookie layer and form thick discs with the leftover cookie dough on top.
Bake
- Bake the brookies for 38 to 44 minutes, until golden with a shiny top.
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 leftover bars in an airtight container at room temperature for 3-4 days.
Nutrition
Notes
Make sure to whisk the sugar thoroughly into the egg mixture to avoid grainy brownies. Use fresh ingredients for the best flavor and texture. Don’t overbake!