Brown Butter Brookies Recipe
The Brown Butter Brookies Recipe is a dream for dessert lovers. Combining rich brownies with gooey chocolate chip cookies, it brings the best of both worlds.
Equipment
- Medium saucepan
- Mixing bowls (2 large, 1 medium)
- Measuring cups and spoons
- Rubber spatula
- Hand mixer or stand mixer
- Whisk
- 9x13 inch baking pan
- Parchment paper
- Cooling rack
- Knife for slicing
Ingredients
For Brown Butter:
- 1 cup 2 sticks unsalted butter
For Brownie Layer:
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup all-purpose flour
- ¼ tsp salt
For Cookie Layer:
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
Instructions
- Brown the butter in a saucepan. Stir often.
- Pour half into one mixing bowl. Let it cool.
- Add cocoa powder, sugars, and vanilla. Mix well.
- Beat in eggs. Stir until fully combined.
- Fold in flour and salt. Set aside brownie batter.
- Use other half of butter for cookie dough.
- Beat butter with sugars in another bowl.
- Add egg and vanilla. Mix until fluffy.
- Stir in flour, salt, and baking soda.
- Fold in chocolate chips evenly.
- Line baking pan with parchment paper.
- Spread brownie batter at the bottom.
- Drop spoonfuls of cookie dough on top.
- Gently smooth the top with spatula.
- Bake at 350°F (175°C) for 30–35 minutes.
- Cool completely on a wire rack before slicing.
Notes
- Don’t skip browning the butter—it adds amazing flavor.
- Cool the brown butter before mixing. Prevents curdling.
- Use room-temperature eggs for better batter texture.
- Line your pan for easy brookie removal.
- Chill cookie dough for 10 minutes if too soft.
- Use high-quality chocolate chips for richer taste.
- Test doneness with a toothpick—should come out clean.