Description
Brown Butter Brookies combine the best of both worlds: fudgy brown butter brownies and chewy chocolate chip cookies layered together for a perfect balance. The recipe involves browning butter for deep, nutty flavor in the brownies, preparing classic chocolate chip cookie dough, and assembling them in layers to achieve even baking and delightful texture contrast.
Ingredients
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 tsp salt
- 1 and 1/2 cups chocolate chips
Brownies
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 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
Topping
- Flaky sea salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Spray a 9×13 metal pan with nonstick spray and line it with parchment paper to make removal and slicing easier later.
- Make the Chocolate Chip Cookie Dough: In a large mixing bowl, melt the 14.5 tbsp salted butter. Whisk in the dark brown sugar and granulated sugar until combined. Add the 2 eggs and 1.5 tsp vanilla extract, whisking about 30-45 seconds until smooth. Stir in the dry ingredients – 3 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt – then fold in the 1.5 cups chocolate chips. Divide the dough into two equal halves (~640 grams each). Press half into the prepared pan, place a new piece of parchment on top, and set aside for layering later. Keep the remaining dough in the bowl.
- Browning the Butter: In a medium saucepan over medium heat, melt the 3/4 cup cubed salted butter, stirring occasionally. Once melted, reduce heat to medium-low and continue cooking, stirring frequently. The butter will foam, bubble, then turn a golden brown color with a nutty aroma, which takes about 3-6 minutes.
- Make the Brownie Batter: Off the heat, stir in 4 ounces chopped semi-sweet chocolate until melted. Whisk in 1/4 cup vegetable oil and 3/4 cup cocoa powder. Set aside to cool slightly. In a large bowl, whisk together the 3 large eggs, 1 egg yolk, and 3/4 cup granulated sugar for 1-2 minutes until sugar dissolves and the mixture is smooth. Add 1.5 cups powdered sugar, 2 tsp vanilla extract, and 1/4 tsp salt, whisking to combine. Once the chocolate mixture is warm but not hot, whisk it into the egg mixture. Fold in 1/2 cup flour and a pinch of espresso powder if using, then fold in 1 cup semi-sweet chocolate chips.
- Assemble the Brookies: Spread slightly more than half the brownie batter evenly over the cookie dough layer in the pan. Carefully lift the sheet of cookie dough out of the bowl (using the parchment paper) and place it on top of the brownie batter, removing the extra parchment paper. Spread the remaining brownie batter over that cookie dough layer. Using the remaining cookie dough, form large, thick discs and place them on top of the last brownie batter layer. Press extra chocolate chips into any bare spots of cookie dough if desired.
- Bake: Bake in the preheated oven for 38 to 44 minutes. The brookies should have golden cookie tops and brownies with shiny surfaces. A toothpick inserted in the center should come out with moist crumbs but no wet batter. Avoid overbaking.
- Cool and Serve: Cool the brookies in the pan on a wire rack for 1 to 2 hours before slicing. Optionally sprinkle flaky sea salt over the top before serving.
- Storage: Store leftovers in an airtight container at room temperature for 3-4 days. Warm slices briefly in the microwave for best flavor and texture.
Notes
- Using parchment paper in layers helps with easy removal and clean layering.
- Brown butter adds a deep, nutty flavor contrasting traditional brownie taste.
- Do not overbake; aim for toothpick to come out with moist crumbs, not wet batter.
- Optional espresso powder enhances chocolate flavor complexity.
- Flaky sea salt on top balances sweetness and enhances flavor.
- Warming leftover bars before serving improves texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
