Love brownies? Love cookies? Why choose between them when you can have the ultimate dessert hybrid—Brown Butter Brookies! This delicious treat combines the chewy richness of chocolate chip cookies with the fudgy indulgence of brownies, all elevated with the nutty magic of brown butter.
What Are Brown Butter Brookies?
Brookies are the perfect dessert fusion—half brownie, half cookie, and 100% indulgent. What makes Brown Butter Brookies stand out is the use of browned butter, which adds a deep, toasty flavor and an irresistible aroma that elevates both layers. These treats offer contrasting textures in one bite: a gooey brownie base topped with a crispy, chewy cookie.
Why You’ll Love These Brookies
- Two desserts in one: Get the best of brownies and cookies in a single bite.
- Complex, nutty flavor: Thanks to the browned butter.
- Versatile & customizable: Add nuts, chocolate chips, or drizzle with caramel.
- Perfect for any occasion: Great for parties, potlucks, or cozy nights at home.
The Secret Ingredient: Brown Butter
Brown butter is unsalted butter that’s been melted and gently cooked until the milk solids turn golden brown. This process gives it a rich, nutty flavor that adds depth to baked goods. It’s an easy trick that yields maximum flavor impact.
How to Make Brown Butter:
- Place unsalted butter in a light-colored saucepan over medium heat.
- Stir constantly as the butter melts and foams.
- In 3–5 minutes, it will turn golden brown and smell toasty.
- Remove from heat immediately and pour into a heatproof bowl to prevent burning.
Pro tip: Strain it through a fine mesh sieve to remove any burned bits.
Tools You’ll Need
- Mixing bowls (2 medium)
- Whisk and spatula
- 9×9-inch baking pan
- Parchment paper
- Saucepan (for browning butter)
- Measuring cups and spoons
Ingredient List
For the Brownie Base:
- 1/2 cup (1 stick) unsalted butter, browned
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
For the Cookie Top:
- 1/2 cup (1 stick) unsalted butter, browned
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (milk or dark)
Step-by-Step Instructions
Step 1: Prepare Brown Butter
Brown butter adds flavor to both the brownie and cookie layer.
- Brown 1 stick of butter for the brownie base, and another for the cookie layer. Let both cool before using.
Step 2: Make the Brownie Batter
- In a mixing bowl, whisk browned butter, granulated sugar, brown sugar, eggs, and vanilla.
- Add cocoa powder, flour, baking powder, and salt. Mix until just combined.
- Fold in chocolate chips.
- Spread the batter evenly in a parchment-lined 9×9 baking pan.
Step 3: Make the Cookie Dough
- In a separate bowl, mix browned butter, brown sugar, granulated sugar, egg, and vanilla.
- Add flour, baking soda, and salt. Stir until a dough forms.
- Fold in chocolate chips.
- Gently spread over the brownie batter with a spatula.
Step 4: Bake the Brookies
- Preheat oven to 350°F (175°C).
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool for 15–20 minutes before slicing.
Expert Tips for Perfect Brookies
1. Don’t Overbake
Brookies are best when slightly underbaked. This keeps the brownie layer fudgy and moist.
2. Chill the Cookie Dough
Chilling for 10 minutes before layering helps the cookie dough sit better on the brownie base.
3. Use Good Chocolate
The quality of your chocolate will affect flavor—use real chocolate chunks or premium chips.
4. Slice with a Hot Knife
To get clean edges, dip your knife in warm water and wipe between each slice.
Flavor Variations
Salted Caramel Brookies
- Drizzle caramel over the top and sprinkle with flaky sea salt.
Peanut Butter Brookies
- Swirl 2 tbsp peanut butter into the brownie layer before baking.
Nutty Brookies
- Add chopped walnuts or pecans to the cookie dough for added crunch.
Mocha Brookies
- Add 1/2 tsp espresso powder to the brownie batter for a coffee-kissed depth.
Serving Suggestions
Serve your warm brookies with:
- A scoop of vanilla ice cream
- A drizzle of melted chocolate or caramel
- A glass of cold milk or a shot of espresso
Storing & Freezing
Storing:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for denser, fudgier texture.
Freezing:
- Wrap cooled brookies in plastic wrap and foil.
- Store in freezer for up to 2 months.
- Thaw at room temperature before serving.
Fun Facts About Brookies & Brown Butter
- Brookies were born from indecision—can’t pick one dessert? Have both!
- Brown butter is known as “beurre noisette” in French.
- They make an amazing edible gift when wrapped in parchment and ribbon.
- You can turn them into ice cream sandwiches with a scoop between two squares.
FAQs
Q: Can I make this gluten-free? A: Yes, use a 1:1 gluten-free flour blend.
Q: Can I use boxed brownie mix? A: You can, but making it from scratch with brown butter improves flavor.
Q: Can I double the recipe? A: Yes! Use a 9×13 pan and adjust baking time to 25–30 minutes.
Q: What kind of chocolate works best? A: A mix of semi-sweet and dark chocolate chips adds complexity.
Q: Should I chill the dough overnight? A: It’s optional, but it enhances the flavor of the cookie layer.
Final Thoughts
Brown Butter Brookies are more than just a trendy dessert—they’re a celebration of two timeless favorites in one easy-to-make treat. With their crisp cookie tops and gooey brownie bases, they’re bound to become a favorite in your recipe collection.
