Brown Butter Brookies
Brown Butter Brookies are an irresistible treat that combines the flavors of chocolate chip cookies and fudgy brownies, enhanced by the rich, nutty taste of browned butter, perfect for any occasion.
Ingredients
For the Chocolate Chip Cookie Dough
- 14.5 tbsp salted butter Melted
- 3/4 cup dark brown sugar, packed 163 grams
- 3/4 cup granulated sugar 156 grams
- 2 large eggs At room temperature
- 1.5 tsp vanilla extract
- 3 cups all-purpose flour Spoon & leveled or weighed out
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1.5 cups chocolate chips
For the Brownie Batter
- 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
- 1.5 cups powdered sugar 174 grams
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour 65 grams
- pinch espresso powder Optional
- 1 cup semi-sweet chocolate chips
- optional Flaky sea salt
Instructions
Preparation
- Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line it with parchment paper.
Make the Chocolate Chip Cookie Dough
- Melt 14.5 tablespoons of salted butter in a large mixing bowl. Whisk in dark brown sugar and granulated sugar.
- Add the eggs and vanilla, and whisk until smooth, about 30-45 seconds.
- Stir in the flour, baking soda, baking powder, and salt, then add the chocolate chips.
- Divide the dough into two equal halves, about 640 grams each. Press half into the prepared pan and set aside.
Brown the Butter
- In a medium saucepan, add the cubed butter over medium heat and stir occasionally.
- Once melted, turn down the heat slightly and continue stirring until it turns golden brown and adds a nutty scent, about 3-6 minutes.
Make the Brownie Batter
- Once the butter is browned, add the chopped semi-sweet chocolate and stir until melted.
- Whisk in the vegetable oil and cocoa powder, allowing it to cool slightly.
- In another bowl, whisk the eggs, egg yolk, and sugars until the sugar dissolves.
- Then whisk in the powdered sugar, vanilla, and salt before adding the warm chocolate mixture.
- Finally, fold in the flour and espresso powder, followed by chocolate chips.
Assemble
- Spread slightly more than half the brownie batter in the bottom of your lined pan.
- Lay the cookie dough on top, then spread the remaining brownie batter over the cookie dough.
- Form thick discs with the remaining cookie dough and place them on top, pressing extra chocolate chips into bare spots, if desired.
Bake
- Bake the brookies for 38 to 44 minutes. The top should look shiny, and a toothpick inserted in the brownie part should come out with moist crumbs. Avoid overbaking.
Serve & Store
- Let the brookies cool in the pan on a wire rack for 1 to 2 hours before slicing. If you like, sprinkle with flaky sea salt.
- Store any leftovers in an airtight container at room temperature for 3-4 days. Reheat slices in the microwave for a warm treat.
Notes
Whisk the sugars well until they dissolve for a smoother cookie texture. For a stronger chocolate flavor, consider using dark chocolate chips or a mix of milk and dark chocolate. Don’t skip the browning step for the butter; it truly enhances the flavor of the brookies. Check the brownies with a toothpick around the lower end of the baking time to avoid overbaking.