Why Make This Recipe
Brown Butter Brookies bring together two of your favorite treats: gooey brownies and chewy chocolate chip cookies. The nutty flavor of brown butter adds a rich twist that elevates these classic desserts into something truly special. Perfect for sharing at parties, gatherings, or simply enjoying at home, brookies satisfy your sweet tooth in the best way.
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:
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Prep: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line it with parchment paper for easy removal later.
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Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars. Add eggs and vanilla, mixing until smooth (about 30-45 seconds). Stir in the dry ingredients, then add the chocolate chips. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan and remove the parchment paper, leaving the dough aside.
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Brown the Butter: In a medium saucepan over medium heat, melt cubed butter. Stir occasionally until the butter becomes foamy and then turns a deep golden shade with a nutty aroma. This should take about 3-6 minutes.
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Make the Brownie Batter: Stir in semi-sweet chocolate until melted, then whisk in vegetable oil and cocoa powder. Allow to cool slightly. In a large bowl, add the eggs, egg yolk, and granulated sugar. Whisk for 1-2 minutes until smooth. Add powdered sugar, vanilla, and salt. Once the chocolate mix is warm, whisk it into the egg mix. Fold in flour and espresso powder, followed by the chocolate chips.
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Assemble: Spread slightly more than half the brownie batter in the bottom of your lined pan. Lay the cookie dough on top and remove the extra parchment paper. Spread the remaining brownie batter on top. Form large discs with the remaining cookie dough and place on top of the batter, pressing in extra chocolate chips if desired.
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Bake: Bake the brookies for 38 to 44 minutes until golden with a shiny brownie surface. A toothpick in the center should have moist crumbs, not wet batter. Avoid overbaking!
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Serve & Store: Allow the bars to cool in the pan on a wire rack for 1-2 hours before slicing. Optionally sprinkle with flaky sea salt. Store leftovers in an airtight container at room temperature for 3-4 days. Warm up slices in the microwave for extra gooeyness.
How to Serve Brown Butter Brookies
Brown Butter Brookies can be served warm as a delicious dessert or snack. Pair them with a scoop of vanilla ice cream for an extra treat! They are also great on their own or with a glass of cold milk.
How to Store Brown Butter Brookies
To keep your brookies fresh, store them in an airtight container at room temperature. They will stay good for 3-4 days. For longer storage, you can freeze them for up to 2 months. Simply thaw at room temperature when ready to enjoy.
Tips to Make Brown Butter Brookies
- Make sure to brown the butter carefully to avoid burning it.
- Use room temperature ingredients for a smoother batter.
- Don’t skip the flaky sea salt on top; it adds great flavor contrast!
Variation
You can mix in nuts or different types of chocolate chips based on your preference. Adding a touch of espresso powder enhances the chocolate flavor even more!
FAQs
1. Can I use margarine instead of butter?
While you can use margarine, the flavor won’t be the same. Butter gives brookies their rich taste.
2. What if I don’t have a 9×13 pan?
You can use two 8×8 pans if needed. Just adjust the baking time accordingly.
3. Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance. Cover it and store it in the fridge for up to 24 hours before baking.