Indulge in all your cravings with a batch of soft and chewy brown butter brookies. This delightful treat features equal parts brown butter chocolate chip cookies and rich, dark, ultra-fudgy brownies, all made in one pan. These brookies are the ultimate chocolate lover’s dream, perfectly combining the best of both worlds for a crowd-pleasing dessert!
WHAT EXACTLY IS A BROOKIE?
Brookies are the ultimate treat for dessert lovers who can’t choose between cookies and brownies—definitely me! My sweet tooth craves it all! With a brookie, you get the best of both worlds in one rich and decadent dessert. The concept is pure genius, and the genius behind the brookie deserves a gold star! These brown butter brookies combine my go-to chocolate chip cookie recipe (with a delightful twist of brown butter) and a deep, dark, ultra-fudgy brownie. While brookies can be made as cookies, like my brookie ice cream sandwiches, I personally think they shine even brighter as bars. I don’t even mind that this recipe makes enough to feed a crowd; I’d happily keep them all to myself!
BEFORE WE GET STARTED
Before we jump into the recipe for these incredibly delicious brown butter brookies, here are a few important notes to keep in mind. First and foremost, don’t skip the brown butter—trust me on this! The flavor it adds to the cookie dough is unbeatable, and it’s worth the extra effort. And yes, you’ll need to chill the brown butter before creaming it with the sugars. I always say, “Don’t mess with a good thing,” and this recipe is definitely a great one!
These brookies are absolutely divine straight from the oven, but if you want those clean, sharp edges, let the bars cool completely. For an even better result, consider chilling the pan in the fridge for a little while before slicing with a sharp knife.
HOW TO MAKE BROWN BUTTER BROOKIES
INGREDIENTS
For the Brownie Layer
- 5 ounces bittersweet chocolate (I use 60% cocoa)
- 1/4 cup (57 g) unsalted butter
- 1 large egg plus 1 egg yolk, room temperature
- 1/3 cup (67 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/3 cup (42 g) all-purpose flour, spooned and leveled
- 3 tablespoons (23 g) Dutch process cocoa, sifted
- 1/4 tsp kosher salt
For the Chocolate Chip Cookie Layer
- 1/2 cup (113 g) unsalted butter, browned, strained, and chilled for one hour
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (57 g) packed light brown sugar
- 1 large egg, room temperature
- 3/4 tsp vanilla extract
- 1 cup plus 2 tablespoons (143 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup (120 g) chocolate chips (I use a mix of bittersweet and semi-sweet)
INSTRUCTIONS
Note: Brown the butter for the chocolate chip cookie layer first and refrigerate it for 45-60 minutes before starting the brownie layer.
For the Brownie Layer
- Preheat the oven to 350°F (175°C).
- Spray an 8 x 8-inch pan with non-stick baking spray and line the bottom and sides with parchment paper, allowing the edges to hang over for easy removal later.
- In a medium saucepan over low heat, melt the chocolate and butter together, stirring often until the butter is melted and the chocolate is smooth and shiny. Remove from heat and let cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg, egg yolk, sugars, and vanilla on high speed for 4-5 minutes until thick and pale.
- Reduce the mixer speed to low and incorporate the cooled chocolate-butter mixture until combined.
- In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
- Remove the mixing bowl from the stand mixer and gently fold in the dry ingredients until just combined. Avoid overmixing. Set aside until ready to assemble.
For the Chocolate Chip Cookie Dough
- To brown the butter, place it in a medium saucepan over medium heat. Stir occasionally until melted. Once it starts to foam and crackle, stir frequently. After about 4-5 minutes, golden brown bits will form at the bottom, the crackling will stop, and the butter will become aromatic and amber in color.
- Remove the pan from heat and pour the butter through a fine mesh strainer into a heat-safe bowl, discarding the brown bits.
- Place the bowl of brown butter in the refrigerator for 45-60 minutes, or until cooled and firm. To speed this up, you can place it in the freezer for about 30 minutes.
- Once cooled, spoon the brown butter into the bowl of a stand mixer fitted with the paddle attachment. Add the sugars and beat on medium-high speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture in three additions, scraping down the sides as needed. Avoid overmixing; it’s fine if a few streaks of flour remain.
- Remove the bowl from the stand mixer and gently fold in the chocolate chips.
To Assemble the Brookies
- Spoon about 1/3 of the brownie mixture into the bottom of the prepared pan, using an offset spatula to smooth it evenly.
- Alternate spoonfuls of the chocolate chip cookie dough and brownie batter across the pan, creating a mottled effect.
- Continue until all the cookie dough and brownie batter are used.
- Gently press the mixtures down with an offset spatula, leveling the top slightly without overworking the dough.
- Bake at 350°F (175°C) for about 25 minutes, or until the edges are golden brown and the center is set. If the cookie dough begins to brown too quickly, cover loosely with aluminum foil.
- For firmer brookies, bake closer to 40 minutes; for gooey brookies, reduce the baking time.
- Remove from the oven and cool completely before slicing.
- For clean edges and even slices, chill the brookies for one hour in the refrigerator before cutting with a sharp knife.
NOTES
Brookies freeze well! Wrap them tightly in plastic wrap followed by aluminum foil, and defrost at room temperature when ready to enjoy.
HOW TO SERVE BROOKIES
You’ll be pleased to know that these one-pan wonders are incredibly freezer-friendly, though I doubt they’ll last long enough to find out! Honestly, I love snacking on them straight from the freezer on a hot day. Alternatively, you can serve them with a generous scoop of vanilla ice cream and a drizzle of hot fudge for an indulgent treat. If you do choose to store your brookies in the freezer, wrap the squares in a layer of plastic wrap, followed by aluminum foil for proper preservation. Simply defrost the bars at room temperature when you’re ready to enjoy!
