Brown Butter Brookies

Brown Butter Brookies Recipe: A Delightful Treat You Can’t Resist

Who doesn’t love the combo of brownies and cookies? Brown Butter Brookies combine the best of both worlds into one delicious treat. With a rich, nutty flavor from browned butter, chewy chocolate chip cookie layers, and fudgy brownies, these brookies are a dessert dream come true. The unmistakable aroma will fill your kitchen, making it hard to resist a warm slice straight out of the oven. Perfect for gatherings, after-school snacks, or a midnight treat, these brookies are sure to be a hit.

Why Make This Brown Butter Brookies

Brown Butter Brookies are more than just a dessert; they’re an experience. The deep, nutty flavor from the brown butter elevates each bite, while the combination of soft cookies and rich brownies creates tantalizing contrasts in texture. You’ll enjoy the gooey chocolate chips melting in your mouth, paired with a sweet, chewy cookie base. Plus, these brookies come together easily and can serve a crowd, ensuring everyone gets a taste of this decadent treat.

How to Make Brown Butter Brookies

Creating these brookies is simple and comes together in just a few steps.

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:

Prep: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper. This ensures easy removal and slicing later.

Make the Chocolate Chip Cookie Dough: In a large mixing bowl, melt the butter. Whisk in the dark brown and granulated sugars until smooth. Add the eggs and vanilla, and whisk for about 30-45 seconds. Stir in the flour, baking soda, baking powder, salt, then fold in the chocolate chips. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan, lifting out the parchment paper and replacing it with a new piece. Set the cookie dough aside.

Brown the Butter: In a medium saucepan over medium heat, melt the cubed butter. Once melted, reduce the heat to medium-low and continue to cook, stirring frequently. The butter will foam and bubble before transforming into a deep golden color with a nutty aroma, taking about 3-6 minutes.

Make the Brownie Batter: In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for 1-2 minutes until smooth. Check the temperature of the melted chocolate mixture; it should be warm but not hot. Whisk it into the egg mixture, then fold in the cocoa powder, vegetable oil, and flour along with a pinch of espresso powder if using. Mix in the chocolate chips.

Assemble: Spread slightly more than half of the brownie batter in the lined pan. Place the cookie dough layer on top and gently spread the remaining brownie batter. Form large discs with the remaining cookie dough and arrange them on top. Press extra chocolate chips into any bare spots.

Bake: Bake the brookies for 38 to 44 minutes until the cookies are golden and the brownies have a shiny top. A toothpick inserted into the brownie should come out with moist crumbs, not wet batter.

Serve & Store: Cool the brookies in the pan on a wire rack for 1-2 hours before slicing. Sprinkle with flaky sea salt if desired! Store leftover bars in an airtight container at room temperature for 3-4 days. To enjoy warm slices later, pop them in the microwave for a few seconds.

Nutritional Information

Per serving (assuming 12 servings):

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 120mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g

How to Serve Brown Butter Brookies

These brookies shine at parties, potlucks, and family gatherings. Serve them warm with a scoop of vanilla ice cream on the side for an indulgent treat. Pair them with a cup of coffee or milk to enjoy the flavor even more.

How to Store Brown Butter Brookies

Once cooled, store the brookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them fresh for longer, consider freezing them. Just wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can last up to two months in the freezer.

Expert Tips for Perfect Brown Butter Brookies

1. Brown Your Butter with Care: Watch your butter closely while it browns; it can go from perfect to burnt quickly.
2. Don’t Overmix: When combining the ingredients for the cookie and brownie batters, mix until just combined to keep them soft.
3. Use Quality Chocolate: Higher quality chocolate enhances the flavor significantly, so choose good chocolate chips or bars for the best results.

Delicious Variations

• Nutty Brookies: Add chopped nuts like walnuts or pecans for a crunchy texture.
• White Chocolate Chip Brookies: Substitute white chocolate chips for semi-sweet for a different flavor profile.
• Mint Chocolate Brookies: Incorporate mint chocolate chips or a peppermint extract for a festive twist.

Frequently Asked Questions

1. Can I make these brookies ahead of time?
Yes! You can prep the doughs a day in advance. Store them separately in the fridge, and bake them the next day. Just allow them to come to room temperature before baking.

2. What can I use instead of brown sugar?
You can use all granulated sugar, but keep in mind the flavor may not be as rich. For a closer match, try adding a tablespoon of molasses to granulated sugar.

3. Can I substitute gluten-free flour?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend. Just ensure it contains xanthan gum or add a teaspoon separately.

Conclusion

Now that you have all the secrets to making perfect Brown Butter Brookies, it’s time to dive in. The blend of rich, chewy cookie, and fudgy brownie is a combination your taste buds will thank you for! Try this recipe today and experience the delightful flavors and textures. Feel free to share your creations or ask any questions in the comments below! Happy baking!

Brown Butter Brookies

Brown Butter Brookies combine the rich, nutty flavor of browned butter with chewy chocolate chip cookies and fudgy brownies, making them a perfect treat for gatherings or a midnight snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 14.5 tbsp salted butter 206 grams, melted
• 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

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 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 espresso powder optional
• 1 cup semi-sweet chocolate chips
• optional Flaky sea salt

Method

 

Preparation

1. Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line with parchment paper.

Make the Chocolate Chip Cookie Dough

1. Melt the butter in a large mixing bowl.
2. Whisk in the dark brown and granulated sugars until smooth.
3. Add the eggs and vanilla, whisk for about 30-45 seconds.
4. Stir in the flour, baking soda, baking powder, and salt, then fold in the chocolate chips.
5. Divide the dough into two equal halves, each about 640 grams.
6. Press half of the dough into the prepared pan, lifting out the parchment paper and replacing it with a new piece. Set the cookie dough aside.

Brown the Butter

1. In a medium saucepan over medium heat, melt the cubed butter.
2. Reduce the heat to medium-low and continue to cook, stirring frequently, until transformed into a deep golden color with a nutty aroma, about 3-6 minutes.

Make the Brownie Batter

1. In a large mixing bowl, whisk together the eggs, egg yolk, and granulated sugar for 1-2 minutes until smooth.
2. Whisk in the melted chocolate mixture, then fold in the cocoa powder, vegetable oil, and flour along with a pinch of espresso powder if using.
3. Mix in the chocolate chips.

Assemble

1. Spread slightly more than half of the brownie batter in the lined pan.
2. Place the cookie dough layer on top and gently spread the remaining brownie batter.
3. Form large discs with the remaining cookie dough and arrange them on top, pressing extra chocolate chips into any bare spots.

Bake

1. Bake the brookies for 38 to 44 minutes until the cookies are golden and the brownies have a shiny top.
2. Check with a toothpick inserted into the brownie; it should come out with moist crumbs.

Serve & Store

1. Cool the brookies in the pan on a wire rack for 1-2 hours before slicing.
2. Sprinkle with flaky sea salt if desired.
3. Store leftover bars in an airtight container at room temperature for 3-4 days.
4. To enjoy warm slices later, pop them in the microwave for a few seconds.

Notes

Expert Tips: Watch your butter closely while it browns to avoid burning. Mix ingredients for just the right texture. Use quality chocolate for the best flavor.