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Delicious brown butter brookies made with rich brownie and cookie layers

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.
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Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
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.