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Brown Butter Brookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 24 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 44 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Brown Butter Brookies combine the chewy richness of chocolate chip cookies with the fudgy decadence of brownies. This layered dessert features a homemade chocolate chip cookie dough base, a luscious browned butter brownie batter, and a top layer of cookie dough discs for a beautifully textured treat that’s perfect for sharing or indulging.

Ingredients

Chocolate Chip Cookie Dough

  • 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

Brown Butter and Brownie Batter

  • 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
  • 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 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

Optional Garnish

  • Flaky sea salt

Instructions

  1. Prep: Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line with parchment paper for easy removal and slicing later.
  2. Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the dark brown sugar and granulated sugar until combined. Add the eggs and vanilla extract, whisking until smooth and fully blended, about 30-45 seconds. Stir in the flour, baking soda, baking powder, and salt. Fold in the chocolate chips last. Divide dough evenly into two halves (about 640 grams each). Press one half of the dough into the prepared pan, then lift out that piece of parchment paper, replace with a fresh piece, and set aside.
  3. Brown the Butter: In a medium saucepan over medium heat, add cubed butter. Melt it while stirring occasionally. Once melted, reduce heat to medium-low and continue stirring frequently. The butter will become foamy, then deep golden with a nutty, caramel aroma (about 3-6 minutes once melted). Remove from heat promptly to avoid burning.
  4. Make the Brownie Batter: Stir chopped semi-sweet chocolate into the browned butter until melted and combined. Whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, and granulated sugar for 1-2 minutes until sugar fully dissolves and mixture is smooth. Add powdered sugar, vanilla extract, and salt, and whisk to combine. Once the chocolate mixture is warm but not hot, whisk it into the egg mixture. Fold in the flour and optional espresso powder, followed by chocolate chips.
  5. Assemble: Spread just over half of the brownie batter evenly in the bottom of the prepared pan. Remove the extra parchment from the pressed cookie dough layer and lay that dough sheet on top of the brownie layer. Spread the remaining brownie batter over the cookie dough. Form large, thick discs from the remaining cookie dough and place on top of the final brownie layer. Press extra chocolate chips into any bare spots if desired.
  6. Bake: Bake in the preheated oven for 38 to 44 minutes. The cookie layer should be golden and the brownie layer will develop a shiny top. A toothpick inserted into the brownie should come out with moist crumbs but not wet batter. Avoid overbaking to keep fudgy texture.
  7. Serve & Store: Allow brookies to cool in the pan on a wire rack for 1 to 2 hours before slicing. Optionally sprinkle with flaky sea salt before serving. Store leftovers in an airtight container at room temperature for 3-4 days. For best taste, reheat slices briefly in the microwave.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Pressing half the cookie dough into the pan and removing parchment before assembling helps distinct layers.
  • Do not overcook brookies; the center may seem slightly underdone but will set as it cools.
  • Adding a pinch of espresso powder in the brownie enhances the chocolate flavor.
  • Browning butter imparts a rich, nutty flavor that elevates the brownies significantly.
  • Flaky sea salt sprinkled on top adds a delightful contrast to the sweet brookies.
  • Warm leftover brookie slices in the microwave for the best eating experience.

Find it online: https://yumbara.com/brown-butter-brookies-recipe/