Description
Delight in the decadent layered goodness of Brown Butter Brookies, combining rich, nutty brown butter brownies with soft, chewy chocolate chip cookie dough for the ultimate treat that’s perfect for sharing or indulging all to yourself.
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
- Prep: Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line with parchment paper to ensure easy removal and clean slicing later.
- Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl, then whisk in both dark brown and granulated sugars. Add the eggs and vanilla extract, whisking until smooth and fully combined, about 30-45 seconds. Stir in the dry ingredients—flour, baking soda, baking powder, and salt—followed by the chocolate chips. Divide the dough into two equal portions (approximately 640 grams each). Press half into the prepared pan, lift and replace the parchment paper to avoid baking on it. Set this base layer aside and leave the remaining dough in the bowl for later use.
- Brown the Butter: Add the cubed butter to a medium saucepan over medium heat. Stir occasionally as it melts. Lower the heat to medium-low once melted and continue to cook, stirring frequently, until the butter turns a deep golden brown with a nutty, caramel aroma, about 3-6 minutes.
- Make the Brownie Batter: Remove the browned butter from heat and stir in the semi-sweet chocolate until melted and combined. Whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large bowl, whisk together the eggs, egg yolk, and granulated sugar for 1-2 minutes until the sugar has dissolved completely and the mixture is smooth to the touch. Then whisk in powdered sugar, vanilla extract, and salt. Once the chocolate mixture has cooled to warm (not hot), whisk it into the egg mixture. Fold in the flour and espresso powder if using, then gently fold in chocolate chips.
- Assemble: Spread slightly more than half of the brownie batter evenly in the bottom of the lined 9x13 pan. Remove the extra parchment paper from the cookie dough layer and carefully lay it on top of the brownie batter. Spread the remaining brownie batter on top of the cookie dough layer. Use the remaining cookie dough to form large, thick discs and place them on top of the brownie batter. Press extra chocolate chips into any bare spots of cookie dough if desired.
- Bake: Bake the assembled brookies in the preheated oven for 38 to 44 minutes until the cookie layer is golden and the brownie layer has a shiny top. A toothpick inserted into the center should come out with moist crumbs but no wet batter. Avoid overbaking to maintain fudgy brownies.
- Serve & Store: Let the brookies cool in the pan on a wire rack for 1 to 2 hours before slicing. Sprinkle with flaky sea salt if desired. Store any leftovers in an airtight container at room temperature for 3-4 days. Reheat slices in the microwave for a warm, fresh taste.
Notes
- Using parchment paper makes removing the brookies easier and ensures cleaner slices.
- Brown butter adds a rich, nutty flavor that enhances the brownie layer.
- Ensure the chocolate mixture is cool enough before adding to eggs to prevent curdling.
- A pinch of espresso powder boosts chocolate flavor but is optional.
- Do not overbake to keep brownies fudgy and moist.
- Warm leftover brookies in the microwave to revive their gooey texture.
- Pressing extra chocolate chips on top adds more chocolate bursts in each bite.
