Brown Butter Brookies

Growing up in a house filled with the comforting aromas of baked goods, dessert often meant choosing between two favorites: gooey brownies or warm chocolate chip cookies. My nonna would smile and say, “Why not have both?” Inspired by that simple joy, these Brown Butter Brookies are the ultimate fusion of rich, fudgy brownies and chewy, nutty brown butter cookies.

Perfectly indulgent and guaranteed to please any crowd, this American-inspired treat suits any season—from cozying up in winter to sweet summer celebrations.

Why You’ll Love This Recipe

• Incredible Contrast: Crackly brownie tops with soft cookie pockets inside.
• Nutty Complexity: Browned butter brings a gourmet twist.
• Chocolate Heaven: Melting chocolate layers throughout.
• All-Season Favorite: Warm comfort for winter, portable fun for summer.

Ingredients (Serves 10)

Brownie Batter:

• 180 g unsalted butter
• 320 g chocolate (60% cocoa, chopped)
• 120 g all-purpose flour
• 50 g cocoa powder
• 180 g granulated sugar
• 80 g brown sugar
• 2 g salt
• 4 large eggs
• 120 g chocolate chunks (optional)

Brown Butter Cookie Dough:

• 85 g all-purpose flour
• 80 g unsalted butter
• 80 g brown sugar
• 40 g granulated sugar
• 1 g salt
• 1 large egg
• 2 g vanilla extract
• 70 g chocolate chips
• Extra chocolate chunks for topping

Instructions

Step 1: Make the Cookie Dough

1. In a saucepan, melt 80 g butter over medium heat. Stir until it turns golden and aromatic. Let it cool slightly.
2. Combine browned butter with sugars and salt. Mix until well blended.
3. Add egg and vanilla. Whisk until smooth.
4. Fold in flour and chocolate chips gently—do not overmix.
5. Refrigerate dough while preparing brownie batter.

Step 2: Prepare the Brownie Batter

1. Preheat oven to 165°C (329°F). Line an 8×8-inch pan with parchment paper.
2. Melt 180 g butter and 320 g chocolate over a double boiler. Stir until smooth, then let cool.
3. In another bowl, beat granulated sugar, brown sugar, and eggs for 2–3 minutes until pale and thick.
4. Sift together flour, cocoa powder, and salt.
5. Stir the melted chocolate into the egg-sugar mixture.
6. Gently fold in the dry ingredients, followed by chocolate chunks if using.

Step 3: Assemble and Bake

1. Spread half the brownie batter into the prepared pan.
2. Add scoops or chunks of chilled cookie dough over the batter.
3. Top with the remaining brownie batter, smoothing to cover.
4. Dot with extra cookie dough and chocolate chunks.
5. Bake for 45–55 minutes, or until a toothpick inserted has moist crumbs.
6. Cool completely before slicing to get those clean, defined layers.

Tips & Variations

• Salted Top: Sprinkle with sea salt for a sweet-savory finish.
• Nutty Crunch: Add chopped pecans or walnuts to the batter.
• Customize Chocolate: Mix dark, milk, or white chocolate chunks.

Serving Suggestions

• Serve warm with a scoop of vanilla or espresso ice cream.
• Slice into bars for lunchboxes or bake sales.
• Enjoy with coffee for an afternoon pick-me-up.

Final Thoughts

These Brown Butter Brookies are more than just a dessert—they’re a love letter to every indecisive sweet tooth. With rich chocolate layers, chewy cookie bites, and the deep, nutty aroma of browned butter, they deliver pure joy in every square. Whether you’re serving them at a summer BBQ or sneaking one during a winter movie night, these brookies are a guaranteed win.

The Goods

Brown Butter Brookies

We appreciate you taking the time to rate!

No ratings yet

Fudgy brownie meets chewy cookie in these brown butter brookies. The ultimate all-season dessert for chocolate lovers!

Course Dessert, Snack

Cuisine American

Recipes

Brownie Batter:

• 180 g unsalted butter
• 320 g chocolate 60% cocoa, chopped
• 120 g all-purpose flour
• 50 g cocoa powder
• 180 g granulated sugar
• 80 g brown sugar
• 2 g salt
• 4 large eggs
• 120 g chocolate chunks optional

Brown Butter Cookie Dough:

• 85 g all-purpose flour
• 80 g unsalted butter
• 80 g brown sugar
• 40 g granulated sugar
• 1 g salt
• 1 large egg
• 2 g vanilla extract
• 70 g chocolate chips
• Extra chocolate chunks for topping

Instructions

Step 1: Make the Cookie Dough

• In a saucepan, melt 80 g butter over medium heat. Stir until it turns golden and aromatic. Let it cool slightly.
• Combine browned butter with sugars and salt. Mix until well blended.
• Add egg and vanilla. Whisk until smooth.
• Fold in flour and chocolate chips gently—do not overmix.
• Refrigerate dough while preparing brownie batter.

Step 2: Prepare the Brownie Batter

• Preheat oven to 165°C (329°F). Line an 8×8-inch pan with parchment paper.
• Melt 180 g butter and 320 g chocolate over a double boiler. Stir until smooth, then let cool.
• In another bowl, beat granulated sugar, brown sugar, and eggs for 2–3 minutes until pale and thick.
• Sift together flour, cocoa powder, and salt.
• Stir the melted chocolate into the egg-sugar mixture.
• Gently fold in the dry ingredients, followed by chocolate chunks if using.

Step 3: Assemble and Bake

• Spread half the brownie batter into the prepared pan.
• Add scoops or chunks of chilled cookie dough over the batter.
• Top with the remaining brownie batter, smoothing to cover.
• Dot with extra cookie dough and chocolate chunks.
• Bake for 45–55 minutes, or until a toothpick inserted has moist crumbs.
• Cool completely before slicing to get those clean, defined layers.