These Brown Butter Brookies are the ultimate fusion of two beloved desserts—rich, fudgy brownies and chewy chocolate chip cookies. The brownie layer offers an intensely chocolatey bite with a glossy, crinkly top, while the cookie dough swirls bring warmth from the nutty brown butter and bursts of chocolate in every bite. Topped with extra chocolate chunks, each slice is decadence at its finest. Whether you’re a brownie or cookie lover, these brookies satisfy all cravings in one irresistible dessert.
Why You’ll Love It
- Best of Both Worlds: Get the rich, dense texture of brownies combined with the chewy, buttery goodness of cookies.
- Brown Butter Magic: The nutty aroma of brown butter adds a deep, caramel-like complexity to the cookie dough.
- Crinkly Tops: With the right technique, these brownies will have a beautiful crackly crust on top, making them bakery-level impressive.
- Chocolate Overload: Between the chocolate chunks, chips, and melted chocolate, these brookies deliver pure chocolate bliss.
Important Step: Whisking for a Crinkly Top
To achieve that signature crinkly top on the brownies, it’s crucial to whisk the eggs and sugars thoroughly. Whisking until the mixture becomes thick and light helps dissolve the sugars, which will create a shiny, crackly crust as the brownies bake. Don’t rush this step—whisking for 2-3 minutes will ensure the sugars are well incorporated, giving your brookies a professional, bakery-style finish. This also enhances the texture, balancing the dense interior with a crisp top layer.
Brown Butter Brookies
Description
Indulge in the best of both worlds with these decadent Brown Butter Brookies. Featuring layers of fudgy brownies and chewy brown butter cookies, this dessert is loaded with rich chocolate flavor and a nutty depth from browned butter. Each bite offers a perfect contrast between the crackly brownie top and soft, gooey cookie chunks throughout. Whether enjoyed warm from the oven or cooled for neat slices, these brookies are guaranteed to impress. Perfect for chocolate lovers and anyone who can’t decide between a cookie or a brownie!
Ingredients
Brownie Batter
brown butter cookies
Instructions
brown butter cookie dough
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In a saucepan, melt 80 g butter over medium heat. Stir occasionally until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
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In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Mix until well combined.
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Add 1 egg and 2 g vanilla extract, whisking until the mixture is smooth and fully incorporated
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Gently fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Avoid overmixing.
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Place the dough in the fridge to chill while you prepare the brownie batter.
Brownie Batter
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Preheat the oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper.
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In a heatproof bowl, combine 180 g butter and 320 g chocolate. Place the bowl over a pot of simmering water (ensure the water doesn’t touch the bowl) and stir occasionally until smooth and melted. Remove from heat and let it cool slightly.
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In a separate bowl, whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs. Whisk for 2–3 minutes until the mixture becomes light, thick, and smooth. This step helps create the signature crinkly top.
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In another bowl, sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
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Add the melted chocolate-butter mixture to the egg-sugar mixture and stir until smooth.
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Gradually fold in the flour-cocoa mixture until just combined. Some streaks of flour are fine—do not overmix. Fold in 120 g chocolate chunks until evenly distributed throughout the batter.
Assemble and Bake
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Pour half of the brownie batter into the prepared baking pan and spread it out evenly.
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Layer chunks of the chilled cookie dough on top of the brownie batter.
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Pour the remaining brownie batter over the cookie dough, spreading it out to cover evenly.
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Add more chunks of cookie dough on top and sprinkle with extra chocolate chunks for garnish.
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Bake for 45–55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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Allow the brookies to cool completely in the pan to ensure clean slices. Once cooled, lift the brookies out using the parchment paper and slice into squares or rectangles.
