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Brown Butter Brookies

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!
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Keyword: brookies, brown butter, brownies, cookies
Cost: $

Ingredients

Brownie Batter

  • 180 g butter
  • 320 g chocolate for melting - I use 60% chocolate bars
  • 120 g all purpose flour
  • 50 g cocoa powder
  • 180 g Granulated Sugar
  • 80 g brown sugar
  • 2 g salt
  • 4 eggs
  • 120 g chocolate chunks optional - I use a chopped up chocolate bar but feel free to use chocolate chips or omit

brown butter cookies

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

Instructions

brown butter cookie dough

  • 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.
  • 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.
  • Add 1 egg and 2 g vanilla extract, whisking until the mixture is smooth and fully incorporated
  • Gently fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Avoid overmixing.
  • Place the dough in the fridge to chill while you prepare the brownie batter.

Brownie Batter

  • Preheat the oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper.
  • 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.
  • 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.
  • In another bowl, sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
  • Add the melted chocolate-butter mixture to the egg-sugar mixture and stir until smooth.
  • 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

  • Pour half of the brownie batter into the prepared baking pan and spread it out evenly.
  • Layer chunks of the chilled cookie dough on top of the brownie batter.
  • Pour the remaining brownie batter over the cookie dough, spreading it out to cover evenly.
  • Add more chunks of cookie dough on top and sprinkle with extra chocolate chunks for garnish.
  • 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).
  • 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.