Brown Butter Brookies

June 29, 2025
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Recipes

I’ve never been great at choosing between a brownie or a cookie… so brookies it is. You get a fudgy, crackly-topped brownie with brown butter, and a chocolate chip cookie batter baked right on top and layered through the middle. The best of both worlds, if you will ᝰ.ᐟ

I’m a fudgy brownie lover through and through, so if you’re team cake brownie… I’ll share my deepest condolences (none at all, really).. bc this recipe might not be for you… or maybe I’ll convert you. This recipe makes either 8 big 4-inch brownies or 16 smaller 2-inch ones. They’re rich, fudgy, decadent, velvety… I could add 15 more adjectives to try and convince you to make these; but I think you get the point

Few Tips ᝰ.ᐟ

For the brown butter; melt the butter in a light-colored saucepan so you can see the color change as it browns.
Since you’re most likely cutting the butter straight from the fridge, cut it into evenly sized pieces to promote even browning.
Melt the butter over low to medium-low heat to avoid burning it.
As the butter melts, stir it constantly to help it cook evenly and prevent sticking and burning especially once it begins to foam
when the butter begins to foam, and you’ll notice a change in color from yellow to golden and then to a light brown. Keep an eye on it, the color changes pretty quickly.
Once the butter develops brown specks at the bottom of the pan and you begin to smell a nutty aroma, it’s done

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Brown Butter Brookies

A fudgy, crackly-topped brownie with brown butter, and a chocolate chip cookie batter baked right on top and layered through the middle ᝰ.ᐟ

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 8

Ingredients

Brownie batter ✮⋆˙

250 grams chocolate chips 1 1/2 cups
12 tbsp unsalted butter, chopped 6 oz
10 grams unsweetened cocoa powder 2 tbsp
1 tsp espresso powder
3 eggs
200 grams granulated sugar 1 cup
110 grams light brown sugar 1/2 cup, packed
1 1/2 tsp vanilla extract
125 grams all purpose flour 1 cup
1 tsp fine sea salt

Cookie dough ✮⋆˙

115 grams unsalted butter, melted 1/2 cup
80 grams light brown sugar 1/3 cup, packed
50 grams granulated sugar 1/4 cup
1 large egg
1 tsp vanilla extract
200 grams all-purpose flour 1 2/3 cup
10 grams cornstarch 1 tbsp
1/2 tsp baking soda
1/2 tsp fine sea salt
150 grams semi sweet chocolate chips 3/4 cup

Instructions

First ✮⋆˙

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20cm) square pan with parchment paper, leaving an overhang for easy removal later

Brownie batter ✮⋆˙

Add the chopped butter to a medium saucepan (preferably with a light bottom so you can track the color). Melt over medium heat, swirling occasionally, until the butter starts to foam. Once your butter starts to foam, stir continuously until it turns golden brown with dark specks at the bottom and smells deeply nutty, about 5 to 7 minutes.
Immediately take the pan off the heat and dump in the chocolate chips. Let sit for 30 seconds, then whisk until smooth and glossy.
in a small bowl, mix together the cocoa powder and espresso powder. Add this directly into the hot chocolate mixture and whisk until fully dissolved and dark.
Attach the bowl to your stand mixer fitted with the paddle attachment. Add both sugars (granulated and brown sugar) to the bowl. Beat on medium speed for about 4 minutes, until the mixture looks paler, and fluffy
Reduce the speed to low. Add the eggs and vanilla extract and mix just until combined.
And lastly, slowly pour in your brown butter chocolate mixture just until combined
Switch to a rubber spatula. Gently fold in the flour and salt until you no longer see dry streaks. Be careful not to overmix

Cookie dough ✮⋆˙

In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and whisk again until combined and glossy.
Fold in the flour, cornstarch, baking soda, salt, and the chocolate chips.

Bake ✮⋆˙

Pour half of your brownie batter into your prepared pan
Now, dollop half of your cookie dough onto of that first layer of brownie batter
Smooth out the second half of your brownie batter, sandwiching in that layer of cookie dough
And finally, dollop the second half of your cookie dough on top of your brownie batter
Bake for 30 to 35 minutes, or until the top is golden brown and the center no longer jiggles. A toothpick inserted into the center should come out with moist crumbs but no raw batter.
Let the brookies cool completely for 1 hour in the pan before slicing !! They’re super fudgy and will cut cleanest after cooling.
If you cut and serve them too quickly, they’ll most likely break apart when you try to slice them. They also won’t have the most desirable texture if you don’t give them time to set.