If you’ve ever been torn between choosing a cookie or a brownie for dessert, let me introduce you to your new favorite treat: Brown Butter Brookies. This indulgent creation brings together the rich, fudgy decadence of a brownie and the soft, chewy warmth of a chocolate chip cookie in one irresistible bite. It’s the kind of dessert that doesn’t ask you to choose—it gives you everything.
These brookies go beyond the classic combo by using brown butter in the cookie dough, adding an incredible depth of flavor and nutty aroma that elevates every bite. The brownie layer is rich, with a shiny, crackly top and melt-in-your-mouth texture, while the cookie layer brings a golden, chewy contrast that cuts through the intensity of the chocolate beautifully.
This dessert is perfect for potlucks, dinner parties, or even as a make-ahead treat for a cozy weekend in. And while they may look impressive, brookies are surprisingly easy to make with just two simple batters and one pan. Prepare to win hearts (and tastebuds) with this bakery-style masterpiece!
Why You’ll Love This Recipe
- Two Desserts in One – The best of brownies and cookies combined
- Brown Butter Boost – Adds a nutty, caramelized flavor to the cookie dough
- Rich and Fudgy – The brownie layer is dense, gooey, and chocolate-loaded
- Chewy and Soft – The cookie dough stays thick and chewy even after baking
- No Mixer Needed – Just a few bowls and a whisk
- Customizable – Add nuts, swirl in caramel, or use different chocolate types
- Perfect for Sharing – Great for gifting, parties, or freezing for later
Ingredients
Brownie Batter
- 180 g butter
- 320 g chocolate (60% dark chocolate, chopped)
- 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)
Brown Butter Cookie Dough
- 85 g all-purpose flour
- 80 g butter
- 80 g brown sugar
- 40 g granulated sugar
- 1 g salt
- 1 egg
- 2 g vanilla extract
- 70 g chocolate chips
- Extra chocolate chunks for topping
Step-by-Step Instructions
1. Make the Brown Butter Cookie Dough
- In a saucepan over medium heat, melt 80 g of butter, stirring occasionally. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool for a few minutes.
- In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Mix well until smooth.
- Add 1 egg and 2 g vanilla extract. Whisk until fully incorporated.
- Fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Don’t overmix.
- Place the dough in the fridge to chill while preparing the brownie layer.
2. Prepare the Brownie Batter
- Preheat the oven to 329°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a heatproof bowl, melt 180 g butter and 320 g chocolate over a double boiler (or microwave in intervals). Stir until smooth. Let it cool slightly.
- In another bowl, whisk 180 g granulated sugar, 80 g brown sugar, and 4 eggs. Whisk vigorously for 2–3 minutes until the mixture is light, thick, and pale—this is the key to that signature crackly top.
- In a separate bowl, sift together 120 g flour, 50 g cocoa powder, and 2 g salt.
- Add the melted chocolate-butter mix to the whipped eggs and sugars. Stir until combined.
- Gently fold in the dry ingredients until just incorporated. Fold in 120 g chocolate chunks if using.
3. Assemble the Brookies
- Spread half the brownie batter evenly into the lined baking pan.
- Drop spoonfuls or chunks of the chilled cookie dough across the brownie layer.
- Pour the remaining brownie batter on top and spread to cover.
- Add more chunks of cookie dough on top and finish with extra chocolate chunks.
4. Bake and Cool
- Bake for 45–55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in the pan before slicing. This step is crucial for clean edges and gooey centers.
Tips for Success
- Don’t Overbake – Brookies should still be slightly gooey in the center
- Cool Completely – For perfect slices, let them cool before cutting
- Use Good Chocolate – High-quality chocolate makes a noticeable difference
- Chill Cookie Dough – Helps hold its shape during baking
- Line Your Pan – Makes for easy lifting and cleanup
- Customize Toppings – Add flaky salt, extra chips, or a drizzle of caramel
Variations
- Nutty Brookies – Add chopped walnuts or pecans to the cookie dough
- Peanut Butter Swirl – Drop spoonfuls of peanut butter into the brownie batter
- Salted Caramel – Swirl caramel into the top layer before baking
- Gluten-Free – Substitute with a 1:1 gluten-free flour blend
- Triple Chocolate – Use white, milk, and dark chocolate chips
Make Ahead & Storage
- Make Ahead – Both doughs can be made 1–2 days ahead and stored in the fridge
- Storage – Store brookies in an airtight container at room temperature for up to 4 days
- Freezing – Freeze whole or sliced for up to 2 months. Thaw at room temp
- Reheat for Gooey Texture – Microwave a slice for 10–15 seconds to revive the fudgy center
Frequently Asked Questions
-
Can I double this recipe?
Yes! Use a 9×13-inch pan and increase baking time slightly. -
Do I have to brown the butter?
No, but it adds a richer, deeper flavor to the cookie layer that’s totally worth it. -
Can I use boxed brownie mix?
You can, but homemade delivers the best flavor and texture for this recipe. -
What’s the best way to cut brookies cleanly?
Let them cool completely, then use a warm knife and wipe it clean between slices. -
How do I know when they’re done baking?
Look for set edges and a toothpick with moist crumbs (not raw batter) in the center.
Final Thoughts
There’s a reason brookies have a cult following—and these Brown Butter Brookies take that obsession to the next level. The nutty richness of browned butter, the perfect balance of textures, and the layered flavor of chocolate in every bite make this recipe a total standout.
Whether you’re baking for friends, a special event, or just because you deserve something amazing, this dessert delivers every single time. They’re easy enough to whip up on a whim, yet impressive enough to serve at any celebration.
So the next time you find yourself stuck between a brownie or a cookie, remember—there’s no need to choose. Just bake both into one show-stopping dessert and enjoy the best of both worlds.
Brown Butter Brookies
Fudgy brownie meets chewy brown butter cookie in these decadent brookies. Loaded with rich chocolate flavor and bakery-style texture in one pan.
Servings 16
Ingredients
Brownie Batter
- 180 g butter
- 320 g chocolate 60% dark chocolate, chopped
- 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
Brown Butter Cookie Dough
- 85 g all-purpose flour
- 80 g butter
- 80 g brown sugar
- 40 g granulated sugar
- 1 g salt
- 1 egg
- 2 g vanilla extract
- 70 g chocolate chips
- Extra chocolate chunks for topping
Instructions
Make the Brown Butter Cookie Dough
- In a saucepan over medium heat, melt 80 g of butter, stirring occasionally. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool for a few minutes.
- In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Mix well until smooth.
- Add 1 egg and 2 g vanilla extract. Whisk until fully incorporated.
- Fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Don’t overmix.
- Place the dough in the fridge to chill while preparing the brownie layer.
Prepare the Brownie Batter
- Preheat the oven to 329°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a heatproof bowl, melt 180 g butter and 320 g chocolate over a double boiler (or microwave in intervals). Stir until smooth. Let it cool slightly.
- In another bowl, whisk 180 g granulated sugar, 80 g brown sugar, and 4 eggs. Whisk vigorously for 2–3 minutes until the mixture is light, thick, and pale—this is the key to that signature crackly top.
- In a separate bowl, sift together 120 g flour, 50 g cocoa powder, and 2 g salt.
- Add the melted chocolate-butter mix to the whipped eggs and sugars. Stir until combined.
- Gently fold in the dry ingredients until just incorporated. Fold in 120 g chocolate chunks if using.
Assemble the Brookies
- Spread half the brownie batter evenly into the lined baking pan.
- Drop spoonfuls or chunks of the chilled cookie dough across the brownie layer.
- Pour the remaining brownie batter on top and spread to cover.
- Add more chunks of cookie dough on top and finish with extra chocolate chunks.
Bake and Cool
- Bake for 45–55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in the pan before slicing. This step is crucial for clean edges and gooey centers.
Leave a Comment