Brown Butter Brookies: The Ultimate Chocolate Chip and Brownie Hybrid
Indulging in a rich dessert that delivers the best of both worlds is a delight that everyone deserves. Brown Butter Brookies fuse the beloved textures of chocolate chip cookies and brownies into one incredible sweet treat. Imagine a chewy, gooey brownie layered with a soft and buttery chocolate chip cookie — pure bliss! Perfect for any occasion, whether it’s a cozy get-together, a family gathering, or simply as a sweet surprise for yourself, these brookies are sure to impress.
Ingredients
For the Chocolate Chip Cookie Dough:
- 14.5 tbsp salted butter (206 grams), melted
- 3/4 cup dark brown sugar, packed (163 grams)
- 3/4 cup granulated sugar (156 grams)
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips
For the Brownie Batter:
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 and 1/2 cups powdered sugar (174 grams)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, optional for topping
Directions
Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper for easy removal and slicing later.
Make the Chocolate Chip Cookie Dough:
- In a large mixing bowl, melt the salted butter and whisk in both sugars until combined.
- Add in the eggs and vanilla extract, whisking until smooth (about 30-45 seconds).
- Stir in the dry ingredients: flour, baking soda, baking powder, and salt. Finally, fold in the chocolate chips, mixing until evenly distributed.
- Divide the dough into two equal halves (approximately 640 grams each). Press half of the dough into the prepared pan. Replace the parchment paper and set the dough aside.
Brown the Butter:
- In a medium saucepan over medium heat, add cubed salted butter. Stir occasionally until melted.
- Reduce heat to medium-low and keep stirring. The butter will start to foam and bubble, transitioning to a deep golden shade with a nutty aroma (this typically takes about 3-6 minutes).
Make the Brownie Batter:
- Once the butter is browned, stir in the chopped semi-sweet chocolate until fully melted. Add the vegetable oil and cocoa powder, mixing until combined; set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, egg yolk, and granulated sugar for about 1-2 minutes, until fully dissolved. You should feel a smooth mixture.
- Whisk in the powdered sugar, vanilla, and salt. Make sure the chocolate mixture has cooled slightly, then whisk it into the egg and sugar mixture.
- Gently fold in the flour and optional espresso powder, followed by the chocolate chips.
Assemble:
- Spread slightly more than half of the brownie batter at the bottom of your lined pan. Carefully lay down the sheet of cookie dough on top, then spread the remaining brownie batter on top.
- Form large, thick discs with the leftover cookie dough and place them atop the brownie layer. Press extra chocolate chips into any bare spots.
Bake:
- Bake the brookies for 38 to 44 minutes, or until the cookie top is golden and the brownie section has a shiny surface. A toothpick inserted should have some moist crumbs from the brownie, but no wet batter. Avoid overbaking!
Serve & Store:
- Allow the brookies to cool in the pan on a wire rack for 1 to 2 hours before slicing.
- If desired, sprinkle with flaky sea salt just before serving.
For leftovers, store cooled bars in an airtight container at room temperature for 3-4 days. For an extra treat, warm individual slices in the microwave before enjoying!
Tips
- For a nuttier flavor, consider incorporating toasted nuts like pecans or walnuts into either the brownie batter or cookie dough.
- If you find yourself in a rush, using pre-made cookie dough can save time, but the homemade version really elevates the flavor.
Variations
- To cater to dietary restrictions, consider making gluten-free brookies by substituting all-purpose flour with a 1:1 gluten-free flour blend.
- For a less sweet version, reduce the amount of sugar in the brownie batter and use dark chocolate instead of semi-sweet.
Substitutions
- If you’re low on butter, you can experiment with coconut oil or margarine for the chocolate chip cookie dough.
- Egg replacements include flax eggs or applesauce, especially useful for vegan diets — approximately 1/4 cup of unsweetened applesauce can replace one egg.
Serving Suggestions
Serve Brown Butter Brookies warm, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make excellent snacks or dessert options at potlucks or bake sales, impressing anyone with their delightful combination of two desserts in one.
Storage Instructions
These brookies can be stored in an airtight container at room temperature for up to four days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to three months. To enjoy, simply thaw at room temperature or heat briefly in the microwave.
FAQs
Q: Can I use a different type of chocolate?
A: Yes! Feel free to use dark chocolate or even white chocolate chips based on your personal preference.
Q: How can I tell when the brookies are done baking?
A: The tops should be golden brown, and a toothpick inserted into the center should come out with moist crumbs but no wet batter.
Q: What if I don’t have parchment paper?
A: If you don’t have parchment paper, you can use aluminum foil lightly greased instead, but be aware that removing the brookies from the pan may be a bit trickier.
Q: Can I prepare the dough in advance?
A: Absolutely! You can make both the cookie dough and brownie batter a day ahead. Store each in the refrigerator and assemble them when you’re ready to bake.
Indulging in Brown Butter Brookies is not just a feast for your taste buds, but a delightful experience that combines the best of chocolate chip cookies and brownies into one stunning treat. Enjoy baking and sharing this scrumptious dessert!
Brown Butter Brookies
Ingredients
For the Chocolate Chip Cookie Dough
- 14.5 tbsp 14.5 tbsp salted butter, melted
- 3/4 cup 3/4 cup dark brown sugar, packed
- 3/4 cup 3/4 cup granulated sugar
- 2 large 2 large eggs, at room temperature
- 1.5 tsp 1 and 1/2 tsp vanilla extract
- 3 cup 3 cups all-purpose flour spooned & leveled or weighed out
- 1 tsp 1 tsp baking soda
- 1 tsp 1 tsp baking powder
- 0.5 tsp 1/2 tsp salt
- 1.5 cups 1 and 1/2 cups chocolate chips
For the Brownie Batter
- 3/4 cup 3/4 cup salted butter, cubed 170 grams before browning, 140 grams after
- 4 oz 4 ounces semi-sweet chocolate, chopped or chocolate chips
- 1/4 cup 1/4 cup vegetable oil 56 mL
- 3/4 cup 3/4 cup cocoa powder 63 grams
- 3 large 3 large eggs, at room temperature
- 1 large 1 large egg yolk, at room temperature
- 3/4 cup 3/4 cup granulated sugar 158 grams
- 1.5 cups 1 and 1/2 cups powdered sugar 174 grams
- 2 tsp 2 tsp vanilla extract
- 1/4 tsp 1/4 tsp salt
- 1/2 cup 1/2 cup all-purpose flour 65 grams
- 1 pinch Pinch of espresso powder optional
- 1 cup 1 cup semi-sweet chocolate chips
- Flaky sea salt optional for topping
Instructions
Preparation
- Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper for easy removal and slicing later.
- In a large mixing bowl, melt the salted butter and whisk in both sugars until combined.
- Add in the eggs and vanilla extract, whisking until smooth (about 30-45 seconds).
- Stir in the dry ingredients: flour, baking soda, baking powder, and salt. Finally, fold in the chocolate chips, mixing until evenly distributed.
- Divide the dough into two equal halves (approximately 640 grams each). Press half of the dough into the prepared pan. Replace the parchment paper and set the dough aside.
Brown the Butter
- In a medium saucepan over medium heat, add cubed salted butter. Stir occasionally until melted.
- Reduce heat to medium-low and keep stirring. The butter will start to foam and bubble, transitioning to a deep golden shade with a nutty aroma (this typically takes about 3-6 minutes).
Make the Brownie Batter
- Once the butter is browned, stir in the chopped semi-sweet chocolate until fully melted. Add the vegetable oil and cocoa powder, mixing until combined; set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, egg yolk, and granulated sugar for about 1-2 minutes, until fully dissolved. You should feel a smooth mixture.
- Whisk in the powdered sugar, vanilla, and salt. Make sure the chocolate mixture has cooled slightly, then whisk it into the egg and sugar mixture.
- Gently fold in the flour and optional espresso powder, followed by the chocolate chips.
Assemble
- Spread slightly more than half of the brownie batter at the bottom of your lined pan.
- Carefully lay down the sheet of cookie dough on top, then spread the remaining brownie batter on top.
- Form large, thick discs with the leftover cookie dough and place them atop the brownie layer. Press extra chocolate chips into any bare spots.
Bake
- Bake the brookies for 38 to 44 minutes, or until the cookie top is golden and the brownie section has a shiny surface.
- A toothpick inserted should have some moist crumbs from the brownie, but no wet batter. Avoid overbaking!
Serve & Store
- Allow the brookies to cool in the pan on a wire rack for 1 to 2 hours before slicing.
- If desired, sprinkle with flaky sea salt just before serving.
- For leftovers, store cooled bars in an airtight container at room temperature for 3-4 days.
- For an extra treat, warm individual slices in the microwave before enjoying!
Notes
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