Brown Butter Brookies
Indulge in a rich dessert that fuses the textures of chocolate chip cookies and brownies into one incredible treat. Perfect for any occasion, these brookies are sure to impress.
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
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. 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.