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–+ servings
Iram Mansoor

Brown Butter Brookies

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These Brown Butter Brookies combine the best of both worlds: a chewy chocolate chip cookie base topped with a rich, fudgy brownie layer. The brown butter adds a nutty depth of flavor, creating a perfect balance between sweetness and richness. Simple to make but impressive in taste, these brookies are an irresistible treat for any occasion!
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 12 Servings
Ingredients Method Video Notes

Ingredients
 
 

For the Cookie Layer:
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 1-1/4 cup all-purpose flour (spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp flaky sea salt
  • 11/2 cups semi-sweet chocolate chips
For the Brownie Layer:
  • 1 cup unsalted butter
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup light brown sugar (spooned and leveled)
  • 1-3/4 cups powdered sugar
  • 3/4 cup semi-sweet chocolate chips
  • 1/3 cup semi-sweet chocolate, chopped
  • 3 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 3 tbsp olive oil

Method
 

Preheat and Prepare Pan:
  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper.
Prepare the Cookie Layer:
  1. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  2. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth and fluffy (about 2-3 minutes).
  3. Add the dry ingredients to the wet ingredients, and mix until just combined.
  4. Stir in the semi-sweet chocolate chips.
Prepare the Brownie Layer:
  1. Brown the Butter: In a saucepan over medium-low heat, melt the butter. Stir every 10 seconds until it becomes foamy (about 6-8 minutes). Continue until the milk solids turn golden brown and the butter smells nutty. Transfer to a heatproof bowl.
  2. Add the cocoa powder, olive oil, vanilla extract, and chopped chocolate to the browned butter mixture. Stir until smooth.
  3. In a separate bowl, whisk together the eggs and light brown sugar for 5-6 minutes until the sugar is dissolved and the mixture is pale and thick.
  4. Add the powdered sugar and mix for 1-2 minutes until fully combined.
  5. Stir in the browned butter mixture and mix until smooth.
  6. Add the flour, semi-sweet chocolate chips, and a pinch of salt. Stir until fully incorporated.
Layer the Cookie and Brownie Batters:
  1. In the prepared pan, spoon the cookie layer mixture and spread it evenly across the bottom.
  2. Layer the brownie mixture on top of the cookie dough, spreading it out evenly.
Bake:
  1. Bake for 50-55 minutes, or until the edges are golden and the center is slightly fudgy.
  2. Let cool completely in the pan before cutting into squares.

Video

Notes

Marbled Effect: For a fun twist, you can swirl the two batters together to create a marbled effect instead of layering them.
Storage: Store the brookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Browned Butter Tip: Keep a close eye on the butter while browning it—if it gets too dark, it may taste burnt. Aim for a golden-brown color and nutty aroma.

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