Brown Butter Brookies
All posts, Brownie, Cookies, Recipes

Brown Butter Brookies

These Brown Butter Brookies are the perfect mix of chewy cookies and fudgy brownies. The browned butter adds this amazing nutty flavor that just takes everything to the next level. Honestly, they’re perfect when you can’t decide between cookies or brownies… so why not have both? 🍪🍫

Serving Size:
9 slices
Time:
1 h
Difficulty:
3/5

For the Cookie Layer:

  • 120 g browned butter, cooled
  • 1 dl (½ cup) light brown sugar
  • 0.5 dl (¼ cup) granulated sugar
  • 1 egg, room temperature
  • 1 tbsp vanilla extract
  • 3.5 dl (1 ½ cups) all-purpose flour, spooned and leveled
  • ½ tsp baking soda
  • ½ tsp salt
  • 3.5 dl (1 ½ cups) dark chocolate chips

For the Brownie Layer:

  • 60 g unsalted butter
  • 0.5 dl (¼ cup) olive oil or sunflower oil
  • 1.25 dl (½ cup) cocoa powder
  • 1 tsp vanilla extract
  • 1 dl (½ cup) light brown sugar, packed
  • 0.5 dl (¼ cup)granulated sugar
  • 0.75 dl (⅓ cup) dark chocolate, melted
  • 3 eggs, room temperature
  • 1.25 dl (½ cup) all-purpose flour
  • A pinch of salt

Directions

  1. Preheat & Prepare
    Preheat your oven to 175°C (350°F).
    Line a 15×20 cm baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the Cookie Dough
    In a bowl, whisk together flour, baking soda, and salt. Set aside.
    In another bowl, whisk the browned butter, brown sugar, and granulated sugar until smooth.
    Add the egg and vanilla extract, whisking for 2–3 minutes until slightly fluffy.
    Gently fold in the dry ingredients until just combined.
    Stir in the chocolate chips. Set aside.
  3. Make the Brownie Batter
    In a saucepan over medium-low heat, melt the butter, stirring every 10 seconds. Let it cook for 6–8 minutes until it turns golden brown and smells nutty. Transfer to a bowl.
    While still warm, stir in the cocoa powder, oil, vanilla extract, and melted chocolate. Mix until smooth.
    In a separate bowl, whisk the eggs and brown sugar for 5–6 minutes until light and airy.
    Add the granulated sugar and mix for another 1–2 minutes until dissolved.
    Pour in the cooled browned butter mixture, whisking until smooth.
    Gently fold in the flour and a pinch of salt until fully incorporated.
  4. Assemble the Brookies
    Spread half of the cookie dough in the prepared pan.
    Pour the brownie batter over it, smoothing the top.
    Add dollops of the remaining cookie dough and gently swirl with a knife (or keep it layered).
  5. Bake
    Bake for 40–45 minutes, or until the edges are set and golden, but the center is still slightly jiggly.
    Let cool completely before slicing, this helps them set properly!
  6. Enjoy!
    Slice into bars and serve warm or at room temperature.
    Store in an airtight container for up to 4 days, or freeze for longer storage.