If you’ve ever found yourself torn between baking brownies or cookies—why not have both? These Brown Butter Brookies are the ultimate mashup of two classic desserts. With layers of rich, fudgy brownie and chewy chocolate chip cookie dough made with nutty brown butter, every bite is loaded with melty chocolate and bakery-style texture. Whether you love crackly-topped brownies or buttery cookies, these brookies are the best of both worlds.
⭐ Why You’ll Love These Brookies
- Brownie + Cookie in One – No need to choose! Get the deep, chocolatey richness of brownies with the soft, buttery chew of cookies.
- Brown Butter Flavor – Browning the butter adds a warm, caramelized depth that elevates the cookie dough.
- Shiny, Crinkly Tops – Whisking the eggs and sugar just right gives the brownie layer that coveted shiny, crackly crust.
- Loaded with Chocolate – With chocolate chips, chunks, and melted chocolate in every layer, this dessert is a chocolate lover’s dream.
🔑 Tip for Crinkly Tops
For that beautiful crackly top on the brownies, the key is whisking the eggs with the sugars until the mixture is thick, pale, and glossy—about 2 to 3 minutes. This dissolves the sugar and incorporates air, helping form that signature crust during baking.
📝 Ingredients
(Use the scale feature in the recipe card to adjust measurements)
Brownie Batter
- 180 g unsalted butter
- 320 g dark chocolate (about 60% cocoa)
- 180 g granulated sugar
- 80 g brown sugar
- 4 large eggs
- 120 g all-purpose flour
- 50 g cocoa powder
- 2 g salt
- 120 g chocolate chunks (or chips)
Brown Butter Cookie Dough
- 80 g unsalted butter
- 80 g brown sugar
- 40 g granulated sugar
- 1 g salt
- 1 egg
- 2 g vanilla extract
- 85 g all-purpose flour
- 70 g chocolate chips
- Extra chocolate chunks (for topping)
🍪 How to Make Brown Butter Brookies
1. Make the Cookie Dough
- In a saucepan, melt the butter over medium heat until it begins to foam and turn golden brown. Stir frequently and watch carefully—it should smell nutty.
- Remove from heat and pour into a bowl to cool slightly.
- Mix in brown sugar, granulated sugar, and salt.
- Add the egg and vanilla, whisking until smooth.
- Stir in flour and chocolate chips just until combined.
- Chill the dough in the fridge while you make the brownie batter.
2. Make the Brownie Batter
- Preheat your oven to 329°F (165°C). Line an 8×8-inch square baking pan with parchment paper.
- In a heatproof bowl, melt the butter and chocolate together using a double boiler (or microwave in short bursts), stirring until smooth. Let cool slightly.
- In a separate bowl, whisk eggs, granulated sugar, and brown sugar for 2–3 minutes until pale and thick.
- In another bowl, sift together flour, cocoa powder, and salt.
- Stir the melted chocolate into the egg mixture.
- Gently fold in the dry ingredients until just combined. Don’t overmix.
- Fold in the chocolate chunks.
3. Assemble and Bake
- Spread half of the brownie batter into the prepared pan.
- Add small chunks of chilled cookie dough over the brownie layer.
- Pour the rest of the brownie batter on top and spread evenly.
- Add more cookie dough pieces on top and finish with extra chocolate chunks.
- Bake for 45–55 minutes, or until the edges are set and a toothpick comes out with moist crumbs (not wet batter).
- Cool completely in the pan before slicing for clean edges.
🍫 Serving Tips
- Warm: Serve slightly warm with a scoop of vanilla ice cream.
- Chilled: For neat slices, chill the brookies in the fridge before cutting.
- Storage: Store in an airtight container at room temp for 3–4 days or freeze for up to 2 months.
📌 More Recipes You’ll Love
- Brookie Cookies
- Triple Chocolate Fudge Bars
- Brown Sugar Pop Tart Cookies
- Gooey S’mores Bars