Description
These Brown Butter Brookies combine the best of two beloved desserts—soft, chewy chocolate chip cookies made with rich brown butter and ultra fudgy brownies. This one-pan recipe yields 16 delicious squares that offer a perfect balance of textures and deep chocolate flavors, ideal for satisfying any chocolate lover’s cravings.
Ingredients
For Chocolate Chip Cookie Layer
- 1/2 cup (113 g) unsalted butter, browned and chilled for one hour
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (66 g) light brown sugar, packed
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (120 g) chocolate chips (mix of bittersweet and semi-sweet)
For Brownie Layer
- 5 ounces bittersweet chocolate (60% cocoa)
- 1/4 cup (57 g) unsalted butter
- 1 large egg plus 1 egg yolk, room temperature
- 1/3 cup (66 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/3 cup (42 g) all-purpose flour, spooned and leveled
- 3 tablespoons (23 g) Dutch process cocoa powder, sifted
- 1/4 teaspoon kosher salt
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Stir occasionally as it melts. Continue stirring frequently as the butter foams and crackles. After about 4-5 minutes, when browned bits form and the aroma is nutty and amber, remove from heat and pour into a heatproof bowl. Refrigerate for about 60 minutes until firm.
- Prepare Chocolate Chip Cookie Dough: Transfer cooled brown butter to the bowl of a stand mixer with paddle attachment. Beat with both sugars on medium-high speed for 2-3 minutes until light and fluffy. Add egg and vanilla, mix until combined. Whisk flour, baking soda, and salt in a separate bowl, then gradually add to the mixer on low speed in three parts. Do not overmix; fold in chocolate chips with a spatula. Set aside.
- Preheat Oven and Prep Pan: Preheat oven to 350°F (177°C). Spray an 8x8 inch pan with non-stick spray and line with parchment paper, leaving extra hanging over edges for easy removal.
- Prepare Brownie Layer: Melt chocolate and butter together in a medium saucepan over low heat, stirring until smooth. Remove from heat to cool slightly. In the stand mixer bowl with the whisk attachment, beat egg, egg yolk, sugars, and vanilla on high speed for 4-5 minutes until thick and pale. Reduce speed to low, add cooled chocolate mixture and incorporate. In a separate bowl, whisk flour, cocoa, baking powder, and salt. Fold dry ingredients into mixer bowl until just combined—avoid overmixing.
- Assemble Brookies: Spoon about one-third of the brownie batter into the pan, smoothing evenly with an offset spatula. Alternate spoonfuls of cookie dough and brownie batter to create a marbled effect across the pan. Gently press and slightly level the top without overworking the dough.
- Bake: Bake at 350°F for 25 minutes or until edges are golden brown and center is set. If cookie dough browns too quickly, loosely tent with foil and continue baking. For gooier brookies, bake less time; for firmer brookies, bake closer to 30-35 minutes.
- Cool and Slice: Remove pan from oven and cool completely before slicing. For clean, sharp edges, chill brookies in the refrigerator for 1 hour before cutting with a sharp knife.
Notes
- Store brookies tightly covered at room temperature for up to 4 days.
- Brookies freeze well; tightly wrap in plastic wrap and then aluminum foil. Defrost at room temperature before serving.
- Do not overmix either dough to maintain the perfect texture.
- Brown butter can be prepared a day in advance and kept refrigerated.
