BROWN BUTTER BROOKIE

Brownies or cookies? Why choose when you can have both! These Brookies combine a fudgy brownie base with a chewy chocolate chip cookie layer for a delicious dessert that pleases both brownie and cookie lovers. Ideal for sharing or indulging yourself, these brookies are the perfect treat for any occasion.

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Equipment Needed

• (This post contains affiliate links. I may earn a small commission if you make a purchase, at no extra cost to you. Thank you for all your support<3)
  • 8×8 inch Square Baking Pan – The perfect size for layered brookies. Not too thick, not too thin.
  • Parchment Paper – Keeps your brookies from sticking and makes cleanup super easy.
  • Kitchen Scale – For precise measurements, especially when baking with grams.
  • Heatproof Mixing Bowls – Great for combining hot brown butter with chocolate.
  • Hand Mixer or Balloon Whisk – Essential for whisking sugar and egg yolks until super foamy.
  • Silicon Spatula Set – Ideal for folding in ingredients and scraping bowls clean.
  • Small Saucepan – To brown your butter perfectly golden and nutty
  • Cookie Scoop – For neat, even dollops of cookie dough on top.

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Ingredients

Brownie Layer

• 100 g milk chocolate

• 80 g browned butter

• 70 g white sugar

• 1 tsp vanilla extract

• 100 g brown sugar

• 2 medium eggs

• 3.5 tbsp unsweetened cocoa powder

• 60 g flour

• A pinch of salt

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Cookie Layer

• 80 g melted butter

• 75 g brown sugar

• 70 g white sugar

• 1 medium egg

• 1 tsp vanilla extract

• 110 g flour

• A pinch of salt

• 100 g chocolate chips or chopped chocolate (i recommend chopped chocolate)

~10 g extra chopped chocolate/ chips for topping

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Step-by-Step Instructions

1. Preparation:
   • Preheat oven to 175°C (350°F)
   • Line baking pan with parchment paper
2. Prepare brownie batter:
   • Brown butter until nutty
   • Pour over chopped chocolate and let melt
   • Let cool completely
3. Egg-sugar mixture:
   • Whip sugar and eggs until foamy
   • Beat for several minutes until pale and creamy
4. Complete brownie batter:
   • Fold in chocolate-butter mixture
   • Sift in cocoa powder, flour, and salt
   • Mix gently
5. Prepare cookie dough:
   • Mix butter with both sugars
   • Incorporate egg and vanilla
   • Fold in flour, salt, and chocolate chips
6. Assembly:
   • Pour first layer of brownie batter into pan
   • Drop spoonfuls of cookie dough on top
   • Add remaining brownie batter
   • Top with cookie dough and extra chopped chocolate / chips
7. Baking:
   • Bake at 175°C for 25-27 minutes
   • Toothpick test should show moist crumbs

Tips and Tricks

• Freeze extra cookie dough or bake separately as cookies
• All ingredients should be at room temperature
• Don’t brown butter too dark – it should be golden brown and nutty
• Don’t overmix to avoid tough brookies

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Storage

• Room temperature: 3-4 days in airtight container
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months (well wrapped)

Variations

• Red Velvet Brookies
• Peanut Butter Brookies
• Salted Caramel Brookies
• Oreo Brookies
• S’mores Brookies