Brown Butter Brookies Recipe: The Ultimate Dessert Mashup

If you’re torn between fudgy brownies and chewy chocolate chip cookies, why not have both in one irresistible treat? Say hello to Brown Butter Brookies—the dessert that delivers the best of both worlds in every decadent bite. This layered bar combines rich brownie batter with golden cookie dough, baked together to gooey perfection.

The real magic behind these brookies lies in the brown butter. It adds a deep, nutty, caramelized flavor that sets these apart from any standard brownie-cookie bar. Whether you’re baking for a party, potluck, or just your own sweet tooth, this recipe is guaranteed to impress.

Want to master the art of browning butter before diving in? Check out this simple guide on how to brown butter to get the technique just right. Browning butter doesn’t just add complexity—it enhances the texture and aroma of both layers.

Before you grab that 9×13 pan, you should also know that pan choice makes a big difference in bake time and texture. According to King Arthur Baking’s explanation of pan materials, metal pans conduct heat more evenly, which is essential for layered desserts like brookies.

Why You’ll Love This Brown Butter Brookies Recipe

• Two desserts in one – A rich brownie base topped with chewy cookie dough
• Brown butter upgrade – Adds nutty complexity and depth
• Perfect for sharing – This batch makes thick slices that go a long way
• Easy to freeze – Ideal for make-ahead treats or lunchbox surprises

Ingredient Breakdown

For the Brownie Layer:

• ¾ cup salted butter, browned (about 140g after browning)
• 4 oz semi-sweet chocolate, chopped
• ¼ cup vegetable oil
• ¾ cup cocoa powder
• 3 large eggs + 1 egg yolk, room temperature
• ¾ cup granulated sugar
• 1½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• ½ cup all-purpose flour
• Pinch of espresso powder (optional)
• 1 cup semi-sweet chocolate chips

For the Cookie Dough Layer:

• 14.5 tbsp salted butter, melted
• ¾ cup dark brown sugar
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1½ tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1½ cups chocolate chips

Optional Toppings:

• Flaky sea salt

Essential Tools

• 9×13 metal baking pan
• Parchment paper for easy removal
• Oven thermometer for precise temperature
• Kitchen scale for accurate flour measurement
• Mixing bowls and whisks
• Silicone spatula

How to Make Brown Butter

Making brown butter is simple, but timing is key.

• Add cubed butter to a saucepan over medium heat.
• Stir constantly as the butter melts, foams, and begins to brown.
• Once the butter smells nutty and turns golden brown, remove from heat.
• Transfer immediately to a heat-proof bowl to prevent burning.

Step-by-Step Instructions

1. Make the Cookie Dough

• In a large bowl, melt the butter.
• Whisk in both sugars until smooth.
• Add eggs and vanilla, then mix until combined.
• Stir in flour, baking soda, baking powder, and salt.
• Fold in chocolate chips.
• Divide dough in half. Press one half into a parchment-lined 9×13 pan and set aside. Keep the second half for topping.

2. Make the Brownie Batter

• Pour the browned butter into a bowl and stir in chopped chocolate until melted.
• Whisk in the vegetable oil and cocoa powder. Let cool slightly.
• In another bowl, whisk eggs, egg yolk, and granulated sugar until sugar dissolves.
• Add powdered sugar, vanilla, and salt.
• Stir in the cooled chocolate mixture.
• Fold in flour, espresso powder (if using), and chocolate chips.

3. Assemble the Brookies

• Spread a bit more than half the brownie batter in your prepared pan.
• Place the pressed cookie dough layer on top.
• Spread remaining brownie batter over the cookie dough.
• Drop chunks of the leftover cookie dough over the top.

4. Bake

• Preheat oven to 350°F (175°C).
• Bake for 38–44 minutes.
• A toothpick inserted into the brownie should come out with moist crumbs, not raw batter.
• Cool for at least 1–2 hours before slicing.

Expert Tips for Success

• Don’t overbake – Slightly underdone is better than dry!
• Use a metal pan – Avoid glass for even baking.
• Measure flour by weight – Over-measuring leads to dryness.
• Room temp ingredients blend better.
• Always line your pan with parchment paper for clean removal.

Serving Suggestions

• Serve warm with vanilla ice cream
• Drizzle with caramel or chocolate sauce
• Sprinkle sea salt on top for a sweet-salty finish
• Cut into small squares—these are rich!

Storage and Freezing

• Store in an airtight container at room temperature for 3–4 days.
• Refrigerate for up to a week.
• Freeze individually wrapped bars for up to 3 months.
• Reheat in the microwave for 10–15 seconds for that fresh-baked gooeyness.

Recipe Variations

• Gluten-free version: Swap in a 1:1 gluten-free flour blend.
• Dairy-free version: Use plant-based butter and dairy-free chocolate.
• Triple chocolate: Add white and milk chocolate chips to the batter.
• Peanut butter swirl: Drop spoonfuls of peanut butter between layers before baking.

Common Mistakes to Avoid

• Using a glass dish (bakes unevenly)
• Overmixing the batters (makes brookies tough)
• Not cooling before slicing (crumbly mess)
• Forgetting the parchment paper (they’ll stick!)

FAQs About Brown Butter Brookies

Can I double this recipe?
No, the batter would overflow a standard pan. Make two separate batches for best results.

Can I make brookies without brown butter?
Yes, but you’ll lose that signature nutty flavor. Adjust butter quantity accordingly if skipping browning.

Can I freeze brookies?
Absolutely! Wrap tightly and freeze up to 3 months. Thaw and reheat for best texture.

Are brookies supposed to be gooey?
Yes! The centers should be soft and fudgy, with crisp cookie edges.

Can I bake this in a glass pan?
Not recommended—glass doesn’t conduct heat evenly, which can lead to undercooked centers and overbaked edges.

Final Thoughts

Brown Butter Brookies combine two beloved desserts into one show-stopping bar. With just a few pantry staples and some browning magic, you’ll get a dessert that’s soft, chewy, fudgy, and unforgettable. Perfect for gifting, gatherings, or late-night indulgence—these brookies deserve a permanent spot in your baking rotation.