I love how these brown butter brookies bring together everything I crave in a dessert. I get the deep, fudgy richness of brownies paired with chewy, buttery chocolate chip cookies all in one pan. The nutty aroma from the brown butter fills my kitchen as they bake, and every bite delivers layers of chocolate, warmth, and indulgence. This is the kind of dessert I make when I want something truly special that feels both cozy and impressive.
Why You’ll Love This Recipe
I enjoy this recipe because I don’t have to choose between brownies and cookies. I get both textures in one dessert, with a glossy, crinkly brownie top and soft cookie dough pockets throughout. I also love how browning the butter adds a caramel-like depth that makes the cookie layer stand out. Every time I bake these, they feel bakery-worthy while still being comforting and homemade.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Brownie batter
180 g butter
320 g chocolate for melting (I use 60% chocolate)
120 g all purpose flour
50 g cocoa powder
180 g granulated sugar
80 g brown sugar
2 g salt
4 eggs
120 g chocolate chunks (optional)
Brown butter cookie dough
85 g all-purpose flour
80 g butter
80 g brown sugar
40 g granulated sugar
1 g salt
1 egg
2 g vanilla
70 g chocolate chips
Extra chocolate chunks for topping
Directions
I start by making the brown butter cookie dough. I melt the butter in a saucepan over medium heat, stirring until it turns golden and smells nutty. I let it cool slightly, then mix it with the brown sugar, granulated sugar, and salt. I whisk in the egg and vanilla until smooth, then gently fold in the flour and chocolate chips. I place the dough in the fridge to chill while I work on the brownies.
For the brownie batter, I preheat the oven to 329°F (165°C) and line an 8 x 8 inch pan with parchment paper. I melt the butter and chocolate together over a double boiler until smooth, then let it cool slightly. In another bowl, I whisk the eggs with both sugars for a few minutes until the mixture becomes thick and light, which helps create that crinkly top I love. I sift together the flour, cocoa powder, and salt, then stir the melted chocolate mixture into the eggs. I gently fold in the dry ingredients and chocolate chunks until just combined.
To assemble, I spread half of the brownie batter into the pan, scatter chunks of chilled cookie dough on top, and cover it with the remaining brownie batter. I finish with more cookie dough pieces and extra chocolate chunks. I bake everything for about 45 to 55 minutes, until the edges are set and the center has moist crumbs. I always let the brookies cool completely before slicing for clean, neat squares.
Servings And Timing
I usually cut this recipe into 9 to 12 generous squares, depending on how indulgent I feel. The prep time takes about 25 minutes, and the baking time is around 50 minutes. Including cooling time, I plan for about 1 hour and 45 minutes from start to finish.
Variations
I like switching things up by using dark chocolate chips, milk chocolate, or even white chocolate in the cookie dough. Sometimes I add chopped nuts like walnuts or pecans to the brownie batter for extra texture. When I want a more intense flavor, I sprinkle flaky sea salt on top before baking.
Storage/Reheating
I store leftover brookies in an airtight container at room temperature for up to three days. If I want them warm and gooey again, I reheat individual pieces in the microwave for about 10 to 15 seconds. They also freeze well, and I simply thaw them at room temperature when I’m ready to enjoy.
FAQs
Can I make these brookies ahead of time?
I often bake them a day in advance, and they actually taste even better once the flavors have settled.
How do I know when the brookies are done?
I look for set edges and a toothpick that comes out with moist crumbs, not wet batter.
Can I use chocolate chips instead of chocolate bars?
I’ve done both, and chocolate chips work just fine if that’s what I have on hand.
Why is whisking the eggs and sugar important?
I whisk thoroughly to dissolve the sugar, which gives the brownies their shiny, crackly top.
Can I double this recipe?
I can double it easily and bake it in a larger pan, adjusting the baking time as needed.
Conclusion
I keep coming back to these brown butter brookies because they combine everything I love about classic desserts into one irresistible treat. With rich chocolate flavor, nutty brown butter, and contrasting textures, they always feel special. Whenever I want to impress or simply treat myself, this is the recipe I turn to again and again.
These Brown Butter Brookies combine the best of both worlds—fudgy brownies and chewy chocolate chip cookies—with the rich, nutty flavor of browned butter. A layered treat that feels both indulgent and comforting.
Total Time:1 hour 45 minutes
Yield:9–12 brookies
Ingredients
Brownie batter:
180 g butter
320 g 60% chocolate for melting
120 g all-purpose flour
50 g cocoa powder
180 g granulated sugar
80 g brown sugar
2 g salt
4 eggs
120 g chocolate chunks (optional)
Brown butter cookie dough:
85 g all-purpose flour
80 g butter
80 g brown sugar
40 g granulated sugar
1 g salt
1 egg
2 g vanilla extract
70 g chocolate chips
Extra chocolate chunks for topping
Instructions
Make the cookie dough: Brown the butter in a saucepan until golden and fragrant. Let cool slightly.
In a bowl, mix browned butter, brown sugar, granulated sugar, and salt. Whisk in the egg and vanilla.
Fold in flour and chocolate chips. Chill dough while making the brownie batter.
Preheat oven to 329°F (165°C). Line an 8×8-inch pan with parchment paper.
Melt the butter and chocolate together using a double boiler. Cool slightly.
In a separate bowl, whisk eggs with both sugars for several minutes until light and thick.
Fold in the melted chocolate mixture, then sift in flour, cocoa powder, and salt. Mix until just combined. Fold in chocolate chunks if using.
Spread half of the brownie batter in the pan. Add pieces of chilled cookie dough over it. Spread remaining brownie batter on top, followed by more cookie dough and extra chocolate chunks.
Bake for 45–55 minutes, until edges are set and a toothpick comes out with moist crumbs.
Let cool completely before slicing into squares.
Notes
Chilling the cookie dough helps maintain texture during baking.
Don’t overmix the brownie batter once the flour is added.
For a shiny brownie top, beat eggs and sugar well until light and ribbony.
Top with flaky sea salt for extra flavor contrast.
