Satisfy all of your cravings with a batch of these soft and chewy brown butter brookies. Made with equal parts brown butter chocolate chip cookie and rich, dark, ultra fudgy brownie, these one pan wonders are the ultimate chocolate lover’s treat. Get the best of both worlds with this crowd pleasing dessert!
For Brownie Layer
- 10 ounces bittersweet chocolate (I use 60% cocao)
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs plus one egg yolk, room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tsp vanilla
- 1/2 tsp baking powder
- 3/4 cup plus 2 TBSP all purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa, sifted
- 1/2 tsp espresso powder (optional)
- 1/2 tsp kosher salt
For Chocolate Chip Cookie Layer
- 1 cup (2 sticks) unsalted butter, browned, strained, and chilled
- 1/2 cup, minus 1 TBSP granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 cups chocolate chips (I use a mix of bittersweet and semi-sweet chips)
- **Note: brown the butter for the chocolate chip cookie layer first and refrigerate it for 45-60 minutes before you begin mixing the brownie layer.
For Brownie Layer
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch pan with non-stick baking spray and line the bottom and sides with parchment paper. Allow the edges of the parchment to extend over the sides of the pan for easy removal of the bars once cooled.
- In a medium saucepan over low heat, melt the chocolate and butter together. Stir often until the butter is melted and the chocolate is smooth and shiny. Remove the pan from the heat and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs, egg yolk, sugars and vanilla on high speed for 4-5 minutes until the mixture is thick and pale in color.
- Reduce the speed to low and add in the cooled, melted chocolate and butter mixture. Mix until incorporated.
- In a separate bowl, whisk together the flour, cocoa, baking powder, espresso powder (if using), and salt.
- Remove the bowl from the mixer and use a spatula or wooden spoon to fold in the dry ingredients until just barely combined. Do not over mix.
- Set aside until ready to assemble.
For Chocolate Chip Cookie Dough
- To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color.
- Remove the butter from the heat and pour it into a heat safe bowl through a fine mesh strainer. Discard the brown bits of butter that remain in the strainer.
- Place the bowl of brown butter in the refrigerator for 45-60 minutes or until cooled and firm to the touch. You can speed this up after about 30 minutes by placing the bowl in the freezer.
- Once cooled, spoon the brown butter into the bowl of a stand mixer fitted with the paddle attachment.
- Add the sugars and beat on medium high speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture in 3 additions. Scrape down the sides of the bowl as needed. Do not over mix. A few streaks of flour remaining is ideal.
- Remove the bowl from the stand mixer and use a spatula to fold in the chocolate chips.
To assemble the brookies, spoon about 1/3 of the brownie mixture into the bottom of the prepared pan using an offset spatula to roughly smooth it evenly across the bottom of the pan.
- Alternate spoonfuls of chocolate chip cookie dough and brownie batter across the pan, creating a mottled look.
- Continue until all of the cookie dough and brownie batter are used.
- Gently press the mixtures down with an offset spatula, leveling the top just slighty. Do not over work the dough or flattened the mixture too much.
- Bake at 350 degrees for about 35 minutes or until the edges are golden brown and the center of the brookies is set. If the cookie dough begins to brown too quickly, place a piece of aluminum foil loosely across the top.
- For firmer brookies, bake for closer to 40 minutes. For gooey brookies, bake for less time.
- Remove the pan from the oven and cool completely before slicing.
- For sharp edges and even slices, chill the brookies for one hour before slicing with a sharp knife.
Brookies freeze well. Wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. Defrost at room temperature.