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A Cozy Fall Treat: Brown Butter Brookies

As the leaves turn golden and the air starts to crisp, there’s nothing quite like gathering around the kitchen with a warm, comforting treat in hand. Enter the delightful Brown Butter Brookies! This scrumptious combination of gooey brownies and soft-baked chocolate chip cookies brings the best of both worlds into one decadent dessert that feels as cozy as your favorite sweater.

I’ll never forget the first time I baked these brookies. It was a chilly afternoon, and I had my best friend over for some much-needed quality time. We laughed and reminisced about our childhoods, and as the enchanting aromas filled the house—the nutty scent of browned butter mingling with the sweetness of chocolate—I knew we were creating a delicious memory together. These Brown Butter Brookies are perfect for any gathering, whether it’s a warm weekend at home or a holiday celebration with friends and family. Trust me, this is one recipe you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Two Desserts in One: Enjoy the best of both worlds with the rich, fudgy brownie layer and the classic chocolate chip cookie goodness.
Ridiculously Delicious: The brown butter adds a deep, nutty flavor that elevates these brookies to an indulgent treat.
Easy to Make: This recipe is simple enough for bakers of all levels, making it a crowd-pleasing choice for family gatherings.
Perfect for Sharing: Cutting these brookies into squares makes them ideal for sharing at potlucks, picnics, or even cozy nights in.
Irresistible Aroma: The aroma of baking brookies fills your home with warmth and love, creating the perfect cozy environment.

Ingredients You’ll Need for Brown Butter Brookies

14.5 tbsp salted butter (206 grams)
3/4 cup dark brown sugar, packed (163 grams)
3/4 cup granulated sugar (156 grams)
2 large eggs, at room temperature
1 and 1/2 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 and 1/2 cups chocolate chips
3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
4 ounces semi-sweet chocolate, chopped (chocolate chips work, too)
1/4 cup vegetable oil (56 mL)
3/4 cup cocoa powder (63 grams)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar (158 grams)
1 and 1/2 cups powdered sugar (174 grams)
2 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour (65 grams)
Pinch of espresso powder (optional)
1 cup semi-sweet chocolate chips
Flaky sea salt, optional

How to Make Brown Butter Brookies

Prep: Preheat your oven to 350℉. Grease a 9×13 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
Make the Chocolate Chip Cookie Dough: In a large mixing bowl, melt the 14.5 tbsp of butter. Whisk in both sugars until well combined. Add the eggs and vanilla extract, mixing until smooth, about 30-45 seconds. Gradually stir in the dry ingredients, then fold in the chocolate chips. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the bottom of the prepared pan, remove that piece of parchment paper, and set it aside.
Brown the Butter: Add the cubed butter to a medium saucepan over medium heat. Let it melt, stirring occasionally. Once melted, reduce the heat to medium-low. Continue cooking, stirring frequently, until it turns a deep golden shade, with a nutty, caramel aroma—about 3-6 minutes.
Make the Brownie Batter: Once the butter is browned, stir in your chopped chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar, whisking for about 1-2 minutes until the mixture is smooth. If you can feel any sugar granules, continue whisking! Then whisk in the powdered sugar, vanilla, and salt. Confirm the chocolate mixture isn’t too hot, then whisk it into the egg/sugar mixture, before folding in the flour and optional espresso powder, and finally the chocolate chips.
Assemble: Pour slightly more than half of the brownie batter (just eyeball it) into the lined pan. Lay the sheet of cookie dough on top, removing the extra parchment. Spread the remaining brownie batter on top. Form thick discs with the remaining cookie dough and lay them on top of the batter. Press extra chocolate chips into any bare spots on the cookie dough if desired.
Bake: Bake the assembled brookies for 38 to 44 minutes. You want the cookies to be golden and the brownies to have a shiny, just-set top. A toothpick inserted in the center should come out with some moist crumbs, but no wet batter.
Serve & Store: Allow bars to cool in the pan on a wire rack for about 1 – 2 hours before slicing and serving. If you like, sprinkle with flaky sea salt! Store leftover bars in an airtight container at room temperature for 3-4 days. I highly recommend warming up leftover slices in the microwave for that just-baked experience.

Delicious Variations to Try

Nutty Delight: Add 1 cup of chopped nuts (like walnuts or pecans) to the brownie batter for an irresistible crunch and depth.
Minty Fresh: Incorporate mint chocolate chips instead of semi-sweet chips for that refreshing mint flavor in every bite!
Caramel Swirl: Drizzle some caramel sauce between the brownie and cookie layers for an extra indulgent treat.
Espresso Love: Boost the chocolate flavor by adding a pinch of espresso powder to the brownie batter for a rich, deep taste.

Chef Emma’s Helpful Tips

Make-Ahead: You can prepare the cookie dough and brownie batter a day in advance. Just keep them separately covered in the fridge until you’re ready to assemble and bake!
Slicing Tips: For cleaner slices, run your knife under hot water for a few seconds, then dry it off before cutting into the brookies.
Storage Advice: Keep any leftover brookies in an airtight container at room temperature. They’ll stay delicious for 3-4 days, but they never last that long in my house!

What’s Inside – Nutrition Breakdown

Serving Size: 1 square
Calories: Approximately 300
Total Carbohydrates: 42g
Sugar: 25g
Total Fat: 15g
Protein: 4g
Sodium: 150mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the components in advance. Just store the dough and batter separately in the refrigerator until you’re ready to bake.

Can I use different ingredients?
Yes! Feel free to swap out chocolate types, use different sugars, or even incorporate other mix-ins. Experimentation is key!

How do I store leftovers?
Store your brookies in an airtight container at room temperature for up to 3-4 days. They taste amazing warm!

How long does it last?
These brookies can be stored in an airtight container for up to 4 days, but trust me, they probably won’t last that long!

A Cozy Closing Note

As the weather turns cooler, let the warmth of these Brown Butter Brookies wrap you in a cozy embrace. The combination of soft, chewy cookie and fudgy brownie will delight your senses and your loved ones. Remember to save this delightful recipe to your “Cozy Treats” board so it’s ready when you need a warm, comforting dessert! Enjoy the sweet moments, and happy baking!