Brown Butter Brookie (Brownie + Cookie Hybrid)

Brown Butter Brookie (Brownie + Cookie Hybrid)

A decadent mashup of chewy brownie and browned butter chocolate chip cookie, this brookie is rich, fudgy, and loaded with texture. The nutty brown butter takes it to the next level!

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🍫 Ingredients

Brownie Layer:

• ½ cup (1 stick) unsalted butter, browned & cooled

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ⅓ cup Dutch-process cocoa powder

• ½ cup all-purpose flour

• ¼ tsp salt

• ½ cup chocolate chips

Cookie Layer:

• ½ cup (1 stick) unsalted butter, browned & cooled

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1¼ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup chocolate chips

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👩‍🍳 Instructions

1. Brown the Butter (For Both Layers)

• Melt butter in a light-colored pan over medium heat, swirling until it turns golden-brown and smells nutty (~5 mins).

• Immediately pour into a heatproof bowl (scrape all the browned bits!) and let cool slightly.

2. Make the Brownie Layer

1. Whisk brown butter + sugar until combined.

2. Add eggs + vanilla, mixing well.

3. Fold in cocoa, flour, salt, then chocolate chips.

4. Spread into a greased 9×9-inch pan (or line with parchment).

3. Make the Cookie Layer

1. Beat brown butter + sugars until fluffy.

2. Mix in egg + vanilla.

3. Add flour, baking soda, salt, then chocolate chips.

4. Drop spoonfuls over the brownie layer and gently press to cover.

4. Bake & Cool

• Bake at 350°F (175°C) for 25–30 mins (cookie should be golden; brownie will set as it cools).

• Let cool 1 hour before slicing (or risk a gooey mess!).

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🍪 Pro Tips

• For clean cuts: Chill 30 mins before slicing.

• Extra texture: Sprinkle flaky salt on top after baking.

• Storage: Keep in an airtight container for 3 days (or freeze for 1 month).

Serve warm with vanilla ice cream for the ultimate indulgence! 😍

Want a blondie version? Swap the brownie layer for butterscotch!