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!
🍫 Ingredients
Brownie Layer:
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½ cup (1 stick) unsalted butter, browned & cooled
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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⅓ cup Dutch-process cocoa powder
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½ cup all-purpose flour
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¼ tsp salt
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½ cup chocolate chips
Cookie Layer:
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½ cup (1 stick) unsalted butter, browned & cooled
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½ cup brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup chocolate chips
👩🍳 Instructions
1. Brown the Butter (For Both Layers)
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Melt butter in a light-colored pan over medium heat, swirling until it turns golden-brown and smells nutty (~5 mins).
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Immediately pour into a heatproof bowl (scrape all the browned bits!) and let cool slightly.
2. Make the Brownie Layer
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Whisk brown butter + sugar until combined.
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Add eggs + vanilla, mixing well.
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Fold in cocoa, flour, salt, then chocolate chips.
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Spread into a greased 9×9-inch pan (or line with parchment).
3. Make the Cookie Layer
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Beat brown butter + sugars until fluffy.
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Mix in egg + vanilla.
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Add flour, baking soda, salt, then chocolate chips.
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Drop spoonfuls over the brownie layer and gently press to cover.
4. Bake & Cool
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Bake at 350°F (175°C) for 25–30 mins (cookie should be golden; brownie will set as it cools).
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Let cool 1 hour before slicing (or risk a gooey mess!).
🍪 Pro Tips
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For clean cuts: Chill 30 mins before slicing.
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Extra texture: Sprinkle flaky salt on top after baking.
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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!
