Chewy chocolate chip cookie dough meets rich, fudgy brownies in these decadent brown butter brookies. Each bite is packed with the deep, nutty flavor of browned butter and a perfect balance of soft brownie base and chewy cookie topping. It’s the kind of dessert that satisfies every sweet craving at once.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Layer:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
For the Cookie Layer:
1/2 cup unsalted butter, browned and cooled
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper.
For the brownie layer, I whisk together the melted butter, sugar, eggs, cocoa powder, flour, salt, and vanilla until everything is smooth. I spread this evenly in the prepared pan.
To make the cookie layer, I brown the butter in a saucepan until it’s golden and smells nutty, then let it cool slightly.
In a separate bowl, I whisk the browned butter with both sugars, the egg, and vanilla extract.
I stir in the flour, baking soda, and salt until just combined, then fold in the chocolate chips.
I drop spoonfuls of the cookie dough over the brownie batter and gently spread it out to cover most of the surface.
I bake everything for 25–30 minutes, until the top is golden and the center is just set. I always let it cool completely before slicing into bars.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 310 kcal per serving
Variations
I sometimes add chopped walnuts or pecans to the cookie dough for extra crunch.
For a darker chocolate kick, I use bittersweet chocolate chips or chunks instead of semi-sweet.
If I want a festive version, I’ll mix in colorful candy-coated chocolates or swirl a bit of caramel over the brownie layer before adding the cookie dough.
I’ve also made these gluten-free by swapping the flour for a 1:1 gluten-free baking mix with great results.
Storage/Reheating
I store leftover brookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—just wrap each bar in plastic wrap and store in a zip-top bag in the freezer for up to 2 months. To reheat, I microwave individual bars for about 15 seconds to bring back that fresh-from-the-oven warmth and gooey texture.
FAQs
How do I know when the brookies are done baking?
I check that the top is golden and the center is just set. A toothpick should come out with a few moist crumbs, not wet batter.
Can I double the recipe?
Yes, I double the ingredients and bake in a 9×13-inch pan. I usually add an extra 5–10 minutes to the baking time.
Can I use store-bought brownie mix?
I prefer making the brownie layer from scratch for better flavor, but a boxed mix works in a pinch—just follow the recipe for the cookie dough as written.
Do I need to chill the cookie dough?
No need. I use the dough right after mixing—it spreads nicely over the brownie batter without chilling.
Why brown the butter?
Browning the butter adds a deep, nutty flavor that gives these brookies a rich, toasty edge you just can’t get with regular melted butter.
Conclusion
Brown Butter Brookies are the best of both worlds—fudgy brownies and chewy cookies combined into one unforgettable dessert. I love how simple they are to make, and the browned butter adds a rich depth of flavor that makes them feel extra special. Whether I’m baking for a party or just want something indulgent to snack on, this recipe never disappoints.
📖 Recipe:
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Brown Butter Brookies
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Chewy chocolate chip cookie dough meets rich, fudgy brownies in these decadent brown butter brookies. The browned butter adds a nutty depth of flavor that makes this cookie-brownie hybrid irresistibly delicious.
Ingredients
1/2 cup unsalted butter, melted (for brownie layer)
1 cup granulated sugar (for brownie layer)
2 large eggs (for brownie layer)
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour (for brownie layer)
1/4 tsp salt (for brownie layer)
1 tsp vanilla extract (for brownie layer)
1/2 cup unsalted butter, browned and cooled (for cookie layer)
1/2 cup brown sugar, packed
1/4 cup granulated sugar (for cookie layer)
1 large egg (for cookie layer)
1 tsp vanilla extract (for cookie layer)
1 1/4 cups all-purpose flour (for cookie layer)
1/2 tsp baking soda
1/4 tsp salt (for cookie layer)
3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- To make the brownie layer, whisk together the melted butter, sugar, eggs, cocoa powder, flour, salt, and vanilla extract until smooth. Spread evenly in the prepared pan.
- Brown the butter for the cookie layer in a saucepan until golden and nutty-smelling, then let it cool slightly.
- In a separate bowl, whisk the browned butter with brown sugar, granulated sugar, egg, and vanilla extract.
- Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate chips.
- Drop spoonfuls of cookie dough over the brownie batter and gently spread to cover most of the surface.
- Bake for 25–30 minutes, until the top is golden and the center is just set. A toothpick should come out with a few moist crumbs.
- Let the brookies cool completely before slicing into bars.
Notes
Add chopped walnuts or pecans to the cookie dough for extra crunch.
Use bittersweet chocolate chips or chunks for a more intense chocolate flavor.
For a festive version, mix in candy-coated chocolates or swirl caramel over the brownie batter.
Swap in a 1:1 gluten-free baking mix for a gluten-free version.
Brookies freeze well—wrap individually and store in a freezer-safe bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
