Name: Brown Butter Brookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter (for cookie dough); 1/2 cup brown sugar; 1/3 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract (for cookie dough); 1 1/4 cups all-purpose flour (for cookie dough); 1/2 teaspoon baking soda; 1/2 teaspoon salt (for cookie dough); 3/4 cup chocolate chips; 1/2 cup (1 stick) unsalted butter (for brownie batter); 1/2 cup semi-sweet chocolate chips; 1 cup granulated sugar (for brownie batter); 2 large eggs (for brownie batter); 1 teaspoon vanilla extract (for brownie batter); 1/2 cup all-purpose flour (for brownie batter); 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt (for brownie batter)

Chewy, gooey, and packed with deep, nutty flavor—these Brown Butter Brookies are where rich, fudgy brownies meet soft chocolate chip cookies in one irresistible dessert bar. The brown butter adds a layer of complexity that takes this treat far beyond your average brookie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brown Butter Chocolate Chip Cookie Dough:

3/4 cup (1 1/2 sticks) unsalted butter

1/2 cup brown sugar

1/3 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chocolate chips

For the Fudgy Brownie Batter:

1/2 cup (1 stick) unsalted butter

1/2 cup semi-sweet chocolate chips

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

Directions

Brown the Butter (Cookie Dough Base): I start by melting the butter over medium heat, stirring until it becomes golden brown and gives off a nutty aroma. Once browned, I pour it into a heat-safe bowl and let it cool for 10–15 minutes.

Make the Cookie Dough: After the butter cools, I whisk in both sugars until smooth. I add the egg and vanilla, mixing until fully combined. Then, I stir in the flour, baking soda, and salt until just mixed and fold in the chocolate chips.

Make the Brownie Batter: In a microwave-safe bowl, I melt butter and chocolate chips in 30-second bursts, stirring between each. Once smooth, I whisk in the sugar, followed by the eggs and vanilla until the mixture turns glossy. Then I stir in the flour, cocoa powder, and salt.

Assemble the Brookies: I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. Then I alternate spoonfuls of cookie dough and brownie batter into the pan and swirl them gently with a butter knife to create that signature marbled look.

Bake: I bake the brookies for 28–32 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs. It’s important not to overbake to maintain that fudgy center.

Cool and Slice: After baking, I let them cool completely in the pan before slicing into rich, beautiful squares.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Servings: 16 brookies

Calories per serving: 310 kcal

Variations

Nutty Addition: I sometimes mix in chopped walnuts or pecans to add a satisfying crunch.

Double Chocolate: Swapping regular chocolate chips for dark or white chocolate adds extra indulgence.

Peanut Butter Swirl: A few dollops of peanut butter swirled into the batter give these brookies a salty-sweet twist.

Espresso Boost: I’ve added 1 teaspoon of instant espresso powder to the brownie batter to deepen the chocolate flavor.

Gluten-Free: Using a 1:1 gluten-free flour substitute works well for a gluten-free version of this treat.

Storage/Reheating

I store leftover brookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them in a single layer and then transfer them to a zip-top freezer bag for up to 2 months.

To reheat, I microwave one for about 10–15 seconds to bring back that fresh-from-the-oven softness.

FAQs

What is brown butter, and why use it?

Brown butter is regular butter that’s been cooked until the milk solids toast, giving it a rich, nutty flavor. I use it to elevate the flavor of the cookie dough—it adds a deep, caramelized richness that really enhances the brookies.

Can I make these brookies ahead of time?

Yes, I often bake them a day in advance. They stay soft and chewy for several days and actually taste even better the next day after the flavors meld.

How do I know when the brookies are done?

I check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs but no raw batter, they’re ready. I avoid overbaking to keep that fudgy center.

Can I use boxed brownie or cookie mix?

I can, but I’ll lose the complex brown butter flavor and control over texture. This homemade version is worth the extra few minutes of effort.

What pan size should I use?

An 8×8-inch square pan works best. I don’t recommend going larger unless I double the recipe, or the layers will be too thin.

Conclusion

These Brown Butter Brookies are the ultimate hybrid dessert—rich, chewy, and packed with layers of flavor. The combination of fudgy brownie and chewy cookie with the warm nuttiness of brown butter makes each bite unforgettable. Whether I’m baking for a crowd or indulging in a solo treat, these brookies never disappoint.

Recipe: