Description

Chewy, gooey Brown Butter Brookies combine rich, fudgy brownies and soft chocolate chip cookies in one decadent dessert bar. The brown butter adds a nutty, caramelized depth, making these perfect for any occasion.

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)

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Instructions

Melt the butter for the cookie dough over medium heat until golden brown and nutty. Pour into a heat-safe bowl and let cool for 10–15 minutes.
Whisk in brown sugar and granulated sugar until smooth. Add the egg and vanilla extract, and mix until combined.
Stir in flour, baking soda, and salt until just combined. Fold in the chocolate chips. Set aside.
For the brownie batter, melt the butter and chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Whisk in the granulated sugar, then the eggs and vanilla extract, mixing until glossy.
Stir in the flour, cocoa powder, and salt until just combined.
Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
Spoon alternating dollops of cookie dough and brownie batter into the prepared pan. Swirl gently with a butter knife for a marbled effect.
Bake for 28–32 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool completely in the pan before slicing into squares and serving.

Notes

Don’t overbake—the center should remain fudgy for best texture.

Chill the brown butter slightly to avoid cooking the egg prematurely.

Let brookies cool completely before slicing for cleaner cuts.

Use parchment paper for easy removal from the pan.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brookie
Calories: 310
Sugar: 24g
Sodium: 120mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg