Description
Brown Butter Brookies are the ultimate dessert mashup combining the best of both worlds – chocolate chip cookies and brownies. These decadent bars feature layers of chewy chocolate chip cookie dough sandwiched between rich, fudgy brownies, creating a delightful treat for any occasion.
Ingredients
Units
Scale
For the Chocolate Chip Cookies:
- 14.5 tbsp salted butter (206 grams)
- 3/4 cup dark brown sugar, packed (163 grams)
- 3/4 cup granulated sugar (156 grams)
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips
For the Brownies:
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 and 1/2 cups powdered sugar (174 grams)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour (65 grams)
- pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips
For Topping:
- flaky sea salt (optional)
Instructions
- Prep: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
- Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, then the chocolate chips or chunks last. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan, then lift out that piece of parchment paper and replace with a new piece. Set your layer of cookie dough aside and leave the rest in the bowl for later.
- Brown the Butter: Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it’s melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.)
- Make the Brownie Batter: Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. Next, whisk in the powdered sugar, vanilla, and salt. Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour & espresso powder, then the chocolate chips.
- Assemble: Spread slightly more than half the brownie batter in the bottom of your lined 9×13 pan. Lay the sheet of cookie dough on top of this, removing that extra piece of parchment paper. Spread the remaining brownie batter on top. Form large, thick discs with the remaining cookie dough and set on top of the batter. Press extra chocolate chips into any bare spots on the cookie dough if desired.
- Bake: Bake the assembled brookies for 38 to 44 minutes. The cookies will be golden and the brownies will have a shiny top. A toothpick inserted into the center of a brownie spot will have some moist crumbs, but not wet batter. Do not over bake!
- Serve & Store: Allow bars to cool in the pan on a wire rack for about 1 – 2 hours before slicing and serving. Sprinkle with flaky sea salt, if desired! Store leftover bars, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave.
Nutrition
- Serving Size: 1 bar
- Calories: Approximately 350 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 200mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 9g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 60mg
