Brookies with Browned Butter and Flaky Salt

Brownies or cookies? With these brookies, the answer is both. A dense, fudgy brownie base meets a chewy chocolate chip cookie top, all baked in one pan.

The secret is browning the butter for the brownie layer, which adds a deep, nutty flavor that pairs perfectly with the sweet cookie dough. Finished with a sprinkle of flaky sea salt, each square delivers crisp edges, a moist center, and the best of two classic desserts in every bite.

This brookie recipe starts with a rich brownie batter made with browned butter and Dutch cocoa, then gets topped with a simple chocolate chip cookie dough. The two layers bake together into a bar that's part brownie, part cookie, and entirely irresistible.

You'll brown the butter, whisk up the brownie batter, mix the cookie dough, and bake everything in a parchment-lined pan. The result is a dessert that's crisp on the edges, fudgy in the middle, and finished with a salty crunch.

Ingredients

Why this recipe works

Browning the butter is the key to the brownie layer's deep flavor. As the butter cooks, the milk solids toast and develop nutty, caramel-like notes that elevate the chocolate. This simple step adds complexity without extra ingredients, making the brownie base taste richer and more sophisticated than a standard mix.

The two-layer assembly works because the brownie batter is thick enough to hold the cookie dough on top without sinking.

The cookie dough, made with melted butter and brown sugar, stays soft and chewy, while the brownie layer remains fudgy. Baking at 350°F for 25 minutes ensures the edges crisp up while the centers stay moist.

Notes and substitutions

Use Dutch-process cocoa for a darker, less acidic brownie that pairs well with the browned butter. If you only have natural cocoa, the brownie will still work but will be slightly lighter in color and a touch more tangy.

Semisweet chocolate chips are ideal for the cookie layer, but dark or milk chocolate also work depending on your sweetness preference.

The recipe calls for an 8x8-inch pan; a 9x9-inch pan will produce thinner bars, so reduce the baking time by a few minutes and check for doneness early. Parchment paper is essential for easy removal. Flaky sea salt is optional but highly recommended—it balances the sweetness and adds a pleasant crunch.

• Dutch-process cocoa powder: Natural unsweetened cocoa powder can be used; the brownie will be slightly less dark and a bit more tangy, but still delicious.
• Semisweet chocolate chips: Dark chocolate chips or chopped bittersweet chocolate work well, or use milk chocolate for a sweeter cookie layer.
• Unsalted butter: Salted butter can be used; omit the flaky sea salt topping or reduce it to balance the salt.

Equipment

• 8x8-inch baking pan
• Parchment paper
• Medium saucepan
• Mixing bowls
• Whisk
• Rubber spatula
• Cooling rack