Brookies with Browned Butter and Flaky Salt Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Measure all ingredients and have them ready.

Brown the butter first, as it needs to cool slightly before mixing with the eggs. The cookie dough can be prepared while the brownie batter rests.

Instructions

Brown the Butter and Mix the Brownie Batter

1. 1Brown the Butter and Make Brownie Batter
   Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 3 to 4 minutes. Remove from heat and whisk in the Dutch cocoa powder, granulated sugar, and eggs until smooth. Add the all-purpose flour and stir until just combined.
   Look for The butter will foam and turn a deep amber with a nutty aroma. The batter should be glossy and thick.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the butter closely after it foams; it can go from browned to burnt quickly. Remove from heat as soon as it smells nutty.
2. 2Mix the Cookie Dough
   In a separate bowl, combine the brown sugar, melted butter, and the remaining all-purpose flour. Stir until a soft dough forms. Fold in the chocolate chips. The dough will be thick and slightly crumbly.
   Look for The dough should hold together when pressed but still look a bit shaggy.
   Tip Use a rubber spatula to fold in the chips without overmixing, which keeps the cookie layer tender.

The butter will foam, then turn golden brown with a nutty aroma. The brownie batter should be glossy, thick, and smooth after whisking in the cocoa, sugar, and eggs. The cookie dough will be soft and slightly crumbly, holding together when pressed.

Assemble and Bake

3. 3Assemble the Brookies
   Drop spoonfuls of the cookie dough over the brownie batter in the pan. Use your fingers or a spatula to gently press the dough into an even layer, covering the brownie batter completely. It's okay if a few spots of brownie peek through.
   Look for The cookie layer should be evenly distributed, with a slightly bumpy surface.
   Tip If the dough is too sticky, lightly wet your fingers to press it down without pulling up the brownie batter.
4. 4Bake the Brookies
   Bake in the preheated oven for 25 minutes, or until the edges are crisp and the top is golden brown. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The brownie layer should be set but still fudgy.
   Look for The edges will pull away from the pan slightly, and the top will look dry and cracked.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Oven temperatures vary; start checking at 22 minutes. The brookies will continue to set as they cool.

The cookie dough should cover the brownie batter evenly, with a slightly bumpy top. During baking, the edges will crisp and pull away from the pan, and the top will turn golden brown.

A toothpick inserted in the center should come out with moist crumbs, not wet batter.

Cool, Salt, and Cut

5. 5Cool and Finish with Salt
   Remove the pan from the oven and place on a cooling rack. Immediately sprinkle the flaky sea salt over the top. Let cool completely in the pan, about 30 minutes. Use the parchment overhang to lift the brookies out of the pan. Cut into 12 squares or bars.
   Look for The top will be crisp, and the bars will be firm enough to cut cleanly.
   Tip For cleaner cuts, use a sharp knife and wipe it between slices. Store leftovers in an airtight container.

After cooling, the brookies will be firm enough to lift out of the pan. The top will be crisp, and the bars will cut cleanly. The flaky sea salt adds a final crunch and salty contrast to the sweet layers.

Common mistakes

One common mistake is overmixing the brownie batter, which can make it tough. Stir just until the flour disappears. Another is underbaking: the center should be set but still moist.

If the brookies are too gooey, they may need a few more minutes. Also, be careful not to overbake, which dries out the brownie layer. Let the brookies cool completely before cutting to get clean squares.

How to tell it’s done

The brookies are done when the edges are crisp and the top is golden brown. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The brownie layer should be set but still fudgy.

If the top browns too quickly, tent loosely with foil for the last 5 minutes. The internal temperature of the eggs should reach 160°F (71°C) to ensure they are fully cooked.

• Egg dishes: 160°F (71°C) in the thickest part