Brookies with Browned Butter and Flaky Salt Tips, FAQ & printable recipe

Tips for success

For the best texture, use room-temperature eggs so they incorporate evenly into the brownie batter. If you're in a hurry, place the eggs in a bowl of warm water for a few minutes.

Also, make sure the browned butter has cooled slightly before whisking in the eggs—if it's too hot, it can scramble them. The cookie dough can be made ahead and refrigerated for up to 2 days; let it come to room temperature before spreading.

When cutting the brookies, use a long, sharp knife and wipe it clean between slices to get neat edges. For extra gooey brownie centers, slightly underbake by 2 minutes and let them cool completely—they will set as they cool.

If you prefer a crisper cookie top, place the pan under the broiler for 1 minute after baking, but watch closely to avoid burning.

Variations

• Peanut Butter Brookies: Swirl 1/4 cup of creamy peanut butter into the brownie batter before adding the cookie dough. For the cookie layer, replace half of the chocolate chips with peanut butter chips for a double hit of peanut flavor.
• Mint Chocolate Brookies: Add 1/2 teaspoon of peppermint extract to the brownie batter. Use mint chocolate chips or chop up a mint chocolate bar for the cookie layer. Finish with a sprinkle of crushed candy cane for a festive twist.
• Salted Caramel Brookies: After spreading the cookie dough, drizzle 1/4 cup of caramel sauce over the top and swirl with a knife. Increase the flaky sea salt to 1 teaspoon to complement the caramel. Bake as directed, but check for doneness a few minutes earlier.
• Gluten-Free Brookies: Substitute the all-purpose flour in both layers with a 1:1 gluten-free baking flour blend. Make sure the chocolate chips are gluten-free. The texture will be slightly more crumbly, but the taste remains delicious.

Storage and make-ahead

Fridge

Refrigerate in an airtight container for up to 1 week. Let come to room temperature or reheat briefly before serving.

Freezer

Freeze wrapped bars for up to 3 months. Thaw at room temperature or warm in the oven.

Reheat

Reheat in a 300°F (150°C) oven for 5 minutes or microwave for 10 seconds to restore the crisp edges and soft centers.

Store brookies in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container to keep them moist, or leave the lid slightly open if you prefer a crisper top. For longer storage, refrigerate for up to a week, but bring to room temperature before serving to restore the fudgy texture.

The brookies can be baked a day ahead and stored in an airtight container. They also freeze well: wrap individual bars in plastic wrap and place in a freezer bag.

To serve, thaw at room temperature or warm in a 300°F (150°C) oven for 5 minutes. The browned butter flavor develops even more after a day, making them perfect for make-ahead desserts.

Serving ideas

Serve brookies warm or at room temperature. Warm them in the microwave for 10 to 15 seconds to soften the chocolate chips and enhance the fudgy texture.

They're delicious on their own, but a scoop of vanilla ice cream or a drizzle of caramel sauce takes them over the top. Perfect for parties, bake sales, or a simple weeknight treat.

Cut into 12 squares for a generous serving, or into 16 smaller bars for a bite-size option. The flaky sea salt on top provides a pleasant crunch and balances the sweetness. Pair with a glass of cold milk or a hot cup of coffee for a classic dessert experience.

Frequently asked questions

Recipe card

Brookies with Browned Butter and Flaky Salt

Prep 15 minCook 25 minTotal 40 minServes 12

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup Dutch-process cocoa powder
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup semisweet chocolate chips
• Flaky sea salt, for sprinkling, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

280

Protein

4 g

Carbohydrates

38 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.