Brown Butter Brookies: Fudgy Brownie & Cookie in One Pan Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients measured and ready. Brown the butter first, as it needs time to cool. Chill the cookie dough while you prepare the brownie batter.

Preheat the oven to 350°F and line your pan with parchment paper. Have a wire rack ready for cooling. This recipe moves quickly once you begin, so organization is key.

Instructions

Brown Butter and Cookie Dough

1. 1Brown the Butter
   In a small saucepan over medium heat, melt the butter for the cookie layer. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 5 minutes. Pour into a large mixing bowl and let cool for 10 minutes.
   Look for The butter will foam and then turn a deep amber color with a nutty aroma.
   Tip Watch carefully; the butter can go from browned to burnt quickly.
2. 2Make Cookie Dough
   To the browned butter, add the brown sugar and granulated sugar. Whisk until smooth. Add the egg and vanilla and whisk vigorously until the mixture is glossy and thick, about 1 minute. Sprinkle the flour, baking soda, and salt over the top, then fold with a spatula until just combined. Fold in the chocolate chips.
   Look for The dough will be thick and slightly sticky, with chips evenly distributed.
   Tip Do not overmix; the dough will be cohesive but not tough.
3. 3Chill Cookie Dough
   Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 2 days. This helps the flavors meld and makes the dough easier to handle.
   Look for The dough will firm up and be less sticky after chilling.
   Tip Chilling is optional but recommended for a thicker cookie layer.

The butter should be a deep amber color with a nutty fragrance. The cookie dough will be thick and glossy, and after chilling, it should be firm enough to handle.

The chocolate chips should be evenly distributed. This phase sets the flavor foundation.

Brownie Batter and Layering

4. 4Prepare Brownie Batter
   Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides. In a medium saucepan, melt the remaining 1/2 cup butter over low heat. Remove from heat and whisk in the cocoa powder until smooth. Add the sugar, eggs, and vanilla, whisking until glossy. Fold in the flour and salt until just combined.
   Look for The batter will be thick, shiny, and smooth.
   Tip Make sure the butter is not too hot when adding eggs to avoid scrambling.
5. 5Layer the Batters
   Spread the brownie batter evenly in the prepared pan. Using a spoon or cookie scoop, drop dollops of the chilled cookie dough over the brownie batter, covering the surface. Gently press the dough down slightly with your fingers.
   Look for The pan will have a marbled look with brownie batter and cookie dough patches.
   Tip It's okay if the dough doesn't completely cover the brownie batter; it will spread as it bakes.
6. 6Bake the Brookies
   Bake for 25 to 30 minutes, until the edges are set and the top is golden brown. A toothpick inserted into the center may come out with moist crumbs, but not wet batter. The top should be shiny and slightly cracked.
   Look for The brookies will pull away from the edges and the top will be lightly browned.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the center will continue to set as it cools.

The brownie batter should be smooth and thick, with a shiny surface. When you drop the cookie dough on top, it should stay in rough dollops. The pan will look marbled. The batter should be evenly spread to ensure even baking.

Baking and Cooling

7. 7Cool and Slice
   Transfer the pan to a wire rack and let cool completely, about 1 hour. Once cool, lift the brookies out using the parchment overhang. Sprinkle with flaky sea salt. Cut into 16 squares.
   Look for The brookies will be firm enough to cut cleanly.
   Tip For cleaner cuts, use a sharp knife and wipe it between cuts.

The brookies will be golden brown on top and pull away from the edges. A toothpick inserted in the center will have moist crumbs. After cooling, they should be firm enough to lift out of the pan and slice cleanly. The flaky salt adds a final touch.

Common mistakes

One common mistake is overbaking the brookies, which results in a dry, cakey texture. Keep a close eye on them starting at 25 minutes. Another pitfall is not browning the butter enough; it should be a deep amber color with a nutty aroma.

If you skip chilling the cookie dough, it may spread too much and lose its distinct layer. Finally, be gentle when folding the flour into the brownie batter to avoid gluten development, which can make them tough.

How to tell it’s done

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

The top will be shiny and slightly cracked. If you gently press the center, it should feel firm but slightly soft. Let them cool completely in the pan before slicing to ensure clean cuts.

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