Brown Butter Brookies: Fudgy Brownie & Cookie in One Pan Tips, FAQ & printable recipe

Tips for success

For the best texture, use room-temperature eggs. This helps them incorporate more easily into the batters, creating a smoother emulsion.

If you're short on time, you can warm the eggs in a bowl of warm water for a few minutes. Also, make sure your baking soda is fresh; it's essential for the cookie layer to spread properly.

If you prefer a more pronounced brownie flavor, you can add a teaspoon of instant espresso powder to the brownie batter along with the cocoa.

This doesn't make the brookies taste like coffee, but it enhances the chocolate flavor. For extra indulgence, consider adding a handful of chopped walnuts or pecans to the cookie layer.

Variations

• Nutty Brookies: Fold 1/2 cup of toasted walnuts or pecans into the cookie dough along with the chocolate chips. The nuts add a crunchy texture that pairs well with the fudgy brownie.
• Peanut Butter Swirl: Warm 1/4 cup of creamy peanut butter and drizzle it over the brownie batter before adding the cookie dough. Use a knife to swirl it gently for a marbled effect.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the brownie batter and fold 1/2 cup of mint chocolate chips into the cookie dough. Top with crushed candy canes before serving.
• S'mores Brookies: Replace half of the chocolate chips in the cookie dough with mini marshmallows. After baking, sprinkle with graham cracker crumbs and let cool.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.

Freezer

Wrap individual bars in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Reheat

To reheat, place on a baking sheet in a 350°F oven for 5-7 minutes, or microwave for 10-15 seconds until warm.

Store leftover brookies in an airtight container at room temperature for up to 3 days. They will stay moist and chewy. If you stack them, place a piece of parchment paper between layers to prevent sticking.

The cookie dough can be made up to 2 days ahead and kept in the refrigerator.

The brownie batter can be made a few hours ahead and kept at room temperature, but it's best to bake the brookies the same day for optimal texture.

Serving ideas

Serve brookies at room temperature with a glass of cold milk or a scoop of vanilla ice cream.

For a special treat, warm them slightly in the microwave for 10 seconds to soften the chocolate chips. They're also delicious with a drizzle of caramel sauce or a dollop of whipped cream.

These brookies are perfect for parties, bake sales, or as a weekend baking project. They cut into neat squares, making them easy to serve and share. Consider dusting them with powdered sugar for a festive presentation.

Frequently asked questions

Recipe card

Brown Butter Brookies: Fudgy Brownie & Cookie in One Pan

Prep 20 minCook 30 minRest 10 minTotal 1 hServes 16

Ingredients

• 1 1/2 sticks unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup Dutch-process cocoa powder
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp kosher salt
• Flaky sea salt, for topping, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

42 g

Fat

16 g

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