Brown Butter Brookies with a Fudgy Brownie Top Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overbake the brookies. The center should be moist and fudgy, not dry. Use a toothpick to check, and remember that the bars will continue to set as they cool.

If you prefer a gooier center, pull them out at 45 minutes; for a firmer bar, bake the full 50 minutes.

Slice the brookies with a sharp knife and wipe the blade between cuts for neat, clean edges.

Serve them slightly warm so the chocolate chips are melty, or at room temperature for a more set texture. These bars are rich, so a small square is satisfying, but they also freeze well for later.

Variations

• Double Chocolate: Add 1/2 cup chocolate chips to the brownie batter as well, and use dark chocolate chips in the cookie layer for an extra chocolatey version.
• Nutty Brookies: Fold 1/2 cup toasted pecans or walnuts into the cookie dough, and sprinkle a few chopped nuts over the brownie batter before baking for added crunch.
• Espresso Kick: Dissolve 1 tsp instant espresso powder in the vanilla extract before adding to the batters. The coffee enhances the chocolate flavor without being overt.
• Peanut Butter Swirl: Warm 1/4 cup peanut butter and dollop it over the brownie batter, then use a knife to swirl it gently into the top layer before baking.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving or warm briefly in the microwave.

Freezer

Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Reheat

Reheat individual bars in the microwave for 15-20 seconds, or in a 300°F oven for 5-8 minutes to restore the gooey texture.

Store the brookies in an airtight container at room temperature for up to 4 days. To keep them moist, place a piece of bread in the container; it will absorb excess air and help the bars stay tender.

If the bars are stacked, place a sheet of parchment paper between layers to prevent sticking.

The brookies can be made up to 2 days ahead and stored in an airtight container. They also freeze well for up to 3 months.

To freeze, wrap the cooled, unsliced slab in plastic wrap and then in foil, or slice into bars and freeze in a single layer before transferring to a bag.

Serving ideas

Serve the brookies as a dessert with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. The contrast of the cold ice cream with the warm, fudgy brownie top is irresistible. For a simpler finish, dust with powdered sugar or serve plain with a glass of cold milk.

These bars are also great for bake sales, potlucks, or as a lunchbox treat. Cut them into smaller squares for a bite-size dessert, or leave them thick and bakery-style. They hold up well at room temperature, making them easy to pack and take on the go.

Frequently asked questions

Recipe card

Brown Butter Brookies with a Fudgy Brownie Top

Prep 20 minCook 50 minTotal 1 h 10 minServes 16

Ingredients

• 1 cup unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder

Instructions

1. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 5 minutes. Pour the browned butter into a large mixing bowl and let it cool for 5 minutes. Add the brown sugar and granulated sugar, then whisk until combined. Whisk in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt.
2. In a separate bowl, whisk the remaining browned butter (if any) with the granulated sugar and brown sugar. Add the eggs and vanilla, and whisk until smooth. Sift in the cocoa powder, flour, baking powder, and salt, and stir until the batter is thick and glossy. The batter should be dark and shiny, with no dry streaks.
3. Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the cookie dough evenly into the bottom of the pan, pressing it into an even layer. Pour the brownie batter over the cookie dough and spread it gently to cover the surface completely.
4. Place the pan in the oven and bake for 50 minutes, until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. The top should look set and slightly crackly. Remove the pan from the oven and let it cool in the pan for at least 20 minutes before lifting out.
5. Lift the brookies out of the pan using the parchment overhang and transfer to a cutting board. Use a sharp knife to slice into 16 thick bars. Serve warm or at room temperature, with the gooey cookie bottom and fudgy brownie top in every bite.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

15 g

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