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–+ servings
Close-up of stacked Brown Butter Brookies, featuring rich chocolate layers and melty chocolate chips, sprinkled with sea salt.

Brown Butter Brookies

These brown butter brookies combine the best of brownies and chocolate chip cookies. They are a perfect treat for any occasion.
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Prep Time 25 minutes
Cook Time 44 minutes
Cooling Time 2 hours
Total Time 3 hours 9 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Chip Cookies
  • 14.5 tbsp salted butter 206 grams
  • 3/4 cup dark brown sugar, packed 163 grams
  • 3/4 cup granulated sugar 156 grams
  • 2 large eggs, at room temperature
  • 1.5 tsp vanilla extract
  • 3 cups all-purpose flour, spooned & leveled or weighed out 390 grams
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1.5 cups chocolate chips
For the Brownies
  • 3/4 cup salted butter, cubed 170 grams before browning, 140 grams after
  • 4 ounces semi-sweet chocolate, chopped Chocolate chips work, too
  • 1/4 cup vegetable oil 56 mL
  • 3/4 cup cocoa powder 63 grams
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup granulated sugar 158 grams
  • 1.5 cups powdered sugar 174 grams
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour 65 grams
  • pinch espresso powder optional
  • 1 cup semi-sweet chocolate chips You can omit this in a pinch, but it does create delightful pockets of melted chocolate in each brownie!
For Topping
  • as needed flaky sea salt optional

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Medium saucepan
  • Large mixing bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line with parchment paper.
  2. Melt the butter in a large mixing bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth. Stir in the dry ingredients, then the chocolate chips. Divide the dough into two equal halves. Press half of the dough into the prepared pan.
  3. Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Continue cooking the butter, stirring frequently, until it turns a deep golden shade with a nutty, caramely aroma. This will take about 3-6 minutes once the butter has melted.
  4. Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. Whisk in the powdered sugar, vanilla, and salt. Whisk the slightly cooled chocolate mixture into the bowl of eggs/sugar. Fold in the flour & espresso powder, then the chocolate chips.
  5. Spread slightly more than half the brownie batter in the bottom of your lined 9x13 pan. Lay the sheet of cookie dough on top of this. Spread the remaining brownie batter on top. Form large, thick discs with the remaining cookie dough and set on top of the batter. Press extra chocolate chips into any bare spots on the cookie dough if desired.
  6. Bake the assembled brookies for 38 to 44 minutes. The cookies will be golden and the brownies will have a shiny top. A toothpick inserted into the center of a brownie spot will have some moist crumbs, but not wet batter.
  7. Allow bars to cool in the pan on a wire rack for about 1 – 2 hours before slicing and serving. Sprinkle with flaky sea salt, if desired. Store leftover bars, cooled, in an airtight container at room temperature for 3-4 days.

Notes

Warming leftover slices in the microwave is recommended.

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