There’s something magical about taking two desserts we all love—chocolate chip cookies and fudgy brownies—and letting them share the same pan. When I first made these brown butter brookies, I didn’t just smell the butter browning; I could feel the nostalgia of baking as a kid with my mom, waiting impatiently for the timer to ding. These brookies hit that perfect middle ground. A little crispy at the edges, chewy in the center, and so rich you’ll probably wonder if one square is enough (spoiler: it’s not). I like to think of this recipe as my way of blending two classics without overcomplicating things. If you’ve been searching for chocolate chip cookie recipes that feel easy yet indulgent, or maybe you’ve tried brookies recipes before but never quite got the balance right, this is the one to bake. It has that cozy taste of an easy chocolate chip cookie recipe mixed with the gooey charm of a brownie, and even works as a chocolate chip cookie cake recipe when you bake it in a round pan. I’ve even used this base as a peanut butter chocolate chip cookie recipe once, and it was gone before it cooled. So whether you’re into chocolate chip cookie cake recipe easy versions or you just want to impress yourself, these brookies deliver every time.
Table of Contents
- 1) Key Takeaways
- 2) Easy Brown Butter Brookies Recipe
- 3) Ingredients for Brown Butter Brookies
- 4) How to Make Brown Butter Brookies
- 5) Tips for Making Brown Butter Brookies
- 6) Making Brown Butter Brookies Ahead of Time
- 7) Storing Leftover Brookies
- 8) Try these Desserts next!
- 9) Brown Butter Brookies
- 10) Nutrition
1) Key Takeaways
- Brookies mix the chewy texture of brownies with the crispy bite of cookies.
- Browning the butter adds nutty flavor you can’t get from regular melted butter.
- You can bake them in a rectangular dish or as a round cookie cake.
- They store well, so they’re perfect for make-ahead treats.
2) Easy Brown Butter Brookies Recipe
I love chocolate chip cookie recipes, but I have a soft spot for brownies. So when the idea of brookies came around, I knew I had to try. This recipe works beautifully when you want the crunch of a cookie edge with the softness of brownie centers. You get the best of both worlds, no compromise needed.
When I browned the butter the first time, the nutty scent filled my kitchen and almost made me forget I still had to mix everything else. It’s simple but feels like a small upgrade, the kind of detail that makes people ask, “What’s in this?” without you giving away secrets.
This dessert is also flexible. Bake it in a square pan for bars, or in a round dish for something closer to a cookie cake. Either way, it’s an easy chocolate chip cookie recipe upgrade you’ll want to make again.
3) Ingredients for Brown Butter Brookies
Butter: Browning the butter deepens its flavor and gives the brookies a rich, nutty base. It’s worth the extra step, trust me.
Granulated Sugar: This keeps the cookie layer sweet and helps give it a crisp edge that contrasts with the soft brownie portion.
Brown Sugar: It adds moisture and a caramel taste that blends beautifully with chocolate.
Eggs: These bind everything together and give structure to both the cookie and brownie batters.
Vanilla Extract: A splash of vanilla enhances the warm flavors and balances the chocolate.
All Purpose Flour: It forms the base of the dough, giving the cookie structure while letting the brownie stay tender.
Baking Soda: It helps the cookie layer rise slightly, keeping it chewy instead of dense.
Salt: A pinch makes the chocolate flavors pop and balances all the sweetness.
Chocolate Chips: I like semi sweet chips, but you can mix milk and dark chocolate for more depth.
Cocoa Powder: This gives the brownie half its signature flavor and dark color.
Milk: Just enough to loosen the brownie batter so it spreads evenly.
4) How to Make Brown Butter Brookies
Step 1. Preheat your oven to 350°F and line a baking dish with parchment. This makes cleanup easier and helps the bars lift out smoothly.
Step 2. Brown the butter in a saucepan. Stir gently until it smells nutty and turns golden. Let it cool for a few minutes so it doesn’t scramble the eggs later.
Step 3. Whisk the browned butter with both sugars until combined. Add the eggs and vanilla, stirring until smooth.
Step 4. Mix in the flour, baking soda, and salt. Split the batter into two halves. In one, fold in chocolate chips for the cookie layer. In the other, stir in cocoa powder, a bit of milk, and more chips for the brownie half.
Step 5. Spread the brownie batter first, then layer the cookie dough on top. Bake for about 30 to 35 minutes, until the edges are golden and a toothpick comes out with a few crumbs.
Step 6. Cool the pan before slicing. I admit I usually cut a corner piece while it’s still warm, even if it falls apart a little.
5) Tips for Making Brown Butter Brookies
Let the butter cool slightly before adding it to the sugar mixture. Hot butter can cook the eggs, which we don’t want. I learned that lesson the hard way once, and I’ve never rushed it again.
If you like a gooier texture, underbake them by two or three minutes. They’ll firm up as they cool, but that little bit of softness is what makes them irresistible. On the other hand, if you’re planning to pack them for school or travel, bake until firm so they hold their shape.
Don’t be shy with chocolate. Use chunks or chopped bars if you prefer bigger pools of melted chocolate. A peanut butter chocolate chip cookie recipe twist also works great here if you swirl peanut butter into the cookie batter.
6) Making Brown Butter Brookies Ahead of Time
These brookies can be baked a day in advance and still taste fresh. The flavors even deepen overnight, so I often bake them in the evening and serve them the next day. It saves stress when hosting friends, since dessert is already waiting.
If you’re prepping further ahead, wrap the cooled bars tightly in foil and keep them at room temperature for up to three days. For longer storage, you can freeze slices in airtight containers. Warm them in the oven or microwave before serving to bring back the fresh baked feel.
This trick also works when turning the brookies into a chocolate chip cookie cake recipe easy enough for birthdays. Bake, freeze, then thaw and frost right before the party. Nobody will guess you planned ahead.
7) Storing Leftover Brookies
Keep leftover brookies in an airtight container at room temperature for up to four days. They hold their texture well, especially if you line the container with parchment to absorb moisture. If you prefer them warm, a quick microwave spin softens the cookie layer and melts the chocolate again.
For longer storage, freeze individual bars wrapped in plastic. That way you can grab one at a time for a quick dessert or snack. I often pack them in school lunches straight from the freezer, since they thaw by midday and taste freshly baked.
Reheating frozen brookies in the oven at a low temperature for a few minutes brings them back to life. The mix of chewy cookie and fudgy brownie feels just as good as the day they were made.
8) Try these Desserts next!
9) Brown Butter Brookies
Brown Butter Brookies Chocolate Chip Cookie Recipes
Ingredients
- 1 cup unsalted butter, browned
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
- 1/2 cup cocoa powder
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper.
- Brown the butter in a saucepan over medium heat until it smells nutty. Let it cool slightly.
- In a large bowl, mix the browned butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until combined.
- Stir in flour, baking soda, and salt. Divide the batter into two halves.
- In one half, fold in chocolate chips for the cookie layer.
- In the other half, mix in cocoa powder, a splash of milk, and extra chocolate chips for the brownie layer.
- Spread the brownie batter evenly in the pan. Top with the cookie dough.
- Bake for 30–35 minutes until the top is golden and a toothpick comes out mostly clean.
- Cool before slicing, though I’ll admit I rarely wait that long.
10) Nutrition
Serving Size: 1 brookie | Calories: 320 | Sugar: 28 g | Sodium: 210 mg | Fat: 16 g | Saturated Fat: 9 g | Carbohydrates: 42 g | Fiber: 2 g | Protein: 4 g | Cholesterol: 55 mg
Written by Kathy from Simply Cooked Recipes
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