Brown butter brookies have totally changed the way I look at dessert, and honestly, if you haven’t tried them yet, you’re missing out on a world of flavor! I still remember the first time I baked a batch, my whole kitchen smelled like toasted caramel, and I instantly knew I’d created something special. This recipe blends the best parts of brownies and cookies, with the bonus of nutty, rich browned butter that just takes everything up a notch. Whether you’re baking for friends, family, or just yourself on a rainy weekend, brown butter brookies are about to become your new obsession.
Table of Contents
What Is a Brown Butter Brookie?
So, what exactly are brown butter brookies? Think of them as the happy accident between a classic, gooey brownie and your all-time favorite chocolate chip cookie. You get that dreamy combo of fudgy chocolate and chewy cookie in every bite. But here’s the twist, using brown butter adds an irresistible, toasty depth you can actually taste. You simply brown your butter first, which gives off a nutty, almost butterscotch aroma, then mix it into both the brownie and cookie batters. If you’re a fan of creative mashups, you might also want to check out these avocado brownies for another fun spin on classic chocolate treats.
Why You’ll Love This Brown Butter Brookies Recipe
There’s a long list of reasons I’m obsessed with these brown butter brookies. For starters, the flavor is downright hypnotic, seriously, the nutty brown butter makes every bite taste so much more decadent than your average bar. The recipe itself is really simple, so you don’t need any fancy ingredients or skills, just a craving for something seriously delicious. They bake up with gorgeous, crackly tops and those chewy, chocolate-studded layers everyone fights over at bake sales. You can totally personalize your brookies, too. If you want more bar recipes to add to your dessert rotation, don’t miss these no-bake strawberry pretzel bars or dreamy ube brownies.
How to Make Brown Butter Brookies
Quick Overview
Making brown butter brookies is surprisingly easy, and you don’t need any special tools or complicated steps. You’ll brown your butter, whip up two quick batters, one for brownies, one for cookies. and swirl them together in a single pan. Bake, cool, and slice for the ultimate treat!
Ingredients Overview
- Unsalted Butter – The superstar of this recipe! Browning it unlocks all those nutty, golden notes. Plant-based butter works perfectly if you’re making dairy-free brookies. Want more plant-based ideas? Peek at these best plant-based swaps for dessert.
- Brown Sugar & Granulated Sugar – These bring rich sweetness and chewy texture. Coconut sugar is a great swap if you’re out of the basics.
- Eggs – They hold everything together and make the brookies irresistibly fudgy. Want vegan? Try flax eggs or check out tips in how to substitute eggs in baking.
- All-Purpose Flour – The main structure for both layers. Gluten-free flour blends totally work if you’re baking for someone with allergies.
- Cocoa Powder – For that bold, chocolatey flavor in the brownie layer. Dutch-processed makes it darker and a little richer, but regular cocoa is awesome, too. Learn more in this helpful cocoa powder and chocolate guide.
- Baking Soda & Baking Powder – These help both layers rise just right for that perfect bite.
- Salt – It balances out all the sweetness and enhances flavor. If you’re a salty-sweet fan, a sprinkle of flaky salt on top is chef’s kiss.
- Chocolate Chips – Semi-sweet is classic, but go wild with dark, milk, or even white chocolate. Toss in some butterscotch chips for a fun twist!
- Vanilla Extract – It rounds out the flavors and ties everything together. For a little adventure, try almond extract instead.
Step-by-Step Instructions
- Brown the Butter: Melt your butter in a light-colored pan over medium heat, stirring until it foams and smells nutty. Remove from the heat the second it turns golden brown, then let it cool a bit. Not sure you’ve got it just right? See the step-by-step photos in how to make vegan brownies for a visual on brown butter.
- Mix Brownie Batter: In a bowl, combine half of your browned butter, sugars, cocoa powder, eggs, and vanilla. Stir in flour, baking powder, and salt. Fold in chocolate chips for bonus chocolate power!
- Make Cookie Dough: In a new bowl, mix the remaining browned butter with brown and white sugars. Beat in eggs and vanilla, then fold in flour, baking soda, salt, and more chocolate chips.
- Layer & Swirl: Pour the brownie batter into a parchment-lined 9×13-inch pan. Drop spoonfuls of cookie dough over the top, then gently swirl with a knife or skewer for a gorgeous marbled look. Don’t overdo it, less is more!
- Bake: Pop your pan into a 350°F (175°C) oven and bake for 30–35 minutes, or until the edges are golden and the middle looks just set. Cool in the pan so your brookies slice up nice and neat. For tips on slicing or storing dessert bars, you’ll want to check out these quick tips for assembling dessert bars.
Helpful Tips & Customizations
- For the best flavor, don’t rush browning your butter, low and slow brings out that caramelized goodness!
- Mix up your chocolate chips, dark, milk, white, or even peanut butter chips will keep things interesting.
- Chill your brookies for 30 minutes before slicing for the cleanest, bakery-worthy bars.
- Swap in a gluten-free flour blend and make these bars completely wheat-free (no one will know the difference!).
- Add walnuts or pecans to the batters if you’re into a little crunch, or toss in rainbow sprinkles for birthday brookies. If you love nutty bakes, don’t miss these gooey pecan pie brownies for more inspiration.
Serving Suggestions
These brown butter brookies are the ultimate “bring to the party” treat, but honestly, they’re just as magical straight from the pan at midnight. Stack squares high on a platter for bake sales or drizzle with caramel for next-level drama at birthdays. Top a warm square with a scoop of vanilla ice cream for instant dessert glory, or serve with a mug of hot chocolate for cozy movie nights. You can even tuck them into lunchboxes for a midday pick-me-up, or wrap a few in cellophane for the sweetest homemade gift. Looking for another bar treat to add to your spread? These ube bars are so fun and flavorful!
FAQs About Brown Butter Brookies
What is a brown butter brookie?
It’s a dessert bar that marries fudgy brownies and chewy chocolate chip cookies, made even better with nutty brown butter mixed into both batters. Every bite is a win for chocolate lovers and cookie fans alike.
How do you make brown butter for brookies?
Simply melt unsalted butter in a light-colored saucepan, stirring as it foams and turns golden. The second you spot brown bits and smell a nutty aroma, take it off the heat and let it cool before using in your recipe. See more expert tips in how to get perfect cookie edges.
Can you make brown butter brookies ahead of time?
You sure can! Once baked and cooled, store them covered at room temp for a couple of days, or freeze for up to three months. Just thaw and enjoy that homemade taste any time.
How do you store brown butter brookies?
Keep brookies fresh in an airtight container at room temp for up to four days. For longer storage, wrap tightly and freeze. They thaw beautifully overnight on the counter. For storage hacks, you’ll love how to store and freeze baked goods.
Conclusion
Brown butter brookies are proof that dessert dreams really do come true, every bite is a warm hug packed with chocolate, nostalgia, and a little bit of kitchen magic. They’re easy enough to make on a whim, and special enough for celebrations big or small. If you’re as chocolate-obsessed as I am, you’ll want to keep this recipe on repeat! Don’t forget to peek at the latest red velvet cheesecake brownies for even more decadent inspiration. For daily kitchen fun, find me on Pinterest, let’s bake up something sweet together!
Brown Butter Brookies
Equipment
- 1 9×13-inch baking pan Lined with parchment paper
- 2 Mixing bowls
- 1 Saucepan Light-colored preferred for butter
- 1 Whisk
- 1 Rubber spatula
- 1 Knife or skewer For swirling batters
- 1 Cooling rack
Ingredients
- 1 cup Unsalted butter – Plus extra for greasing; can use plant-based alternative
- 1 cup Brown sugar – Packed; light or dark
- 1/2 cup Granulated sugar
- 2 Eggs – Room temperature
- 1 1/4 cups All-purpose flour – Gluten-free blend OK
- 1/3 cup Cocoa powder – Dutch-processed or natural
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Salt – Plus extra for sprinkling
- 1 1/4 cups Chocolate chips – Semi-sweet or mix of preferred types
- 2 teaspoons Vanilla extract – Or try almond extract
- Optional add-ins: Chopped nuts butterscotch chips, flaky sea salt
Instructions
- Brown the butter: In a light-colored saucepan over medium heat, melt butter, stirring constantly. It will foam and sizzle, then turn golden with a nutty aroma. Remove from heat and let cool slightly.
- Prepare brownie batter: In a mixing bowl, combine half the browned butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 tsp vanilla, and cocoa powder. Whisk until glossy. Stir in 1/2 cup flour, 1/4 tsp baking powder, 1/4 tsp salt. Fold in 1/2 cup chocolate chips.
- Prepare cookie dough: In another bowl, mix the remaining browned butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 egg, and 1 tsp vanilla. Stir in 3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt. Fold in 3/4 cup chocolate chips and any optional add-ins.
- Layer and swirl: Spread brownie batter evenly in the prepared pan. Drop spoonfuls of cookie dough over the top. Use a knife or skewer to gently swirl for a marbled effect.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and a toothpick comes out with moist crumbs. Do not overbake.
- Cool and slice: Let brookies cool completely in the pan on a rack (chill for cleaner slices). Lift out with parchment, slice into bars, and enjoy!
