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Ah, Brown Butter Brookies. These delightful little treasures came into my life on a rainy afternoon when the scent of chocolate was calling my name like a cozy childhood memory. I stumbled upon a quirky recipe online and thought, “Okay, let’s bring the sunshine to this gloomy day.” The moment I took my first bite, everything changed—the perfectly chewy cookie nestled against the fudgy brownie was heavenly! The aroma of the browned butter wafted through my kitchen, wrapping me in a warm hug, and I knew I had discovered something truly special. The nutty fragrance, the melty chocolate chunks, and that crispy edge contrasted with the gooey center brought pure bliss, and I couldn’t wait to share this joy with you. Trust me, once you make these brookies, you’ll fall in love just like I did!
Why You’ll Love This Recipe
- Decadently Delicious: A perfect combination of chewy cookies and fudgy brownie in every bite.
- Easy to Follow: Simple steps ensure you can whip these up without any fuss!
- Crowd-Pleasing Delight: Perfect for gatherings or a cozy date night—everyone will adore them.
- Lovely Aroma: The smell of brown butter and chocolate will envelop your home, making everyone swoon!
- Versatile: Great for personalizing with flavors or ingredients you love.
Ingredients
- 180 g butter: The base of our brownies! Make sure to use unsalted butter for better taste.
- 320 g chocolate: Use high-quality chocolate for an extra decadent brownie layer—trust me, it makes a world of difference!
- 120 g all-purpose flour: This is the backbone of both the cookies and brownie, giving them the structure to hold their deliciousness.
- 50 g cocoa powder: Adds a deep, rich chocolate flavor—don’t skip this, or your brookies will miss out!
- 180 g Granulated Sugar: This will sweeten our brownies and help create a lovely texture.
- 80 g brown sugar: This adds moisture and creates that chewy texture!
- 2 g salt: Just a pinch balances out the sweetness and enhances the flavor.
- 4 eggs: They give structure and help achieve that perfect fudgy consistency.
- 120 g chocolate chunks: Because you can never have enough chocolate, right?
- 85 g all-purpose flour: For our cookie dough layer, giving it the structure it needs.
- 80 g butter: Browning this butter adds incredible depth to our cookie layer.
- 80 g brown sugar: A sweet addition that helps keep the cookies soft and chewy.
- 40 g granulated sugar: Works together with the brown sugar for the perfect sweetness!
- 1 g salt: Just the right amount to amp up flavor!
- 1 egg: The magic glue that holds our delicious cookie dough together.
- 2 g vanilla: A splash of vanilla adds warmth and richness—don’t skip it!
- 70 g chocolate chips: For those melty chocolate pockets in the cookie layer.
- Extra chocolate chunks: Always a good idea for garnishing—the more, the merrier!
Full recipe card is below.
How to Make It
Step 1: Brown the Butter
In a saucepan, melt 80 g butter over medium heat. Stir occasionally until the butter turns golden brown and releases a nutty aroma. Oh, that scent—so divine! Remove from heat and let it cool slightly.
Step 2: Mix the Cookie Dough
In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Mix until well combined; you’ll love that beautiful, glossy texture! Add 1 egg and 2 g vanilla extract, whisking until the mixture is smooth and fully incorporated.
Step 3: Fold in the Flour and Chips
Gently fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Remember, we’re aiming for chewy cookies, so avoid overmixing!
Step 4: Chill the Dough
Place the dough in the fridge to chill while you prepare the brownie batter. This helps with texture!
Step 5: Preheat and Prep
Preheat the oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper—this makes for easy removal later!
Step 6: Melt Chocolate and Butter
In a heatproof bowl, combine 180 g butter and 320 g chocolate. Place the bowl over a pot of simmering water (just make sure the bowl doesn’t touch the water). Stir occasionally until smooth and melted. My goodness, the rich aroma is heavenly! Remove from heat and let it cool slightly.
Step 7: Mix the Brownie Batter
In a separate bowl, whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs. Whisk for 2–3 minutes until the mixture becomes light, thick, and smooth. This step is essential for that beautiful crinkly top we all adore!
Step 8: Combine the Dry Ingredients
In another bowl, sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
Step 9: Bring It All Together
Add the melted chocolate-butter mixture to the egg-sugar mixture and stir until smooth. Gradually fold in the flour-cocoa mixture until just combined—some streaks of flour are fine, just don’t overmix! Lastly, fold in 120 g chocolate chunks until evenly distributed.
Step 10: Layer
Pour half of the brownie batter into the prepared baking pan and spread it out evenly. Layer chunks of the chilled cookie dough on top of the brownie batter, dolloping with love! Pour the remaining brownie batter over the cookie dough, spreading it out to cover evenly, then add more chunks of cookie dough on top. Sprinkle with extra chocolate chunks for garnish—because, why not?
Step 11: Bake & Cool
Bake for 45–55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The magical smell will fill your space—it’s pure bliss! Allow the brookies to cool completely in the pan to ensure clean slices. Once cooled, lift the brookies out using the parchment paper and slice into squares or rectangles.
Pro Tips for Success
- Don’t skip browning the butter: It adds a depth of flavor!
- Let the brownie batter cool before mixing with eggs to avoid cooking them—no one wants scrambled eggs in their brownies!
- Chill your cookie dough: This helps the cookie stay thick and chewy without spreading too much.
- Use quality chocolate: It makes all the difference in taste and texture!
Flavor Variations
- Nutty Brookies: Add chopped walnuts or pecans to the brownie batter for an extra crunch.
- Spicy Surprise: Mix in a pinch of cinnamon or cayenne for a warm spice kick.
- Seasonal Touches: Substitute pumpkin puree for half of the buttery goodness during fall for a delicious twist.
Serving Suggestions
These brookies are perfection on their own, but feel free to serve them warmed, topped with a scoop of vanilla ice cream, or a drizzle of caramel. Paired with a comforting cup of tea or coffee, they are the ultimate cozy treat!
Make-Ahead & Storage
You can prepare the cookie dough or brownie batter in advance! Simply chill them in the fridge. Once your brookies are baked, let them cool completely before storing. Store your brookies in an airtight container at room temperature for up to 5 days—but I don’t think they’ll last that long; they’re that good!
Leftovers
Got some leftovers? Crumble them over yogurt for a delicious breakfast treat or mix them into a milkshake for an indulgent dessert!
Freezing
Absolutely! You can freeze the baked brookies. Wrap them tightly in plastic wrap and then place them in a freezer bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight or at room temperature.
Reheating
For a warm, gooey treat, reheat brookies in the oven at 350°F for about 5-10 minutes. You can also pop them in the microwave for 15-20 seconds if you’re craving them warm and fresh!
FAQs
Can I use dark chocolate instead of milk chocolate?
Absolutely! Use dark chocolate for a deeper flavor; just keep in mind it will be less sweet.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, and you’re good to go!
What can I use instead of eggs?
For an egg substitute, try flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals one egg) for a lovely texture.
How can I make these brookies more festive?
Add seasonal sprinkles or crushed candies on top, especially around the holidays—they’ll look just as pretty as they taste!
Final Thoughts
I hope these Brown Butter Brookies bring as much joy to your heart and kitchen as they did to mine. Remember, cooking and baking are all about having fun and enjoying the process—don’t stress, just vibe! Share these cozy creations with loved ones, and cherish the sweet moments made around the table. Happy baking, my friends! 🍪❤️
Brown Butter Brookies: A Chewy Chocolate Delight
Ingredients
Method
- In a saucepan, melt 80 g of butter over medium heat until golden brown, stirring occasionally.
- In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt; mix until well combined.
- Add 1 egg and 2 g vanilla extract, whisk until smooth.
- Fold in 85 g all-purpose flour and 70 g chocolate chips until just combined.
- Chill the cookie dough in the fridge.
- Preheat oven to 329°F (165°C) and line an 8 in x 8 in baking pan with parchment paper.
- In a heatproof bowl, combine 180 g butter and 320 g chocolate over simmering water until melted.
- In a separate bowl, whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs for 2-3 minutes until light and thick.
- Sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
- Add melted chocolate-butter mixture to the egg mixture, then fold in the flour-cocoa mixture and 120 g chocolate chunks.
- Pour half of brownie batter into the prepared pan, layer with cookie dough, cover with remaining brownie batter, and top with more cookie dough and chocolate chunks.
- Bake for 45-55 minutes until set; cool completely and slice.