Brown Butter Brookies with Fudgy Brownie Base
Fudgy chocolate brownie base topped with a chewy, nutty brown butter cookie layer for a rich, multi-textured dessert.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 brookies
Ingredients
Brownie Layer:
1 cup unsalted butter
8 ounces semi-sweet chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
Cookie Layer:
1/2 cup unsalted butter, browned
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Melt butter and chocolate for brownie layer until smooth. Cool slightly.
- Whisk sugars and eggs until frothy, stir in vanilla, fold in chocolate mixture.
- Sift flour, cocoa, and salt; fold into brownie batter and pour into pan.
- Bake 20–25 minutes until edges set but center slightly soft.
- Prepare cookie layer: brown butter, cream with sugars, beat in egg and vanilla, mix in dry ingredients. Fold in optional chocolate chips or nuts.
- Spread cookie dough over brownie layer.
- Bake additional 20–25 minutes until cookie layer golden and toothpick comes out with moist crumbs.
- Cool completely, slice into squares.
Notes
Slight underbake brownie layer for perfect fudgy-chewy texture; optional add-ins include caramel or Nutella swirls.