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A perfect square of a brown butter brookies on parchment paper, showing the chewy cookie layer and the fudgy brownie layer.

The #1 Secret to Irresistible Brown Butter Brookies (In 7 Steps)

Chef Andrew
This recipe breaks down how to make the most irresistible brown butter brookies in 7 easy steps. Get ready for a perfectly fudgy brownie layer and a chewy chocolate chip cookie layer in one amazing dessert bar!
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Bars, Dessert
Cuisine American
Servings 16 brookies
Calories 495 kcal

Equipment

  • 9x9 inch square pan
  • Saucepan
  • Mixing bowls
  • Parchment paper

Ingredients
  

Cookie Dough Batter

  • 10 tbsp unsalted butter (140g)
  • 1/2 cup packed light or dark brown sugar (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp instant coffee + 1 tsp water dissolved
  • 1 1/4 cup all purpose flour (163g)
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 6 oz chopped chocolate mix of milk and dark recommended (170g)

Brownie Batter

  • 10 tbsp unsalted butter (140g)
  • 4 oz high quality dark chocolate 60-70% cocoa, chopped (113g)
  • 1 tsp instant coffee mixed with 1 tablespoon hot water
  • 1/3 cup cocoa powder Dutch processed preferred (35g)
  • 2 large eggs room temperature
  • 1 cup granulated sugar (200g)
  • 1/2 cup all purpose flour (65g)
  • 3/4 tsp salt
  • 3 oz chopped chocolate milk and dark combined (85g)

Instructions
 

  • Make the Cookie Dough Batter: In a saucepan, brown 10 tbsp of butter. Turn heat to low, whisk in sugars for 1-2 minutes. Remove from heat, cool for 5 minutes. Whisk in egg, egg yolk, vanilla, and dissolved coffee until creamy. In a separate bowl, mix flour, salt, baking powder, baking soda, and chopped chocolate. Fold dry ingredients into wet ingredients until just combined. Do not overmix. Set aside.
  • Make the Brownie Batter: Preheat oven to 350°F (175°C) and line a 9x9 pan with parchment paper. Brown the other 10 tbsp of butter. Pour the hot butter over the 4 oz of chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth. Whisk in the dissolved coffee and sifted cocoa powder.
  • Combine Brownie Batter: In a large bowl, whisk eggs and sugar for 2-3 minutes until pale and fluffy. Pour the warm chocolate mixture into the eggs and whisk to combine. Sift in the flour and salt, folding gently. Finally, fold in the remaining 3 oz of chopped chocolate.
  • Assemble the Brookies: Spread about ⅓ of the brownie batter on the bottom of the prepared pan. Dollop chunks of the cookie dough on top, leaving gaps. Spoon the remaining brownie batter into the gaps. Place any remaining cookie dough on top for a patchwork effect. Gently flatten with a spatula.
  • Bake: Bake for 32-35 minutes. The edges should be set, but a toothpick in the center should come out with moist, sticky crumbs (not wet batter). It's better to underbake than overbake.
  • Cool and Serve: Let the brookies cool completely in the pan for at least 30 minutes, or up to 2 hours for the best texture. Use the parchment handles to lift them out, then cut with a sharp knife. Enjoy!

Notes

Chef's Pro-Tips

  • Don't Overmix: For both batters, fold until just combined to ensure a tender, fudgy texture.
  • The Toothpick Test: Aim for moist, sticky crumbs for the gooiest center. A clean toothpick means they might be overbaked.
  • Patience is Key: Letting the brookies cool completely is essential for them to set properly and for clean cuts.
Keyword brookies, brown butter, brownie cookie bars