Brown Butter Brookies

16 bars
55 min

The brown butter brookie bars are my absolute FAV dessert, combining all the best things in the world: fudgy brownies and chocolate chip cookies. There is a double chocolate layer of brownie on the bottom along with a brown butter chocolate chip cookie layer on top. You are able to satisfy all of your cravings with a batch of these dangerously delicious bars. The flavor of the brown butter really takes this dessert to the next level (and is 100% worth going the extra mile for). Best part is: this recipe can be made using ONE bowl, I repeat ONE BOWL. Every dessert lover will fall in love with these... what's not to like?

Recipe details
  • 16  bars
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar 
  • ⅓ cup cocoa powder 
  • 3/4 teaspoon vanilla extract 
  • ½ teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour 
  • ½ cup semisweet chocolate chips 
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar 
  • 1 teaspoon vanilla bean paste
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups all-purpose flour 
  • 1 cup semi-sweet chocolate chips

Line a 9x13 baking dish with parchment or foil and heat oven to 350F.
For the brownies, melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)
Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
For the cookie dough, melt the butter in a wide sauce pan until browned. Allow the butter to cool down, then cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
Mix in the vanilla and egg and scrape the bowl down once more. Add salt baking soda and powder then mix until combined.
Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan and cutting.
  • Make sure to let the brookies cool completely before removing them from the pan and slicing, they'll be too soft when warm.
Sarah’s Kitchen
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