08/09/2026
Why pick between a cookie and a brownie when you can have both? 😋
Browned Butter Brookie Recipe 🍫
Yield: one 8x8 inch square pan
Ingredients for the cookie:
113.5g unsalted browned butter, room temp
70g light brown sugar
55g white sugar
1.5g sea salt
3g vanilla extract or vanilla bean paste
1 egg, room temp
150g all-purpose flour
3g baking soda
110g semisweet/bittersweet chocolate chips
Ingredients for the brownie:
142g melted unsalted browned butter, cold from the fridge ok
114g good-quality chocolate, 60-70% cacao, roughly chopped
46g cocoa powder, divided
1 tsp espresso powder (optional)
200g granulated sugar
50g brown sugar
6g vanilla extract
6g sea salt, more for sprinkling
3 large eggs, room temperature
60g all-purpose flour
Instructions:
* Preheat the convectional oven to 350F. Line an 8x8 square pan with parchment paper, leaving overhang on all sides. Set aside.
For the cookie dough:
* In a large bowl, cream browned butter, sugars, salt and vanilla extract until fluffy (about 3-5 minutes). Add in the egg, then mix. Then, in a separate bowl, mix the flour, baking soda & chocolate chips. Gradually add the dry ingredients into the creamed mixture. Mix until combined. Split the dough in half. Set aside.
For the brownie batter:
* Combine chopped chocolate, 15g cocoa powder, and espresso powder in a heat proof medium bowl and set aside. Melt butter on a saucepan or in a microwave and immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
* Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
* With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
* Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
* In the prepped pan, add half of the cookie dough and press into the pan until you have an even layer. Then, pour brownie batter on top. Drop spoonfuls of the remaining cookie dough onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking. Bake until lightly puffed on top, about 20 minutes.
* Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pans on a flat surface 1-2 times until the brookies deflate slightly. Sprinkle with flaky sea salt.
* Return the pan to the oven and bake until a wooden skewer inserted into the center comes out fudgy but the edges look cooked through, about 20 minutes more. The center will seem under-baked, but the brookies will continue to set as they cool.
* Set on a cooling rack and cool completely in the pan.
* Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve immediately.
* Enjoy!
