Brown Butter Brookies-Best Gooey Dessert Recipe

Prepare your taste buds for an unparalleled dessert experience with these Brown Butter Brookies! Combining the best of chewy brownies and gooey chocolate chip cookies, this recipe elevates both with the rich, nutty depth of brown butter. Get ready to bake the ultimate hybrid treat that’s sure to become your new favorite.

Ingredients

• 1 cup (2 sticks) unsalted butter, divided
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips or chunks (for brownie layer)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract (for cookie layer)
• 1 1/4 cups all-purpose flour (for cookie layer)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (for cookie layer)
• 1 cup chocolate chips (semisweet or milk, for cookie layer)

Instructions

1. **Brown the Butter:** In a light-colored saucepan, melt 1 cup (2 sticks) of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns amber, fragrant, and nutty brown bits form at the bottom. Immediately pour into a heatproof bowl to stop cooking. Divide the browned butter evenly into two separate bowls (1/2 cup in each) and let cool for about 10-15 minutes.
2. **Prepare the Brownie Batter:** In a medium bowl, whisk together one portion (1/2 cup) of the slightly cooled brown butter with 1 cup granulated sugar. Beat in 2 large eggs and 1 teaspoon vanilla extract until smooth. In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup chocolate chips or chunks. Set aside.
3. **Prepare the Cookie Dough:** In another medium bowl, combine the second portion (1/2 cup) of cooled brown butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar. Beat until light and fluffy. Mix in 1 large egg yolk and 1 teaspoon vanilla extract. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in 1 cup chocolate chips.
4. **Assemble the Brookies:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Evenly spread the brownie batter into the bottom of the prepared pan.
5. **Layer and Bake:** Drop spoonfuls of the cookie dough over the brownie layer, then gently spread and press it down to create an even top layer. You don’t need to be perfect; a slightly rustic look is fine.
6. **Bake:** Bake for 28-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs (not wet batter). Be careful not to overbake for maximum gooeyness.
7. **Cool and Serve:** Let the brookies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares and enjoy the best gooey dessert!