Brown Butter Brookies- Decadent Chocolate Chip Cookie Brownie Bars

Prepare to indulge in the ultimate dessert fusion: Brown Butter Brookies! These decadent bars combine a rich, fudgy brownie layer with a chewy, brown butter chocolate chip cookie topping, creating an irresistible treat that’s greater than the sum of its parts. The nutty aroma of brown butter elevates the classic chocolate chip cookie to new heights, perfectly complementing the intense chocolate flavor of the brownie.

Ingredients

• For the Brownie Layer:
• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (45g) unsweetened cocoa powder
• 1/2 cup (60g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips or chunks (optional)
• For the Brown Butter Chocolate Chip Cookie Layer:
• 1/2 cup (113g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (180g) chocolate chips or chunks

Instructions

1. 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, and lightly grease.
2. First, prepare the Brownie Layer: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Add the cocoa powder, flour, baking powder, and salt to the wet ingredients. Mix until just combined, being careful not to overmix. Fold in the chocolate chips if using. Pour the brownie batter into the prepared baking pan and spread evenly. Set aside.
4. Next, prepare the Brown Butter Chocolate Chip Cookie Layer: In a small saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and pour into a heatproof bowl. Let cool for about 5-10 minutes.
5. To the cooled brown butter, add the granulated sugar and brown sugar. Whisk until well combined. Beat in the egg and vanilla extract until smooth.
6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
7. Drop spoonfuls of the cookie dough evenly over the brownie batter in the pan. Gently spread the cookie dough as evenly as possible over the brownie layer with the back of a spoon or your fingers. It doesn’t need to be perfect; it will spread as it bakes.
8. Bake for 30-35 minutes, or until the edges of the brookies are set and the cookie layer is golden brown. A toothpick inserted into the brownie layer might come out with moist crumbs, but shouldn’t be wet.
9. Remove from the oven and let cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into bars. This allows the brookies to set properly and makes them easier to cut.