Brown Butter Brookies for Two
These Brown Butter Brookies for Two are the ultimate indulgent treat—soft and gooey in the center with a perfectly crisp, golden edge. Made with rich brown butter and studded with pools of melty chocolate, each bite is warm, fudgy, and deeply satisfying. Serve them straight from the oven with a sprinkle of flaky sea salt and a scoop of vanilla ice cream for a dessert that feels cozy, decadent, and just the right size to share.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Cocoa powder
Dark chocolate chips
Olive oil
Eggs
Brown sugar, light or dark
Granulated sugar
Vanilla extract
All-purpose flour
Salt
Chocolate chips of choice
Optional: heavy cream
Baking soda
Baking powder
Flaky sea salt, for topping
Vanilla ice cream, for serving
Why You’ll Love Brown Butter Brookies for Two:
Rich Brown Butter Flavor: Browning the butter adds deep, nutty flavor that sets these brookies apart from the rest.
Perfect for Sharing: Made just for two, they’re ideal for date nights, cozy evenings, or whenever you want a small-batch treat.
Soft and Gooey Center: Each bite is melt-in-your-mouth soft on the inside with just the right amount of chew.
Golden, Crispy Edges: The contrast between the crispy edges and fudgy center gives you the best of both worlds.
Loaded with Melty Chocolate: Pools of melted chocolate throughout the brookie make it irresistibly indulgent.
Topped with Ice Cream and Flaky Salt: Served warm with vanilla ice cream and a pinch of sea salt for the ultimate sweet and salty combo.
Quick and Easy to Make: No mixer needed—just a few simple steps and pantry staples.
Tips for Making Brown Butter Brookies for Two:
Cool the Brown Butter Slightly: Let the brown butter cool for the cookie dough for about 10–15 minutes before mixing with sugar to avoid scrambling the egg.
Use High-Quality Chocolate: Opt for chopped chocolate bars or high-quality chocolate chips to get those gooey, melty pools throughout.
Don’t Over-Mix the Batter: Mix just until the ingredients are combined to keep the texture soft and fudgy.
Use a Small Ramekins: Small ramekins or a small 5-6 inch pan works well to create the thick, gooey center and crispy edges.
Watch the Bake Time: Start checking around the 22-25 minute mark. The edges should be set, but the center should still look slightly underbaked—it’ll finish setting as it cools.
Serve While Warm: These brookies are best enjoyed fresh from the oven while the center is still molten and the chocolate is melted.
Top with Flaky Sea Salt: A sprinkle of flaky salt right after baking adds a perfect contrast to the sweetness.
Add Ice Cream Immediately: Spoon over vanilla ice cream while the brookie is warm so it melts slightly into the top for a decadent finish.
How to Store Brown Butter Brookies for Two:
. At Room Temperature: Cover any leftovers tightly with foil or store in an airtight container for up to 2 days. The texture will be softer the next day but still rich and chocolatey. Reheat gently in a 300°F oven for 5–7 minutes to bring back the crisp edges.
2. In the Refrigerator: Place cooled brookies in a sealed container and refrigerate for up to 4 days. Let them come to room temperature before serving or warm them slightly in the oven or microwave to revive the gooey center.
3. In the Freezer (Baked): Freeze individual portions wrapped tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat from frozen in a 325°F oven for 10–12 minutes, or until warmed through and the edges are crisp again.
4. In the Freezer (Unbaked Dough): Scoop the doughs into a baking dish, wrap it tightly, and freeze unbaked for up to 1 month. Bake directly from frozen, adding an extra 3–5 minutes to the baking time while watching closely for doneness.
FAQs:
Q: Can I make these brookies ahead of time?
A: Yes! You can make the dough and store it in the fridge for up to 2 days or freeze it unbaked. Just bring it to room temp before baking or add a few extra minutes if baking straight from frozen.
Q: Do I need to chill the dough before baking?
A: Nope—no chilling required. The recipe is designed to go straight from mixing to the oven while still giving you that perfect soft center and crisp edge.
Q: What kind of chocolate works best?
A: Use a mix of semi-sweet chips and chopped chocolate bars for the best texture—pools of melty chocolate give the brookies that gooey richness.
Q: Can I double the recipe?
A: Absolutely. Just use a larger baking dish, I recommend an 8x8” square baking pan. Adjust the baking time slightly and keep an eye on the center for doneness.
Q: How do I know when they’re done?
A: The edges should look golden and set, while the center should still look slightly underbaked. They’ll firm up as they cool but stay gooey inside.
Q: Can I use a different type of sugar?
A: Brown sugar is key for that deep flavor and chewy texture, but you can swap in coconut sugar for a less refined option with similar results.
Q: Can I leave out the sea salt on top?
A: It’s optional, but the flaky sea salt enhances the chocolate and brings balance to the sweetness—highly recommended!
Check out my other small-batch recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter brookies for two. Happy baking!
