Classic Brown Butter Brookies
These Classic Brown Butter Brookies are the best of both worlds—rich, fudgy brownie batter layered with soft and chewy brown butter chocolate chip cookie dough. Each bite is filled with melty chocolate chips, perfectly crisp and golden edges, and a gooey, decadent center. Finished with a sprinkle of flaky sea salt and best served warm with a cold glass of milk, these brookies are the ultimate indulgent treat for chocolate lovers.
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
Brown sugar, light or dark
Granulated sugar
Egg
Heavy cream (substitution: milk of choice)
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips of choice
Dark chocolate chips
Olive oil
Flaky sea salt, for topping
Why You’ll Love Classic Brown Butter Brookies:
The Best of Both Worlds: These brookies combine rich, fudgy brownie batter with soft and chewy brown butter chocolate chip cookie dough in every bite.
Incredible Flavor from Brown Butter: Toasted brown butter adds a deep, nutty flavor that takes these bars to a whole new level.
Soft and Fudgy Centers with Crisp Edges: The gooey middle contrasts perfectly with the golden, chewy, and slightly crisp edges.
Loaded with Melty Chocolate Chips: Each layer is studded with chocolate chips that melt into warm, decadent pools of chocolate.
Finished with Flaky Sea Salt: A sprinkle of sea salt on top balances the sweetness and makes every bite more addictive.
Serve Warm with Milk: These brookies are the ultimate comfort dessert, especially paired with a cold glass of milk.
Perfect for Any Occasion: Whether you’re baking for a party, a cozy night in, or just to satisfy a chocolate craving, these brookies never disappoint.
Tips for Making Classic Brown Butter Brookies:
Brown the Butter Properly: Cook the butter over medium heat until golden brown with a nutty aroma. Watch closely to avoid burning, as brown butter is key to the rich flavor.
Let the Brown Butter Cool Slightly: Before adding it to your cookie dough and brownie batter, allow the butter to cool for a few minutes so it doesn’t melt the sugar and cause greasy layers.
Use Room Temperature Eggs: This helps the batter come together smoothly and creates a better texture in both layers.
Line the Pan with Parchment Paper: This makes it easy to lift the brookies out and slice them cleanly once cooled.
Layer Evenly for Perfect Bites: Spread the brownie batter and cookie dough in even layers so every slice has both fudgy and chewy textures.
Don’t Overbake: Remove from the oven when the edges are set but the center is still slightly soft. They will continue to set as they cool, keeping the middle fudgy.
Sprinkle with Flaky Sea Salt: Add sea salt just after baking to enhance the chocolate and balance the sweetness.
Serve Warm for Maximum Indulgence: Heat slices briefly before serving to make the chocolate chips melty again, and pair with a glass of cold milk for the ultimate treat.
How to Store Classic Brown Butter Brookies:
Room Temperature: Store brookies in an airtight container at room temperature for up to 3 days. To keep the edges crisp and the center soft, place a piece of parchment paper between layers if stacking.
Refrigerator: For slightly longer storage, keep them in an airtight container in the fridge for up to 5 days. Warm slices in the microwave for 10–15 seconds or in a 300°F oven for a few minutes to bring back the gooey texture.
Freezer: Brookies freeze beautifully. Cut them into squares once cooled, then wrap each piece tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat gently in the oven for a fresh-baked feel.
Best Served Warm: These bars are at their most indulgent when served warm with melty chocolate and a sprinkle of flaky sea salt.
FAQs:
Q: Can I make brookies ahead of time?
A: Yes! You can bake them up to 2 days in advance. Store in an airtight container at room temperature and warm slightly before serving for the best texture.
Q: How do I store leftover brookies?
A: Store them at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze individual squares for up to 2 months.
Q: Can I freeze brookies?
A: Absolutely. Wrap cooled brookie squares tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or reheat in the oven for a warm, gooey texture.
Q: Why is brown butter important in this recipe?
A: Brown butter adds a nutty, caramel-like flavor that enhances both the cookie and brownie layers, making the brookies richer and more complex.
Q: How do I get clean slices?
A: Let the brookies cool completely before cutting and use a sharp knife wiped clean between slices for neat edges.
Q: Can I use regular butter instead of brown butter?
A: You can, but the flavor won’t be as rich and nutty. Browning the butter is worth the extra step!
Q: How do I serve brookies for the best experience?
A: Serve warm with a sprinkle of flaky sea salt and a cold glass of milk for the ultimate indulgent dessert.
Check out my other chocolate recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these classic brown butter brookies. Happy baking!
