Classic Brown Butter Brookies are pure dessert bliss—they’re the perfect marriage of fudgy brownies and gooey chocolate chip cookies, all brought together with irresistibly nutty brown butter. Each square is packed with layers of melty chocolate, caramelized edges, and a soft, decadent center that chocolate lovers dream about. Whether you’re baking for a special gathering or simply treating yourself, you’ll fall head over heels for every bite of these Classic Brown Butter Brookies.

Classic Brown Butter Brookies Recipe - Recipe Image

Ingredients You’ll Need

You don’t need any fancy ingredients to make this show-stopping treat. In fact, the magic is all about letting each component—brown butter, good chocolate, and a proper balance of sugars—shine. Here’s a peek at what makes Classic Brown Butter Brookies so phenomenal.

Salted butter: Browned to infuse both the cookie and brownie layers with deep, toasty flavor.
Brown sugar: Adds rich caramel undertones and moisture for the ultimate chewiness.
Granulated sugar: Balances sweetness and helps create those delicate crisped edges.
Eggs: Bind everything together while contributing to both structure and fudginess.
Heavy cream (or milk of choice): Lends tenderness and helps create the signature soft cookie dough.
Vanilla extract: Elevates the flavors and brings out the best in both chocolate and butter.
All-purpose flour: Provides just enough body for chewy cookies and melt-in-your-mouth brownies.
Baking soda & baking powder: Ensures the cookie layer bakes up soft and thick.
Salt: Makes the chocolate pop and balances sweetness—plus, a sprinkle on top makes all the difference.
Chocolate chips (semi-sweet, dark, or a mix): These are the gooey treasures in every bite! Use high-quality for best results.
Unsweetened cocoa powder: Gives the brownie layer its intense, classic chocolate flavor.
Olive oil: Adds moisture and even more richness to the brownies.

How to Make Classic Brown Butter Brookies

Step 1: Preheat and Prep Your Pan

Set the mood by preheating your oven to 350F. For extra-thick and decadent brookies, line and grease an 8×8-inch square pan—otherwise, grab a 9×9-inch if you like yours on the thinner, crispier side. A parchment sling makes lifting them out later so much easier. Set it aside and get excited for what’s to come!

Step 2: Brown that Butter for Cookie Dough

Melt 1/2 cup of salted butter in a saucepan over medium-high heat. Keep stirring as the magic happens—the bubbling, the aroma, and finally, golden brown specks appear. Once it’s fragrant and nutty (about 5-8 minutes), pour it into a big bowl and let it cool while you start on the chocolate mixture for your brownie layer.

Step 3: Brown Butter and Chocolate for Brownies

Add another full cup of butter to your saucepan and brown just as before. While it’s still hot, whisk in the cocoa powder right in the pan for a flavor boost. After a minute or two, stir in 6 ounces of dark chocolate and the olive oil until it’s silky smooth. Set this chocolate bomb aside to cool, and marvel at how good it already smells!

Step 4: Mix the Cookie Dough

In a separate bowl, whisk together your flour, baking soda, baking powder, and a pinch of salt. To the cooled brown butter, add both sugars and whisk well. After that, blend in the egg and vanilla until everything looks wonderfully creamy and lighter in color. Drizzle in the heavy cream (or milk) last. Gently fold in the dry ingredients, stopping as soon as you see no streaks of flour, then add the chocolate chips. Cover and chill the dough in the fridge while you finish the brownie batter.

Step 5: Make the Brownie Batter

In a large bowl, whisk eggs and both sugars together until smooth and fizzy—the sugar should be dissolved. Add the vanilla, then slowly stream in your cooled chocolate mixture while continuously whisking. Folding the flour and salt in next creates that signature brownie texture. Finish with a big stir of chocolate chips, and try to resist eating it by the spoonful.

Step 6: Assemble & Swirl the Layers

Spread half the brownie batter in your prepared pan. Take the chilled cookie dough and gently press half into discs, arranging them across the brownie batter (don’t worry if some brownie peeks through). Repeat the process: layer more brownie batter, then patch on the last of the cookie dough. The goal is distinct, gorgeous pockets of each layer in every brookie!

Step 7: Bake, Cool, and Enjoy

Bake for 55-65 minutes, keeping an eye out after 30 minutes—if the top gets too toasty, lay a piece of foil loosely on top. The edges should be set and golden while the center remains just a tad soft. For melty pools of chocolate on top, sprinkle extra chips right after baking. Let the Classic Brown Butter Brookies cool in the pan for 20 minutes before slicing into 9 or 16 glorious bars. Finish with crunchy sea salt and grab a glass of milk—you’ve earned it!

How to Serve Classic Brown Butter Brookies

Garnishes

Top each bar with a pinch of flaky sea salt for that bakery-style touch. A handful of extra chocolate chips added immediately after baking melts into irresistible pools, making these Classic Brown Butter Brookies totally craveable.

Side Dishes

A tall, cold glass of milk or a scoop of creamy vanilla ice cream pairs beautifully with the rich layers. For a fancier affair, try serving with a dollop of whipped cream and fresh berries—it makes the chocolate flavors sing!

Creative Ways to Present

Stack a few brookie squares for a dazzling centerpiece, tie mini brookies up with twine for gifting, or serve warm in ramekins with a drizzle of caramel sauce. These treats are show-stoppers, however you slice them.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic Brown Butter Brookies tightly wrapped or in an airtight container at room temperature for up to three days. They’ll stay soft, chewy, and every bit as indulgent!

Freezing

To freeze, let brookies cool completely, then wrap squares individually in plastic wrap and store them in a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months—just imagine pulling a brookie from the freezer whenever a craving hits!

Reheating

Pop a brookie (or two) in the microwave for about 10-15 seconds for gooey, melty perfection, or warm them in a 300F oven for a few minutes to revive that just-baked magic.

FAQs

Can I use all-purpose flour in both layers?

Absolutely! All-purpose flour is perfect for both the cookie and brownie layers—it gives the best structure for thick, chewy, and tender Classic Brown Butter Brookies.

Do I have to brown the butter?

Browning the butter isn’t just for fun—it transforms the flavor, adding a nutty, caramelized depth you won’t get from plain melted butter. It’s what makes these brookies unforgettable!

Can I add nuts or other mix-ins?

Definitely! Chopped pecans, walnuts, or even peanut butter chips are delicious additions. Just fold them into either (or both) batters before baking.

How can I tell when brookies are done baking?

The edges should look set and lightly golden, but the center should be slightly soft when you take them out. They’ll firm up as they cool, yielding that dreamy, fudgy texture.

Can I make Classic Brown Butter Brookies gluten free?

Yes! Swap in a good 1:1 gluten-free baking flour for the all-purpose, and check that all your other ingredients are gluten free. They turn out wonderfully chewy and just as decadent.

Final Thoughts

If you’re ready for a dessert that guarantees to wow, give these Classic Brown Butter Brookies a try. They bring together the best of two iconic treats in every ridiculously delicious bite. Don’t wait for a special occasion—whip up a batch and share the love with someone today!