Description
Brown Butter Brookies combine the rich, nutty flavor of browned butter with the fudgy texture of brownies and the chewy goodness of chocolate chip cookies. This recipe yields a decadent layered dessert perfect for sharing or satisfying your chocolate cravings.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking and facilitate easy removal.
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Stir frequently as it begins to foam and turns a golden brown color, releasing a nutty aroma. Once browned, remove from heat and let it cool slightly to prevent cooking the eggs later.
- Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar, light brown sugar, and the browned butter. Stir well until the mixture is fully incorporated and smooth.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the sugar-butter mixture, mixing thoroughly after each addition. Stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder to ensure even distribution of leavening and cocoa.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix gently until just combined to avoid overworking the batter, which can lead to a tough texture.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and chopped nuts, if using. This adds texture and bursts of chocolatey flavor.
- Spread Batter: Evenly spread the brookie batter into the prepared 9×13-inch baking dish, smoothing the top with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating fudgy but fully baked brookies.
- Cool: Remove the baking dish from the oven and place it on a wire rack. Let the brookies cool completely in the pan to set properly before cutting.
- Serve: Once cooled, cut the brookies into squares. Serve and enjoy this decadent dessert perfect for any occasion.
Notes
- If you prefer a nut-free version, simply omit the chopped nuts.
- The browning of the butter adds a deeper, nutty flavor that elevates the brookies—carefully monitor the butter to avoid burning.
- Make sure not to overmix the batter once the dry ingredients are added to maintain a tender texture.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat brookies slightly before serving for a gooey, warm dessert experience.
