Looking for a rich, gooey, and deeply flavorful dessert that combines two of your favorite baked treats into one? These Brown Butter Brookies are exactly what you need. With their swirl of fudgy chocolate brownie and sweet, buttery blondie layers, all infused with nutty browned butter, these brookies deliver bold flavor and irresistible texture in every bite.
Perfect for baking lovers , potlucks , or when you’re craving something indulgent but not overly complicated, this easy-to-make dessert is a crowd-pleaser that’s great for meal prep, gifting, or enjoying straight from the pan. Whether you’re a die-hard brownie fan, a blondie lover, or just enjoy creative desserts, this hybrid treat will quickly become a staple in your baking rotation.
In this article, we’ll walk you through how to make these perfect brown butter brookies , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get baking!
Why You’ll Love These Brown Butter Brookies
These aren’t just any old brownies or blondies—they’re a flavor-packed, textural masterpiece made with real ingredients that bring comfort and elegance together beautifully.
Here’s why they stand out:
- 🧈 Deeply rich brown butter flavor : Adds a nutty, caramel-like depth.
- 🍫 Fudgy chocolate layer : Made with high-quality cocoa or melted dark chocolate.
- 🥛 Sweet, chewy blondie layer : Loaded with vanilla and brown sugar flavor.
- 🍪 One-pan magic : Mix everything in one bowl—no mixer required!
- ⏱️ Ready in under an hour
- 🧁 Great for sharing or storing
- 🧼 Easy cleanup : Just one pan and spatula needed
Whether you’re making them for yourself, family, or guests, these brown butter brookies will quickly become a favorite.
Ingredients You’ll Need
For the Brownie Layer:
- 1/2 cup unsalted butter, browned
- 3/4 cup brown sugar or erythritol-based brown sugar substitute
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour or almond flour (for gluten-free)
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Blondie Layer:
- 1/2 cup unsalted butter, softened (not browned)
- 3/4 cup brown sugar or keto-friendly alternative
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour or almond flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Optional: Chocolate chunks, pecans, or a drizzle of caramel for extra decadence.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease an 8×8-inch or 9×9-inch baking pan and line it with parchment paper for easy removal.
Step 2: Brown the Butter
Place 1/2 cup of butter in a small saucepan over medium heat. Cook until golden brown and fragrant, stirring constantly. It should smell nutty and have amber-colored specks.
Let cool slightly before using.
Tip: Don’t skip this step—it adds incredible depth and richness!
Step 3: Make the Brownie Batter
In a mixing bowl, combine:
- Browned butter
- Brown sugar or sweetener
- Eggs
- Vanilla extract
Whisk until smooth and slightly fluffy.
Add:
- Flour (or almond flour)
- Cocoa powder
- Salt
- Baking powder
Mix well until combined and thick.
Step 4: Make the Blondie Batter
In a separate bowl, beat:
- Softened butter
- Brown sugar or sweetener
- Eggs
- Vanilla extract
Until light and fluffy.
Add:
- Flour (or almond flour)
- Salt
- Baking powder
Stir until just combined.
Step 5: Swirl the Layers
Pour the brownie batter into the prepared pan and spread evenly.
Drop spoonfuls of blondie batter on top. Use a knife or skewer to gently swirl the two batters together.
Pro Tip: Don’t over-swirl—you want distinct layers for the best texture.
Step 6: Bake Until Set
Bake for 25–30 minutes , or until a toothpick inserted in the center comes out mostly clean (with a few moist crumbs).
Let cool completely before slicing into squares.
Step 7: Serve and Enjoy!
Slice into bars and serve chilled or at room temperature.
Enjoy every soft, chewy, buttery bite of your Brown Butter Brookies !
Nutritional Information (Per Serving – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~8 g |
| Cholesterol | ~60 mg |
| Sodium | ~80 mg |
| Total Carbs | ~26 g |
| Dietary Fiber | ~1 g |
| Net Carbs | ~25 g |
| Protein | ~4 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Brown Butter Brookies
- Don’t burn the butter – Remove from heat as soon as it turns golden brown and smells nutty.
- Use room temperature eggs – Ensures a smooth batter without clumps.
- Don’t overmix the batter – For best texture, mix only until just combined.
- Let cool completely before slicing – Prevents crumbling and gives cleaner cuts.
- Store in an airtight container – Keeps fresh for up to 5 days at room temperature.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Low-Carb/Keto Version
Use almond flour for both layers and replace brown sugar with powdered erythritol or monk fruit.
Double Chocolate Blondie Layer
Add 2 tbsp cocoa powder to the blondie layer for extra chocolate depth.
Nutty Crunch
Fold in chopped walnuts or pecans into either layer for added texture.
Caramel Drizzle
Drizzle homemade low-carb caramel sauce over the top after cooling.
Vegan Option
Replace butter with coconut oil, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use plant-based chocolate chips if desired.
Frequently Asked Questions (FAQ)
What are brookies?
Brookies are a hybrid dessert combining brownies and cookies or blondies , often layered or swirled together.
Can I freeze brookies?
Yes! Wrap cooled brookies tightly in plastic wrap and foil, then freeze for up to 3 months . Thaw overnight in the fridge and warm before eating.
Can I make them gluten-free?
Yes! Replace regular flour with almond flour or a 1:1 gluten-free flour blend .
Do I have to brown the butter?
While optional, browning the butter adds a deep, nutty flavor that elevates the entire dessert. Highly recommended!
How long do brookies stay fresh?
Stored in an airtight container at room temperature, they last up to 5 days . In the fridge, up to 7–10 days .
Why This Recipe Works So Well
These Brown Butter Brookies work because of their perfect balance of flavors and textures:
- The browned butter adds a rich, caramelized depth that enhances both layers.
- The chocolate brownie layer stays dense and fudgy , while the blondie layer is soft and chewy.
- And the swirl creates a beautiful contrast and satisfying mouthfeel in every bite.
It’s the kind of dessert that makes baking feel rewarding—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your brookies beyond just a plate? Here are some ideas:
With Ice Cream
Top with vanilla bean ice cream or keto chocolate ice cream for a classic combo.
In Jars
Cut into small squares and layer in mason jars with whipped cream and berries for a parfait-style treat.
At a Party
Arrange on a platter with toothpicks for easy appetizer bites.
With Coffee or Tea
Pair with espresso, black coffee, or spiced chai for the ultimate afternoon snack.
Gift-Worthy Packaging
Wrap in parchment paper and tie with twine for a thoughtful homemade gift.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Browned Butter
Adds healthy fats and fat-soluble vitamins A, D, E, and K.
Dark Chocolate (if used)
Rich in antioxidants and flavonoids that support heart and brain health.
Eggs & Vanilla
Provide protein and natural flavor without artificial additives.
Even though these are brookies, they can be adapted to include more nutritious ingredients like nuts, seeds, and alternative sweeteners for better blood sugar control.
Final Thoughts: A Must-Try Dessert Hybrid
These Brown Butter Brookies prove that dessert doesn’t have to be boring or predictable. With their fudgy-chewy texture, rich chocolate-brown sugar flavor, and luxurious brown butter finish, they’re the kind of treat that brings joy back to baking.
Whether you’re making them for yourself, packing them for lunch, or bringing them to a potluck, these brookies deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something truly special.
Print
Brown Butter Brookies – Fudgy Brownies Meet Chewy Blondies in One Delicious Treat!
- Total Time: 40 mins
Description
Indulge in the rich, buttery flavors and chocolatey goodness!
Ingredients
1/2 cup (113 g) unsalted butter, browned and chilled for one hour
1/4 cup (50 g) granulated sugar
1/3 cup (66 g) light brown sugar, packed
1 large egg, room temperature
3/4 teaspoon vanilla
1 cup plus 2 tablespoons (143 g) all-purpose flour, spooned and leveled
1/2 teaspoon baking soda 1/4 teaspoon kosher salt
3/4 cup (120 g) chocolate chips (mix of bittersweet and semi-sweet) 5 ounces bittersweet chocolate (60% cocoa) 1/4 cup (57 g) unsalted butter 1 large egg plus 1 egg yolk, room temperature 1/3 cup (66 g) granulated sugar 1/4 cup (50 g) light brown sugar, packed 1 teaspoon vanilla 1/4 teaspoon baking powder 1/3 cup (42 g) all-purpose flour, spooned and leveled 3 tablespoons (23 g) Dutch process cocoa, sifted 1/4 teaspoon kosher salt
Instructions
**Note: brown the butter for the chocolate chip cookie layer first and refrigerate it for 60 minutes before you begin mixing the cookie dough and brownie batter.**
For Chocolate Chip Cookie Dough:
To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color.
Remove the butter from the heat and pour it into a heat-safe bowl. Place the bowl of brown butter in the refrigerator for about 60 minutes or until cooled and firm to the touch. You can speed this up after about 30 minutes by placing the bowl in the freezer.
Once cooled, spoon the brown butter into the bowl of a stand mixer fitted with the paddle attachment.
Add the sugars and beat on medium-high speed for 2 to 3 minutes until light and fluffy.
Add the egg and vanilla and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low speed, gradually add the flour mixture in 3 additions. Scrape down the sides of the bowl as needed. Do not over mix. A few streaks of flour remaining is ideal.
Remove the bowl from the stand mixer and use a spatula to fold in the chocolate chips. Set aside until ready to assemble.
For Brownie Layer:
Preheat oven to 350°F.
Spray an 8 x 8 inch pan with non-stick baking spray and line the bottom and sides with parchment paper. Allow the edges of the parchment to extend over the sides of the pan for easy removal of the bars once cooled.
In a medium saucepan over low heat, melt the chocolate and butter together. Stir often until the butter is melted and the chocolate is smooth and shiny. Remove the pan from the heat and set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the egg, egg yolk, sugars, and vanilla on high speed for 4 to 5 minutes until the mixture is thick and pale in color.
Reduce the speed to low and add in the cooled, melted chocolate and butter mixture. Mix until incorporated.
In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
Remove the bowl from the mixer and use a spatula or wooden spoon to fold in the dry ingredients until just barely combined. Do not over mix.
To assemble the brookies, start by spooning about 1/3 of the brownie mixture into the bottom of the prepared pan using an offset spatula to roughly smooth it evenly across the bottom of the pan.
Alternate spoonfuls of chocolate chip cookie dough and brownie batter across the pan, creating a marbled look. Continue until all of the cookie dough and brownie batter are used.
Gently press the mixture down with an offset spatula, leveling the top just slightly. Do not overwork the dough or flatten the brookies too much.
Bake at 350°F for about 25 minutes or until the edges are golden brown and the center is set. If the cookie dough begins to brown too quickly, place a piece of aluminum foil loosely across the top and continue baking.
For firmer brookies, bake for closer to 30 to 35 minutes. For gooey brookies, bake for less time.
Remove the pan from the oven and cool completely before slicing.
For sharp edges and even slices, chill the brookies for one hour before slicing with a sharp knife.
Notes: Store tightly covered at room temperature for up to 4 days. Brookies freeze well. Wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. Defrost at room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 16 squares
- Calories: 200
- Fat: 10g
- Carbohydrates: 30g
- Protein: 2g