Can I use vanilla extract instead of vanilla bean paste?

Yes, substitute 1:1 with extract. The flavor will still be delicious but without the visible vanilla bean specks.

Brown Butter Brookies 🤎🧈 (Fudgy Brownie-Cookie Bars)

Name: Brown Butter Brookies 🤎🧈 (Fudgy Brownie-Cookie Bars)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Ingredients: Salted butter; Brown sugar; Granulated sugar; Egg; Vanilla bean paste; All-purpose flour; Baking powder; Baking soda; Semi-sweet chocolate chips; Dark chocolate; Semi-sweet chocolate chips; Salted butter; Cocoa powder; Granulated sugar; Brown sugar; Eggs; All-purpose flour; Vanilla bean paste; Dark chocolate chunks

Irresistible brookies made with nutty brown butter cookies and rich dark chocolate brownies swirled together—chewy, fudgy, and bakery-worthy.

Why You’ll Love These Brown Butter Brookies 🤎🧈

If you’ve ever stood in the kitchen debating between a fudgy brownie and a chewy chocolate chip cookie—brookies are the answer 🙌. This recipe takes the mashup to the next level with nutty brown butter cookie dough layered into a rich dark chocolate brownie base. The result? Gooey centers, crisp edges, and bakery-style indulgence in every bite.

Perfect for chocolate lovers, bake sales, or just because you deserve it.

The Magic of Brown Butter in Brookies ✨

Brown butter (or beurre noisette) brings a nutty, toasty depth that instantly elevates classic cookie dough. When swirled into brownie batter, it adds layers of flavor that make these bars feel sophisticated yet nostalgic. Pair that with the fudgy richness of dark chocolate, and you’ve got the ultimate brown butter brookies.

💡 Pro Tip: Chill the cookie dough before layering so the chunks hold their shape while baking.

Key Ingredients You’ll Need 🍫🍪

Brown butter – nutty and aromatic, forms the cookie dough base.
Dark chocolate + cocoa powder – ensures rich, fudgy brownies.
Vanilla bean paste – adds bakery-style flavor and those lovely specks.
Semi-sweet chocolate chips – scattered through both batters for double the gooey factor.

How to Make Brown Butter Brookies 🥄

Make the Cookie Dough
Brown the butter, whisk in sugars and egg, fold in flour and chocolate chips. Chill for 30 minutes.
Make the Brownie Batter
Melt dark chocolate, butter, and chips. Stir in cocoa and vanilla. Whisk eggs with sugar, then combine. Fold in flour.
Assemble & Bake
- Spread half the brownie batter in a parchment-lined pan.
- Dot with cookie dough.
- Cover with the rest of the brownie batter.
- Finish with more cookie dough chunks and chocolate.
- Bake until just set in the center—soft, chewy, and fudgy.

Tips for the Perfect Brookies 🍫✨

⏱️ Don’t overbake – brookies should stay moist inside.
❄️ Cool completely before slicing for clean edges.
🧂 Add sea salt flakes on top for a gourmet touch.

Serving Ideas 🍴

Cut into squares or bars for a bake-sale classic.
Serve warm with vanilla ice cream for a restaurant-style dessert.
Wrap individually for a sweet gift idea.

FAQs ❓

How do I know when brookies are done baking?
They should be set in the middle but slightly soft. A toothpick should come out with a few moist crumbs, not wet batter.

Can I make brookies ahead of time?
Yes! Store in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months.

Can I use vanilla extract instead of paste?
Absolutely. Use the same amount—though you’ll miss out on the pretty vanilla bean specks.

Final Thoughts 💭

These brown butter brookies are chewy, fudgy, nutty, and chocolatey all at once—the kind of treat that disappears fast at any gathering. Next time you’re torn between cookies and brownies, bake both in one pan and thank yourself later. 🍪+🍫=❤️