Why You'll Love It
- - Two textures in one bite
- - Rich caramel notes from browned butter
- - Simple pantry ingredients
- - Ideal for sharing or solo treats
*"These brookies turned my ordinary coffee break into a moment of pure bliss—so soft, buttery, and chocolatey!"*
Essential Ingredient Guide
- Browned butter: Brown the butter slowly until it turns a nutty amber; it adds depth and a subtle toasty flavor.
- All‑purpose flour: Provides structure; sift to avoid lumps for a tender crumb.
- Chocolate chips: Use semi‑sweet or dark chips for a balanced sweetness and a glossy melt.
- Vanilla extract: A splash heightens the buttery aroma and rounds the flavor.
- Lemon zest: A hint of citrus brightens the richness, use sparingly.
- Brown sugar: Adds moisture and a caramel undertone that pairs with the butter.
Complete Cooking Process
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Ingredient Readiness:
Measure, sift, and bring butter to room temperature after browning; whisk eggs and vanilla together.
-
Flavor Development:
Mix dry ingredients into the butter, then fold in chocolate chips; let the batter rest briefly.
-
Texture Control:
Drop cookie dough scoops on top of the blondie layer before baking to ensure a defined crust.
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Finishing Touches:
Cool slightly, then drizzle a light glaze of powdered sugar if desired.
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Serving Timing:
Serve warm, when the interior is soft and the top is just set.
- Brown butter over medium low, stir constantly to avoid burning.
- Do not over‑mix the batter; gentle folding keeps it tender.
- Chill the dough for 15 minutes to prevent spreading.
- Use a light hand when sprinkling sea salt on top.
Pro Tips
Well, these little nudges make a big difference. I remember once forgetting to chill the dough and ending up with flat cookies—oops! A short chill lets the butter set, giving you that perfect dome. Also, a pinch of flaky sea salt right before baking lifts the chocolate flavor, creating that subtle surprise at the back of the palate.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Butter must be browned, not burnt.
- Do not over‑mix the batter.
- Chill the cookie dough for shape.
Frequently Asked Questions
→ Can I use salted butter?
Yes, just reduce any added salt in the recipe by half.
→ How long can I store them?
Store in an airtight container at room temperature for up to 4 days.
→ Can I freeze the dough?
Absolutely—wrap portions tightly and freeze for up to 2 months, then bake from frozen.
→ What if I don’t have lemon zest?
A splash of orange extract works as a substitute, but use less.
→ Can I make them gluten‑free?
Swap all‑purpose flour for a 1‑to‑1 gluten‑free blend.
→ How do I achieve a thicker top?
Add a second scoop of cookie dough on each mound before baking.
Chef's Tips
Allow the browned butter to cool slightly; too hot will melt the sugar prematurely.,If the cookie tops spread too much, chill the dough briefly before placing on the blondie.,A pinch of flaky sea salt on top before baking adds a delightful contrast.
Nutrition Facts
per serving
320
Calories
4g
Protein
42g
Carbs
15g
Fat
Taste Profile
Rich buttery sweetness with chocolate depth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will add a subtle coconut note; keep the same quantity.
Nibs give extra crunch but are less sweet.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1 tsp cayenne pepper and a pinch of smoked paprika to the batter for a subtle heat.
Mediterranean Style
Stir in crumbled feta, chopped olives, and sundried tomatoes into the blondie layer.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑browning the butter, which can turn bitter.
- Mixing batter too vigorously, leading to a tough texture.
- Skipping the chill step, causing flat cookie tops.
Meal Prep & Storage
Make Ahead Tips
You can brown the butter and store it in the fridge for up to 3 days; simply bring to room temperature before using.
Leftover Ideas
Reheat gently in a skillet over low heat, covered, to revive the soft interior.
Perfect Pairings
Serve this with...
Cooking Timeline
Brown butter, let cool; whisk eggs and vanilla.
Combine wet ingredients, fold in dry mix, add chocolate chips.
Prepare cookie dough, chill briefly.
Assemble layers in pan, add cookie scoops on top.
Bake until golden, then cool.
Brookies Cookies: Browned Butter Blondie Recipe
A buttery, chewy brookies cookie that marries a browned‑butter blondie base with a chocolate chip cookie top—perfect for a cozy snack or a simple dessert.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1/2 cup unsalted butter
- 02 1 cup brown sugar
- 03 2 large eggs
- 04 1 tsp vanilla extract
- 05 1 tbsp lemon zest
- 06 1 1/2 cups all‑purpose flour
- 07 1/2 tsp baking soda
- 08 1/4 tsp salt
- 09 1 cup semi‑sweet chocolate chips
For the Cookie Top
- 01 1/2 cup softened butter
- 02 1/2 cup granulated sugar
- 03 1/2 cup brown sugar
- 04 1 large egg
- 05 1 tsp vanilla extract
- 06 1 cup all‑purpose flour
- 07 1/2 tsp baking powder
- 08 1/4 tsp salt
- 09 3/4 cup chocolate chips
Instructions
Melt the unsalted butter in a saucepan over medium‑low heat. Stir continuously until it turns a deep amber and smells nutty. Remove from heat and let cool slightly.
In a large bowl, whisk together the browned butter, brown sugar, eggs, vanilla, and lemon zest until smooth. spooky cookies can inspire a fun mix‑in if you wish.
Sift flour, baking soda, and salt into the wet mixture. Fold gently, then stir in the chocolate chips. Spread the batter evenly in a greased 9‑inch square pan.
Prepare the cookie dough: cream softened butter with both sugars, add egg and vanilla, then mix in flour, baking powder, and salt. Fold chocolate chips in. Drop rounded spoonfuls on top of the blondie layer.
Bake at 350°F (175°C) for 22‑25 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then lift onto a wire rack. Serve warm; optionally drizzle with a light glaze or sprinkle with sea salt. For more festive inspiration, check out mummy brownies.
Notes & Tips
- 1 Allow the browned butter to cool slightly; too hot will melt the sugar prematurely.
- 2 If the cookie tops spread too much, chill the dough briefly before placing on the blondie.
- 3 A pinch of flaky sea salt on top before baking adds a delightful contrast.
Tools You'll Need
-
Saucepan
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Mixing bowls
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Hand whisk
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Spatula
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9‑inch square baking pan
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Wire rack
Must-Know Tips
- Don't over‑mix the batter, it keeps the crumb tender.
- Let the butter brown slowly to avoid burning.
- Chill the cookie dough for a short time for shape.
Professional Secrets
- Room temperature butter integrates evenly, ensuring uniform texture.
- Searing the butter creates caramelized compounds that enhance flavor.
- Resting the batter for 5 minutes improves crumb structure.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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