Brown Butter Brookies-Irresistible Fudgy Brownie Blondie Bars

Get ready to experience dessert nirvana with these Brown Butter Brookies! Combining the best of fudgy brownies and chewy blondie-style chocolate chip cookies, these bars are elevated by the rich, nutty notes of brown butter. Each bite is an irresistible symphony of textures and flavors that will have everyone reaching for more.

Ingredients

• For the Brown Butter:
• 1 cup (2 sticks / 226g) unsalted butter, divided
• For the Fudgy Brownie Layer:
• 1/2 cup (1 stick / 113g) browned butter (reserved from above)
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (42g) unsweetened cocoa powder
• 1/2 cup (60g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (85g) chocolate chips (semi-sweet or dark)
• For the Blondie Layer:
• 1/2 cup (1 stick / 113g) browned butter (reserved from above, slightly cooled)
• 3/4 cup (160g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (170g) chocolate chips (semi-sweet or milk chocolate)

Instructions

1. Prepare the Brown Butter: In a light-colored saucepan over medium heat, melt the 1 cup (2 sticks) of unsalted butter. Continue cooking, stirring occasionally, until the butter foams, then small brown bits appear at the bottom and the butter smells nutty. This usually takes 5-8 minutes. Immediately remove from heat and pour into a heatproof bowl. Divide the browned butter evenly into two separate bowls (1/2 cup for the brownies, 1/2 cup for the blondies). Allow it to cool slightly.
2. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
3. Make the Fudgy Brownie Layer: In a medium bowl, whisk together the 1/2 cup cooled browned butter and 1 cup granulated sugar until combined. Whisk in the 2 large eggs and 1 teaspoon vanilla extract until smooth and glossy. Sift in the cocoa powder, all-purpose flour, baking powder, and salt. Mix gently with a spatula until just combined. Fold in the 1/2 cup chocolate chips. Spread this brownie batter evenly into the prepared baking pan. Bake for 10 minutes (it will not be fully cooked).
4. Make the Blondie Layer: While the brownies are pre-baking, prepare the blondie batter. In a separate medium bowl, whisk together the remaining 1/2 cup cooled browned butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until smooth. Whisk in the 1 large egg and 1 teaspoon vanilla extract until well combined. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the 1 cup chocolate chips.
5. Assemble & Bake: Carefully dollop spoonfuls of the blondie batter over the partially baked brownie layer. Gently spread the blondie batter to cover the brownie layer as much as possible, being careful not to completely mix the layers. It doesn’t need to be perfect. Return the pan to the oven and bake for an additional 25-30 minutes, or until the edges are set and a toothpick inserted into the blondie layer comes out with moist crumbs (not wet batter).
6. Cool & Serve: Remove the brookies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for clean cuts. Once cooled, cut into squares or bars and enjoy!