Brown Butter Brookies-Ultimate Chewy Chocolate Chip Blondie Brownie Bars

Prepare to meet your new favorite dessert obsession! These Brown Butter Brookies combine the best of both worlds: a rich, fudgy brownie layer and a chewy, nutty brown butter chocolate chip blondie layer. The secret? Browning the butter for an unparalleled depth of flavor that takes these ultimate bars to a whole new level of deliciousness.

Ingredients

• 1 cup (226g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (60g) all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (85g) chocolate chips or chunks (for brownie layer)
• 1 cup (200g) packed light brown sugar
• 1 large egg (for blondie layer)
• 1 teaspoon vanilla extract (for blondie layer)
• 1 1/2 cups (180g) all-purpose flour (for blondie layer)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (for blondie layer)
• 1 cup (170g) chocolate chips (for blondie layer)

Instructions

1. **Brown the Butter:** In a light-colored saucepan, melt 1 cup of unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns amber, foams, and nutty brown bits appear at the bottom. This takes about 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop cooking and let it cool for 10-15 minutes. Divide the cooled brown butter into two 1/2 cup portions (113g each).
2. **Preheat & Prep:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
3. **Make the Fudgy Brownie Batter:** In a medium bowl, whisk together one 1/2 cup portion of cooled brown butter with granulated sugar until combined. Whisk in the 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until smooth. In a separate bowl, whisk together 1/2 cup flour, cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1/2 cup chocolate chips or chunks. Set aside.
4. **Make the Chewy Blondie Batter:** In another medium bowl, whisk together the second 1/2 cup portion of cooled brown butter with packed light brown sugar until smooth. Whisk in the 1 large egg and 1 teaspoon vanilla extract until well combined. In a separate bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1 cup chocolate chips.
5. **Assemble the Brookies:** Spread the brownie batter evenly into the prepared baking pan. Drop spoonfuls of the blondie batter over the brownie layer. Using a knife or skewer, gently swirl the two batters together to create a marbled effect, being careful not to overmix.
6. **Bake:** Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center might still look slightly soft.
7. **Cool & Serve:** Let the brookies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares and enjoy!