Brown Butter 2 Day Brookies | Cravings and Comfort Recipe

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Desserts, the final frontier of bigbackness…

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These ain’t just average brookies, these are 2 day brookies, brookies that will convince you to name your kid “Brooke” just out of pure respect and admiration. Not that I think about it, I have a separate cookie and brownie recipe, but my coworker was begging me to combine them like he’s seen on TikTok or whatever. If you’re reading this (and you know who you are), leave my wallet alone. I can’t keep doing all this shit no more for my health and my budget 😭

But aye you think this is good? How about you try the Campfire S’more Cheesecake:

The Campfire S’more Cheesecake Recipe

Anyways, I hope you enjoy!

How to make Brown Butter 2 Day Brookies

Ingredients :

Brown Butter Cookies

• 1 1/2 cup salted butter
• 2 1/4 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• Semi-sweet chocolate chips and chocolate bars
• 1 whole egg, 1 egg yolk
• 2 tbsp vanilla extract

Brownies:

Chocolate Base:

• 1 cup unsalted butter
• 2 tbsp neutral oil
• 7oz melted high quality chocolate

Sugars:

• 1 cup light brown sugar
• 1 1/2 cup granulated sugar
• 4 whole eggs, 2 egg yolks (room temperature)

Dry Ingredients:

• 1 cup all-purpose flour
• 1 cup Dutch-process cocoa powder (sifted)

Flavor Add Ins:

• 4 tsp vanilla extract
• 2 tsp espresso powder
• 3/4 tsp salt
• 3/4 cups of chocolate chips, bars, etc.

Tips:

• This recipe will assume your using a 9 x 9 brownie pan, as that’s what I used to bake.

Steps:

Cookies:

• Step 1: In a large heatproof bowl, place in the sugars and mix until well combined
• Step 2: In a saucepan over medium heat, melt the butter and stir continuously while it melts, boils, and/or foams.
• Step 3: Once the crackling subsides, tiny brown bits will start to appear at the bottom and smell nutty. Immediately remove it and place into the bowl of sugars. Mix until combined and add a pinch of salt
• Step 4: In a small bowl, whisk eggs and vanilla extract until fully incorporated. Then, add that into the sugar mixture.
• Step 5: In a different bowl, combine the remaining dry ingredients (flour, baking soda and powder) and mix. Fold the ingredients into the sugar/egg mixture along with chocolate chips. Reserve this for the brownie mixture later in the recipe.

Brownie:

• Step 1: In a saucepan over medium heat, melt the butter and stir continuously until it smells warm and nutty (browned butter). Reserve 1/2 of it for room temperature, and the other half while it’s still hot.
• Step 2: In a heatproof bowl, add in the cocoa powder. While the butter is still very hot, immediately pour and mix in the brown butter and stir until well combined.
• Step 4: Gently melt the chocolate using a double broiler method, or microwave in short bursts. Add in the remaining room temperature browned butter and oil. Stir until smooth and glossy. This will be our chocolate mixture
• Step 5: Whisk eggs, yolk, and the sugars for roughly 3 – 5 minutes. You want this to be pale and thick with a sort of ribbon like consistency
• Step 6: Add vanilla, espresso, and a 2 pinches of salt into the sugar/egg mixture. Then, add this into the chocolate mixture and combine.
• Step 7: Add in flour and chocolate to the whole bowl and fold the ingredients. Again, fold, do NOT overmix this. It will ruin the fudginess.
• Step 8: Loosely cover with a towel and let the mixture sit for 20 – 30 minutes. Then, align your tray with parchment paper and transfer your brownie batter to the tray. Afterwards, add in broken up cookie batter on top
• Step 9: Completely seal the top the brookie batter aluminum foil and reserve in the refrigerator for 2 days.

Baking:

• Step 1: Take our the brookie tray from the refrigerator and let it sit for 1 hour – 1 hour & 30 minutes.
• Step 2: Once at room temperature, preheat your oven to 350°F. Bake the brookie roughly 30 minutes in total. The first 20 minutes should be covered in the aluminum foil, and the last 10 can have the foil removed.
  • If the edges is still a little wobbly after the 10 minutes, continue to bake in 5 minute intervals until the edges stop wobbling and only the dead center is a little jiggly when shaken.
• Step 3: When completed, let the brookie rest reach to room temperature, then cut into squares, and I hope you enjoy!

Cravings & Comfort Recipe

Brown Butter 2 Day Brookies

Freshly baked brookies. Thick chocolate brownie bars topped with golden chocolate chip cookie dough and melted chocolate chunks

Prep Time1 hour of prep (2 day waiting)

Cook Time30 minutes

Total Time2 Days, 30 minutes

Servings9 brookie cubes (9 x 9 tray)

Calories1,300 – 1,400 calories

CuisineDessert

Print Recipe Grocery List

Ingredients

US Customary — Metric

Brown Butter Cookies

• 1 1/2 cup salted butter
• 2 1/4 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup light brown suga
• 1 tsp baking soda
• 1 tsp baking powder
• Semi-sweet chocolate chips and chocolate bars
• 1 whole egg, 1 egg yolk
• 2 tbsp vanilla extract

Chocolate Base

• 1 cup unsalted butter
• 2 tbsp neutral oil
• 7oz melted high quality chocolate

Sugars

• 1 cup light brown sugar
• 1 1/2 cup granulated sugar
• 4 whole eggs, 2 egg yolks (room temperature)

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup Dutch-process cocoa powder (sifted)

Flavor Add Ins

• 4 tsp vanilla extract
• 2 tsp espresso powder
• 3/4 tsp salt
• 3/4 cups of chocolate chips, bars, etc.

Instructions

Cookies

1. In a large heatproof bowl, place in the sugars and mix until well combined
2. In a saucepan over medium heat, melt the butter and stir continuously while it melts, boils, and/or foams.
3. Once the crackling subsides, tiny brown bits will start to appear at the bottom and smell nutty. Immediately remove it and place into the bowl of sugars. Mix until combined and add a pinch of salt
4. In a small bowl, whisk eggs and vanilla extract until fully incorporated. Then, add that into the sugar mixture.
5. In a different bowl, combine the remaining dry ingredients (flour, baking soda and powder) and mix. Fold the ingredients into the sugar/egg mixture along with chocolate chips. Reserve this for the brownie mixture later in the recipe.

Brownie

1. In a saucepan over medium heat, melt the butter and stir continuously until it smells warm and nutty (browned butter). Reserve 1/2 of it for room temperature, and the other half while it's still hot.
2. In a heatproof bowl, add in the cocoa powder. While the butter is still very hot, immediately pour and mix in the brown butter and stir until well combined.
3. Gently melt the chocolate using a double broiler method, or microwave in short bursts. Add in the remaining room temperature browned butter and oil. Stir until smooth and glossy. This will be our chocolate mixture
4. Whisk eggs, yolk, and the sugars for roughly 3 – 5 minutes. You want this to be pale and thick with a sort of ribbon like consistency
5. Add vanilla, espresso, and a 2 pinches of salt into the sugar/egg mixture. Then, add this into the chocolate mixture and combine.
6. Add in flour and chocolate to the whole bowl and fold the ingredients. Again, fold, do NOT overmix this. It will ruin the fudginess.
7. Loosely cover with a towel and let the mixture sit for 20 – 30 minutes. Then, align your tray with parchment paper and transfer your brownie batter to the tray. Afterwards, add in broken up cookie batter on top
8. Completely seal the top the brookie batter aluminum foil and reserve in the refrigerator for 2 days.

Baking

1. Take our the brookie tray from the refrigerator and let it sit for 1 hour – 1 hour & 30 minutes.
2. Once at room temperature, preheat your oven to 350°F. Bake the brookie roughly 30 minutes in total. The first 20 minutes should be covered in the aluminum foil, and the last 10 can have the foil removed.
3. If the edges is still a little wobbly after the 10 minutes, continue to bake in 5 minute intervals until the edges stop wobbling and only the dead center is a little jiggly when shaken.
4. When completed, let the brookie rest reach to room temperature, then cut into squares, and I hope you enjoy!

Notes

• This recipe will assume your using a 9 x 9 brownie pan, as that's what I used to bake.

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories1,300 – 1,400 caloriesper serving

Serving1 piece in 9 x 9 tray

Protein14 grams

Carbs162 grams

Fat76 grams

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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