Description
A rich, fudgy dessert combining browned butter’s nutty flavor with layered chocolate and crunchy pecans. These 16-square brookies offer a caramelized depth in both fudge and cookie textures.
Ingredients
1 cup (2 sticks) unsalted butter
1/2 cup firmly packed brown sugar
2 large eggs
1 cup chopped semi-sweet chocolate
1 tsp pure vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup chopped pecans (or walnuts)
Instructions
Heat butter in a heavy skillet over medium heat
Stir constantly until golden brown with nutty aroma
Let cool slightly until measureable as 1 cup
In a bowl, mix browned butter with brown sugar until smooth
Add eggs, one at a time, then vanilla extract
Combine flour, cocoa powder, and salt in a separate bowl
Gradually add dry ingredients to butter mixture
Fold in chopped chocolate and pecans
Pour batter into a greased 9×13 inch baking dish
Spread evenly to 1 inch thickness
Bake at 350°F (175°C) until inserted toothpick shows cracked texture but not fully set
Cool completely in pan before cutting into 16 squares
Notes
Ensure butter is fully cooled before measuring
Room temperature eggs emulsify better
Use pure vanilla extract for richest flavor
Substitute walnuts if pecans unavailable
Store in airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 15g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg