This Half-and-Half Brownie Butter Cookies blend the richness of a brownie with the crumbly, melt-in-your-mouth texture of a butter cookie or shortbread. These two dessert titans come together to form a decadent treat that’s half cookie, half brownie, and entirely delicious.
The recipe is simple enough for novice bakers, but the end result is something that would impress an experienced pastry chef.
Brownie Butter Cookies
This Half-and-Half Brownie Butter Cookies blend the richness of a brownie with the crumbly, melt-in-your-mouth texture of a butter cookie or shortbread. These two dessert titans come together to form a decadent treat that’s half cookie, half brownie, and entirely delicious. The recipe is simple enough for novice bakers, but the end result is something that would impress an experienced pastry chef.
Ingredients
For the Butter Cookie Layer:
- 16 Tbsp (2 sticks) unsalted butter, ( softened)
- ½ cup white granulated sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp Kosher salt
For the Brownie Layer:
- 8 Tbsp (1 stick) unsalted butter, ( melted)
- 1 cup white granulated sugar
- 2 whole eggs
- 1/3 cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp Kosher salt
- 1 tsp vanilla extract
- ¾ cup walnuts, (roughly chopped)
Instructions
- Preheat your oven to 350F.
- Butter a 9x13” casserole dish and line the bottom with parchment paper, and set aside.
- Next, prepare the butter cookie dough layer.
- In a large bowl, cream together the softened butter and white granulated sugar with a rubber spatula until light and fluffy.
- Stir in the flour, vanilla extract, and salt until the mixture forms a dough.
- Cover the dough with plastic wrap and set aside for later.
- Now, it is time to make the brownie batter.
- Melt the stick of unsalted butter for the brownie component of the recipe in a small sauce pot on the stove.
- In a large bowl, combine the melted butter, sugar, eggs, and cocoa powder.
- Stir until the mixture is smooth and well combined.
- Add in the all-purpose flour, baking powder, Kosher salt, and vanilla extract, and stir until just combined, being careful not to overmix.
- Flatten the butter cookie dough into the bottom of the casserole pan that you prepared earlier that is layered with parchment on the bottom.
- Spread the butter cookie dough into an even layer.
- Carefully pour the brownie batter over the butter cookie dough layer.
- Add the chopped walnuts on top of the brownie layer and gently push them down into the batter so they are only partially exposed.
- *If you don’t like nuts, simply omit them from the recipe and keep following the remaining instructions.
- Bake at 350F for about 30-40 minutes, or until the butter cookie layer and the brownie layers are cooked through but the brownie layer is still a bit soft.
- Remove the pan from the oven and allow to cool for ten minutes at room temperature.
- While the dessert is still warm but is cooling down, use a sharp knife to carefully cut it into squares.
- Allow the dessert to cool fully.
- Serve with scoops of vanilla ice cream.
Notes
This dessert keeps well for a few days after it has been made, just keep it covered with plastic wrap. Make sure to slice it right after it comes out of the oven, as the shortbread layer becomes difficult to cut cleanly once it has cooled down.
You can use whatever type of nuts you like for this recipe.
