Brown Butter Sweet Potato Oatmeal Brookies
These Brown Butter Sweet Potato Oatmeal Brookies are the ultimate fudgy, rich, and decadent treat! Made with layers of crinkle-top brownies and sweet potato oatmeal cookie dough, both infused with nutty brown butter, these brookies offer a perfect blend of chewy, gooey, and crispy textures in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Old-fashioned rolled oats
Cinnamon
Baking soda
Baking powder
Salt
Salted butter
Brown sugar, light or dark
Granulated sugar
Sweet potato puree (see notes section on recipe card below for the homemade version)
Egg
Vanilla extract
Chocolate chips of choice
Flaky sea salt, for topping
Unsweetened cocoa powder
Dark chocolate chips
Olive oil
Why You’ll Love Brown Butter Sweet Potato Oatmeal Brookies:
Rich and Decadent Flavor: These brookies combine the nutty goodness of brown butter with sweet potato, creating a deep, rich flavor that’s both sweet and savory.
Fudgy, Chewy, and Crispy: With layers of fudgy crinkle-top brownies and chewy sweet potato oatmeal cookie dough, these brookies offer the perfect mix of gooey centers and crispy edges.
Unique Fall-Inspired Treat: The addition of sweet potato adds a delicious fall twist, making these brookies a cozy and seasonal dessert perfect for autumn gatherings.
Nutty Brown Butter: The use of brown butter elevates the flavor of both the brownie and cookie layers, adding a toasty, caramel-like richness to each bite.
Perfectly Layered: The contrasting textures of fudgy brownies and chewy oatmeal cookies make for a delightful layered dessert that’s visually appealing and delicious.
Great for Any Occasion: Whether you’re making them for a special dessert, potluck, or just a cozy night in, these brookies are sure to be a crowd-pleaser.
Easy to Make: With straightforward ingredients and simple steps, these brookies are beginner-friendly while still delivering an impressive dessert.
Served Warm or Room Temperature: Enjoy them warm for a gooey treat or at room temperature for a firmer, chewy texture – either way, they’re irresistible!
Tips for Making Brown Butter Sweet Potato Oatmeal Brookies:
Brown the Butter Correctly: Cook the butter over medium heat, stirring frequently, until it turns golden brown with a nutty aroma. This step adds depth and richness to both the brownie and cookie layers, so don’t rush it.
Cool Brown Butter Slightly: After browning the butter, let it cool slightly before adding it to the batter. This helps preserve the texture of the dough and prevents ingredients like eggs from scrambling.
Use Cooked, Mashed Sweet Potato: Make sure the sweet potato is cooked until soft, then mashed thoroughly to create a smooth, lump-free texture in the oatmeal cookie dough.
Chill the Sweet Potato Oatmeal Dough: For easier layering, chill the sweet potato oatmeal cookie dough for at least 30 minutes. This makes it easier to spread evenly over the brownie batter.
Layer Evenly: Start with the brownie layer, spreading it evenly in the pan. Gently spread the chilled sweet potato oatmeal cookie dough on top to ensure an even bake and consistent texture.
Bake Until Edges Are Set: Watch for the edges of the brookies to set and turn golden while the center remains slightly soft. This ensures a fudgy, chewy center with a crispy top.
Cool Before Cutting: Allow the brookies to cool completely in the pan before slicing. This helps the layers set and makes for cleaner, more defined slices.
Serve Warm for Maximum Gooeyness: For an extra fudgy texture, warm the brookies slightly before serving. Pair them with a scoop of vanilla ice cream for a decadent treat.
Store Properly: To keep the brookies fresh, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Store Brown Butter Sweet Potato Oatmeal Brookies:
Room Temperature: Store brookies in an airtight container at room temperature for up to 3 days. This helps maintain their fudgy texture and keeps the cookie layer chewy.
Refrigeration: If you prefer a firmer texture, store the brookies in the refrigerator in an airtight container for up to 5 days. Let them come to room temperature or warm them slightly in the microwave before serving for a softer bite.
Freeze for Longer Storage: To freeze, wrap individual brookie slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature for a few hours or warm in the microwave before serving.
Reheat for Extra Gooeyness: For a warm, gooey texture, reheat brookies in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes. This brings out the fudgy and chewy elements of both layers.
Wrap Slices Individually: If you plan to take the brookies on the go, wrap each slice individually in plastic wrap. This keeps them fresh and prevents them from sticking together.
Serve with Ice Cream: For the best experience, warm the brookies before serving and pair them with a scoop of vanilla ice cream for a decadent dessert.
FAQs:
Q: Can I make these brookies ahead of time?
A: Yes, you can make the brookies ahead! Prepare and bake as directed, then allow them to cool completely. Store in an airtight container at room temperature or in the refrigerator. Reheat slightly for the best texture before serving.
Q: How do I ensure the layers bake evenly?
A: Chill the sweet potato oatmeal cookie dough for about 30 minutes before layering it over the brownie batter. This helps the layers bake more evenly and prevents the cookie dough from spreading too quickly.
Q: Can I freeze these brookies?
A: Yes, these brookies freeze well! Wrap individual slices in plastic wrap, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm in the microwave before serving.
Q: How can I achieve a crinkle top on the brownie layer?
A: For a crinkle-top brownie layer, beat the eggs and sugar together well until they’re light and fluffy before adding the other ingredients. This helps create a shiny, crinkly crust on top of the brownies.
Q: Can I substitute sweet potato with another ingredient?
A: If you don’t have sweet potatoes, you can use canned pumpkin puree as a substitute. The flavor will be slightly different, but the texture will still be soft and chewy.
Q: What makes these brookies fudgy and chewy?
A: The combination of brown butter, mashed sweet potato, and oatmeal cookie dough contributes to the fudgy and chewy texture. Additionally, underbaking them slightly helps maintain that gooey, rich center.
Q: How should I serve these brookies?
A: For the best experience, serve the brookies warm with a scoop of vanilla ice cream. Reheat them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes to enhance their gooey texture.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter sweet potato oatmeal brookies. Happy baking!
