Description
No scooping required, these brown butter cookie bars are loaded with dark chocolate chunks to make an insanely delicious dessert combo.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly (see note)
- 2 1/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 12 oz dark chocolate chunks
Instructions
- To brown the butter: melt the butter in a light-colored saucepan over medium heat, stirring frequently. It will foam, then the foam will subside and golden-brown solids will appear on the bottom. Once it smells nutty and looks amber, pour it immediately into a bowl (including all the browned bits) and let it cool for 15–20 minutes until no longer hot.
- Grease a 9×13-inch baking pan. Preheat oven to 350°F.
- In a bowl, sift together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream the cooled browned butter with both sugars until combined. Add the eggs and vanilla and beat until smooth.
- Gradually add the flour mixture into the butter mixture, mixing on low, then fold in the chocolate chunks.
- Scoop the dough into the prepared pan and press it out to an even layer with your hands or a spatula.
- Bake for 15 minutes, until the top is just set and golden.
- Let the bars cool in the pan for at least 1 hour before cutting — they will fall apart if cut warm.
Notes
Brown the butter in a light-colored saucepan so you can see the color change. As soon as it smells nutty and the milk solids turn amber, pull it off the heat — it can go from brown to burnt fast. The bars must cool fully in the pan before cutting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking