I made these on a whim as I wanted something sweet and different. I have a bar cookie recipe I have been making for years and years. This? Way better! The browned butter is sooooo good! They stay nice and chewy and soft for days compared to my old recipe!
Ingredients
- 1/2 cup unsalted butter, plus 1 Tbsp
- 1/2 cup dark brown sugar, packed
- 1/4 cup white granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup semisweet chocolate chips, plus a few more Tbsp for sprinkling on top
Instructions
- Place 8 Tbs unsalted butter in saucepan over medium heat. Melt and stir, it will froth up and bubble, then calm down. Pay close attention as it will then brown very quickly to a lovely nutty smell. When it's brown and nutty smelling, remove from heat, and pour into heat proof measuring cup, add enough of the extra butter to measure exactly 1/2 cup (you may need more/less depending on how fast it cooked down). Place into fridge to cool down.
- Preheat oven to 350.
- Place a piece of parchment paper into 8x8 pan, press against sides so it makes a clean 8x8 size. I used a large rectangular piece so the sides hung over which made for easy removal from the pan.
- In a small bowl, whisk flour, baking powder and salt together.
- In large bowl, whisk together both sugars and add in melted butter. Mix well.
- Add in egg and vanilla. Whisk until well combined.
- Gently whisk flour mixture into sugar mixture and egg 1 cup chocolate chips until combined. Do not overmix or dough will be tough.
- Pour dough into the prepared pan, pressing til flat and across the pan. Sprinkle more chips across the top.
- Bake 25-28 minutes or until lightly browned. Do not overbake!
- Allow bars to cook, then lift out of pan with edges of parchment paper.
- Serve while still warm. If serving later, I always pop each piece into microwave for 12-15 seconds.
As always – enjoy!