Browned Butter Cookie Bars

Brown butter is one of those secret ingredients that has the power to take an already fantastic dish and elevates its flavor. It’s also ridiculously simple to make. The magic of brown butter can be used in both sweet and savory recipes and you can even make a batch ahead of time and keep it in the fridge for future use. 

This recipe combined my three favorite flavors of the week: almond extract, browned butter, and my precious Cadbury Crackle Eggs. I wanted the ratio of chocolate to batter in these bars to be about 3 batter to 1 part chocolate. You may scale back the chocolate, using one cup instead of two (or more!). I think I accomplished my goal, based on the first picture, a cross-sectional of my Crackle-Egg studded masterpiece. 

We had these for Easter Sunday, which is likely obvious, with a brunch made by BF’s fantastic family and plenty of eggs dyed by his nephews. Adorableness. 

I especially loved that I could serve them in something spring-colored and fabulous because bar cookies are often limited in presentation by leaving them in the pan. This cheerful pan holder from one of my local favorites, Riffraff

Browned Butter Cookie Bars 

You will need:

  • 2 sticks butter, browned and cooled
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 cups all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • appx. 2 cups chocolate chips (I used Cadbury Crackle Eggs)
  • Brown butter by melting on medium heat in a saucepan and swirling occasionally. The butter will begin to foam and will gradually shift in color to slightly tan as it releases a nutty aroma. Remove from heat at this point and let cool for a couple of minutes. 
  • Preheat oven to 350 and spray or grease a 9×9 oven-safe dish. 
  • Mix together butter and sugars on medium speed until evenly combined and fluffy, then add in egg and extracts.
  • In a separate bowl, stir together salt, cornstarch, flour, and baking soda. 
  • Gradually incorporate flour mix into mixing bowl. 
  • On very low speed, stir in chocolate of your choosing. 
  • Spread batter evenly in baking dish and bake for 25 minutes, or until toothpick inserted in the center comes out clean. 
  • Serve warm, preferably with ice cream. 
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Comments 1

  1. Alex-Rose

    Yum, these look so good! Anything with cookie dough
    in is right up my street xx

    11 April, 2013

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