Salted Brown Butter Chocolate Chip Cookie Bars
Salted Brown Butter Chocolate Chip Cookie Bars are the perfect blend of chewy, buttery goodness and rich chocolate flavor, all wrapped up in a convenient bar form. These delightful treats have a unique depth of flavor thanks to the fragrant, nutty brown butter, which elevates the standard chocolate chip cookie experience into something truly special. Whether you’re enjoying them fresh out of the oven or packed for a school lunch, these cookie bars are sure to impress everyone.
Table of Contents
I first stumbled upon the idea of Salted Brown Butter Chocolate Chip Cookie Bars during a late-night baking adventure, and they’ve quickly become a cherished staple in my kitchen. The balance of sweet and salty is irresistible, making them perfect for satisfying those late-night cravings. Not only are they easy to bake, but they also come together quickly, making them a simple yet delicious dessert option for any occasion. You’ll be invited to try these bars that are sure to become a favorite, even among friends who usually don’t partake in sweets!
Why You’ll Love This Recipe
- Simple & Quick: It takes only about 15 minutes of prep and 40 minutes to bake.
- Irresistible Flavor: The combination of nutty brown butter and chocolate chips melts in your mouth.
- Eye-Catching Appeal: These cookie bars look fantastic on a dessert platter and are easy to serve.
- Flexible Serving: Perfect for a midday snack, a fun party treat, or even as a breakfast indulgence.
- Diet-Friendly Options: Easily adaptable for those needing gluten-free or dairy-free alternatives.
Ingredients You’ll Need
- 1 cup unsalted butter: This is the star of the show, and browning it adds a rich, nutty flavor. You can substitute with margarine for a dairy-free option.
- 1 ½ cups light brown sugar (loosely packed): This gives the bars a wonderful caramel essence. Dark brown sugar can be used for a deeper flavor.
- 2 large eggs (lightly beaten): These bind the ingredients together, providing necessary moisture. Make sure they are at room temperature for better mixing.
- 1 tablespoon vanilla extract: Pure vanilla extract enhances the overall taste. I highly recommend using it instead of imitation.
- 2 cups all-purpose flour: This forms the base of the bars. For gluten-free options, substitute with a 1:1 gluten-free flour blend.
- ½ teaspoon baking soda: A little leavening to help the bars rise slightly during baking.
- ½ teaspoon salt: Balances the sweetness and enhances the flavors. Feel free to adjust depending on your salt preference.
- 1 cup milk chocolate chips: These provide a creamy sweetness. Semi-sweet chips are a great alternative.
- 1 cup dark chocolate chips: For a more intense flavor, these add depth. Swap with white chocolate for a different twist.
- Maldon flaked salt for topping: This is the finishing touch that creates the sweet-and-salty contrast.
How to Make Salted Brown Butter Chocolate Chip Cookie Bars
Melt the Butter: In a medium saucepan, melt 1 cup unsalted butter over medium heat. Stir frequently until it foams and transforms to a golden brown, with a nutty aroma filling your kitchen, about 5-7 minutes. Remove from heat and let it cool slightly.
Mix Brown Sugar & Butter: In a large mixing bowl, whisk together 1 ½ cups light brown sugar and the slightly cooled browned butter until smooth. Add in 2 lightly beaten eggs and 1 tablespoon of vanilla extract, mixing until everything is fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually fold this dry mixture into the wet ingredients until just combined, leaving a few lumps.
Fold in Chocolate Chips: Gently incorporate 1 cup each of milk chocolate chips and dark chocolate chips using a spatula to ensure even distribution throughout the batter.
Preheat the Oven: While preparing the batter, preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, making sure some overhangs the edges. Lightly grease the parchment for easy removal later.
Spread and Bake: Pour the cookie bar batter into the prepared pan and spread it evenly, smoothing the top with a spatula. Bake for 20-25 minutes until the edges are golden brown and a toothpick comes out with moist crumbs.
Sprinkle with Salt: As soon as the bars come out of the oven, sprinkle a generous amount of Maldon flaked salt on top of the warm cookie bars, enhancing the overall flavor.
Cool and Slice: Let the bars cool in the pan for about 15 minutes before carefully lifting them out using the parchment overhang. Transfer them to a wire rack to cool completely. When ready, slice into squares or rectangles for serving.
Storing & Reheating
Store your cookie bars at room temperature in an airtight container for up to 5 days. If you prefer, you can also refrigerate them for a longer shelf life—up to 1 week is fine! For freezing, place the bars in an airtight container or zip-top bag and enjoy them for up to 3 months. When you’re ready to indulge, reheat them in the microwave for about 10-15 seconds, which will soften them up again. Just remember, the texture may slightly change after freezing, but a quick microwave refresh brings those flavors back to life.
Chef’s Helpful Tips
- Avoid overmixing the batter—stop as soon as you don’t see any dry flour to keep the bars chewy.
- Make sure your butter is cooled before adding the eggs to avoid scrambling them.
- Experiment with chocolate varieties; using a mix of semi-sweet and dark will enhance the flavor complexity.
- Keep an eye on the baking time! Start checking at around 20 minutes to avoid overbaking.
- For an extra kick, you could add a teaspoon of espresso powder to the dry ingredients for a delicious mocha flavor.
Salted Brown Butter Chocolate Chip Cookie Bars are not only delicious but versatile and easy to whip up. They’re perfect for sharing, and their delightful balance between sweet chocolate and a hint of salt creates an experience that’s hard to resist. I encourage you to play around with different chocolate combinations and toppings. The joy of baking is in the experimentation, and I can assure you that these cookie bars will exceed your expectations. Enjoy every mouthful!
Recipe FAQs
Can I make these cookie bars gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend that can be substituted 1:1. Make sure to check the other ingredients for gluten content, especially if you’re using chocolate chips with additives.
How should I cut the cookie bars?
Let them cool completely before cutting to ensure clean lines. Using a sharp, non-serrated knife makes this easier, and if you warm the knife slightly in hot water before cutting, you’ll get even neater squares.
What can I do if my cookie bars are too crumbly?
If your bars turn out too crumbly, it often indicates they were overbaked. For next time, try reducing the bake time slightly, checking for doneness before the edges turn too dark. Also, ensure you’re measuring flour correctly—a kitchen scale can help!
How should I store leftovers?
Store the cooled cookie bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. If they get a bit stale, a quick zap in the microwave can bring back their gooey goodness!
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📖 Recipe Card
Salted Brown Butter Chocolate Chip Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Salted Brown Butter Chocolate Chip Cookie Bars offer a rich, nutty flavor that is simply irresistible. Made with melted butter, a mix of chocolate chips, and topped with flaky salt, they are an easy homemade treat perfect for sharing or enjoying at home.
Ingredients
- 1 cup unsalted butter to be browned
- 1 ½ cups light brown sugar loosely packed
- 2 eggs lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- maldon flaked salt for topping
Instructions
- Melt the unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.
- Whisk together brown sugar and slightly cooled browned butter in a large mixing bowl until smooth. Add in the beaten eggs and vanilla extract, mixing well.
- In another bowl, combine all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined; it’s fine if a few lumps remain.
- Gently fold in the milk chocolate chips and dark chocolate chips using a spatula for even distribution.
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper with some overhang and lightly grease it.
- Spread the cookie batter evenly in the prepared pan and smooth the top. Bake for 20-25 minutes until the edges are golden brown and a toothpick comes out with moist crumbs.
- Sprinkle Maldon flaked salt on top of warm cookie bars to enhance flavor.
- Let bars cool in the pan for about 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely. Slice into squares or rectangles.
Notes
Make sure to brown the butter slowly for the best flavor.
These bars can be stored in an airtight container for up to a week.
For extra flavor, try adding nuts or different types of chocolate chips.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
