Name: Salted Brown Butter Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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

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Salted brown butter chocolate chip cookie bars are the ultimate treat for anyone who craves that perfect combination of gooey chocolate and rich, nutty flavors. These bars boast crisp edges and a soft, chewy center, all while being topped with a sprinkle of flaky salt that enhances every bite. Combining the comfort of homemade cookies with the convenience of bars, this recipe makes an irresistible dessert that will quickly find its way into your heart and your recipe rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Salted Brown Butter Chocolate Chip Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Salted Brown Butter Chocolate Chip Cookie Bars

Salted Brown Butter Chocolate Chip Cookie Bars

I first stumbled upon the idea of brown butter when experimenting in the kitchen, and the moment those nutty aromas wafted through my home, I knew I had struck gold. These salted brown butter chocolate chip cookie bars are my take on a classic treat, and I promise they won’t last long once you serve them up. Perfect for parties, after-school snacks, or even a midnight craving, these bars are easy to whip up and sure to impress. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in about an hour, including prep and bake time!
Irresistible Flavor: The toasted notes of brown butter paired with rich chocolate create an explosion of flavor.
Eye-Catching Appeal: Gorgeous golden edges and a sprinkle of flaky salt make these treats a feast for the eyes.
Flexible Serving: Perfect as an after-dinner dessert, afternoon snack, or lunchbox treat.
Crowd-Pleasing: This recipe serves 12, making it ideal for gatherings and celebrations.

Ingredients You’ll Need

1 cup unsalted butter: Brown the butter to deepen the flavor. If you need a dairy-free option, use vegan butter.
1 ½ cups light brown sugar, loosely packed: This gives the bars moisture and a rich caramel taste.
2 eggs, lightly beaten: They provide structure and a lovely chewiness to the bars.
1 tablespoon vanilla extract: Pure vanilla extract enhances the flavor profile. Avoid imitation for the best taste.
2 cups all-purpose flour: The base for the bars, providing stability and a tender crumb.
½ teaspoon baking soda: This leavening agent helps the bars rise slightly while keeping that chewy texture.
½ teaspoon salt: Balances sweetness and enhances the overall flavor.
1 cup milk chocolate chips: They add sweetness and creaminess.
1 cup dark chocolate chips: Provides a deeper chocolate flavor and a bit of bitterness to balance the sweetness.
Maldon flaked salt for topping: Sprinkling this on warm bars elevates the dish, giving a delightful salty contrast.

Melt the Butter: Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently and let it foam and brown until it turns a golden color and emits a nutty aroma, about 5-7 minutes. Remove from heat and allow it to cool slightly.

Combine Wet Ingredients: In a large mixing bowl, whisk together 1 ½ cups of loosely packed light brown sugar and your slightly cooled browned butter until smooth. Once incorporated, add in the 2 lightly beaten eggs and 1 tablespoon of vanilla extract, mixing until fully combined and silky.

Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually stir this dry mixture into the wet ingredients. You want to mix until just combined; don’t worry if a few lumps remain!

Fold in the Chocolate Chips: Gently fold in 1 cup of milk chocolate chips and 1 cup of dark chocolate chips with a spatula, making sure they’re evenly distributed throughout the batter.

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by lining it with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment to prevent sticking.

Spread the Batter: Pour the cookie bar batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes. You’ll know they are ready when the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.

Add Flaky Salt: Immediately sprinkle a generous amount of Maldon flaked salt over the warm cookie bars. This enhances the flavor beautifully, making every bite perfectly balanced.

Cool and Cut: Allow the bars to cool in the pan for about 15 minutes. Use the parchment overhang to lift them out and transfer to a wire rack to cool completely. Once cooled, slice into squares or rectangles, and enjoy!

Storing & Reheating

Store your salted brown butter chocolate chip cookie bars at room temperature in an airtight container for up to a week. For longer storage, refrigerate them; they’ll last around two weeks in a sealed container. If you want to enjoy them later, feel free to freeze the cut bars in a single layer, wrapped tightly in plastic wrap and then in foil, for up to three months. To reheat, pop them in a 350°F (175°C) oven for about 5-10 minutes. While they may lose a bit of their initial texture when frozen, a quick warm-up restores their flavor and makes them indulgently gooey again.

Chef’s Helpful Tips

Watch the Butter: Brown butter can go from perfect to burnt quickly. Keep a close eye while it’s melting.
Room Temperature Eggs: Ensure your eggs are at room temperature for better mixing and incorporation.
Don’t Overmix: When combining wet and dry ingredients, a few lumps are perfectly fine. Overmixing can lead to a tougher texture.
Taste Test Chips: Use your favorite brand of chocolate chips. Different brands offer varying flavor profiles.
Make Ahead: The batter can be prepared a day ahead; just refrigerate overnight before baking.

These bars are a fantastic mix of flavors and textures; you’ll savor the buttery goodness and sweet chocolate with every bite. I encourage you to make them your own—maybe add nuts or swap out the chocolate for your favorite candy! Enjoy the baking adventure and share them with loved ones!

Recipe FAQs

Can I use different types of chocolate in the recipe?

Absolutely! Feel free to mix and match your favorite types of chocolate chips. You can even use white chocolate chips, but keep in mind this will alter the flavor profile slightly.

Is there a way to make these cookie bars gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just double-check that your chocolate chips are also gluten-free.

Can I add nuts to the cookie bars?

Definitely! Chopped walnuts or pecans would add a nice crunch and flavor. Aim for about 1 cup, and fold them in along with the chocolate chips.

How do I know when the cookie bars are done baking?

Keep an eye on the edges—they should be golden brown. Insert a toothpick into the center; if it comes out with a few moist crumbs, they’re perfect. If it comes out wet, give them a few more minutes.

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Author: Anna
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Salted Brown Butter Chocolate Chip Cookie Bars are a delectable treat with a rich, nutty flavor from browned butter and a mix of milk and dark chocolate chips. Perfect for sharing at gatherings or simply enjoying at home, they are easy to make and sure to satisfy your sweet tooth!

Ingredients

Scale

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

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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.
In a large mixing bowl, combine the brown sugar with the slightly cooled browned butter, whisking until smooth. Mix in the lightly beaten eggs and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until just combined; it's okay if there are a few lumps.
Gently fold in the milk chocolate and dark chocolate chips using a spatula to ensure even distribution.
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang, and lightly grease the parchment.
Evenly spread the cookie bar batter into the prepared pan and smooth the top. Bake for 20-25 minutes or until the edges are golden brown and a toothpick comes out with moist crumbs.
Sprinkle Maldon flaked salt generously over the warm cookie bars for an enhanced flavor.
Let the bars cool in the pan for about 15 minutes before lifting them out using the parchment overhang. Transfer to a wire rack to cool completely, then slice into squares or rectangles.

Notes

Make sure to keep an eye on the butter while browning to avoid burning.
Try using different types of chocolate chips for varied flavor experiences.
The cookie bars can be stored in an airtight container for up to a week.