Salted Brown Butter Chocolate Chip Cookie Bars.
These chocolate chip cookie bars are GOLD.
Okay so no big deal but you have to drop what you’re doing right now and go make these. YES LIKE RIGHT NOW!!
Last weekend I shared some stories of these on instagram and in my weekend post, and you guys have been blowing up my messages ever since. I knew the recipe had to get out ASAP, so here we are! I made them again (life is so hard) just to photograph and share with you this week. Because they need to make an appearance in your kitchen this weekend.
Hello saturday treat!
These bars are chewy and perfectly flavored. Studded with both milk chocolate and dark chocolate. Dreamy!
The biggest and best part?
They start with two whole sticks of butter… BROWNED. Oh yes, we brown two entire sticks of butter. Seriously just throw all your candles away because this will make your house smell like absolute heaven. I no longer need to burn any home fragrance – I’m just going to brown butter when I want to impress friends and make our house smell lovely.
There is so much brown butter in this recipe that you can taste it in the bars. Which I know sounds a little crazy, but the thing is, when cookies or bars are made with brown butter, sometimes it’s hard to taste the brown butter inside. Unless it’s a glaze or something. You get me?
This is a totally different story. These bars have the most brown buttery, almost caramely, almost butterscotch-like flavor. They are seriously the best chocolate chip bars I’ve ever made!
Some other exciting points:
The butter doesn’t have to be softened because we are browning it anyway.
You don’t have to use a stand mixer for this recipe! Just stir it up.
Aside from browning the butter, the recipe comes together SO quickly. If you’re really in a pinch you don’t HAVE to brown the butter, but I mean…
The bars bake for 30 minutes then cool. You can get these made and baked within one hour. You’ll have to wait a bit for them to cool, but if you’re taking them somewhere – just take and slice once you’re there!
Now here’s the other thing – I do like a thicker bar, and I went back and forth on if I should show these made in an 8×8 pan instead. The thing is, they are really rich and just SO good made in the 9×13 pan, albeit a bit thinner. They serve a crowd and you can also wrap and freeze leftovers.
If you’re really in a pinch though, you can cut the recipe in half and do an 8×8 pan.
My favorite part, aside from the brown butter (of course!!!) is the flaky salt on top.
OMG. It adds a little texture and crunch, and obviously a salty bite to the rich, decadent melty chocolate and caramely baked dough.
And see how the top layer of the bars are also thin and crisp? The texture is so good and also means everyone doesn’t have to fight for the outer edges.
Give me all of these bars!
I hope they appear in your kitchen ASAP. And head over to instagram, so you can see me make them on my stories today!
Brown Butter Chocolate Chip Cookie Bars
Salted Brown Butter Chocolate Chip Cookie Bars
Ingredients
- 1 cup unsalted butter
- 1 1/2 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
- Preheat the oven to 350 degrees F. Have a 9x13 inch baking dish out.
- In a small bowl, whisk together the flour, baking soda and salt.
- Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool slightly. Take a pastry brush and brush a bit of the butter all over the bottom and sides of the 9x13 inch dish.
- Place the brown sugar in a large bowl. Pour in the brown butter and mix until combined combined and smooth - the sugar will somewhat dissolve. Add the eggs one at a time, stirring immediately after so they don’t cook if the butter is still warm. Stir in the vanilla extract.
- Use a wooden spoon to stir in the dry ingredients until they are almost combined. Stir in the chocolate chips until they are evenly dispersed.
- Press the mixture into the buttered dish. Bake for 25 to 30 minutes, or until the top is golden brown and set in the center. Remove the dish and immediately sprinkle the top with flaked salt. Let cool completely before slicing into squares.
Notes
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102 Comments on “Salted Brown Butter Chocolate Chip Cookie Bars.”
Honestly, the best thing I’ve baked in some time. Instead of using the 2 cups of chocolate chips, I used one cup plus another cup of chopped Snicker bites, Reese’s cups and M&M’s. It’s a great way to use up Halloween candy or leftover bits and pieces like I had on hand. I will definitely be making these again!
Does the baking time change for 8 x 8 pan? This sounds wonderful but I don’t have enough people to share with nor enough freezer room.
Any other tips for halving the recipe? Thank you so much for responding
These are my new obsession. I have been making them every week, taking them to get togethers, gifting them to people. They are so easy and so frickin delicious! I can’t decide which tastes better, the dough or the finished product.
My hubby and I made these yesterday. Beyond delicious! Love the flavor of the browned butter in combination with the two different kinds of chocolate chips. And the flaked salt on the top really makes it! Even my husband said, “wow, the salt on these brings out the sweetness and is sooooooo good.” Also want to note that they are so easy to make!! Thanks for the incredible recipe!
Hands down, one of the best things I’ve ever baked and eaten. The combination of flavors is incredible – brown butter and 2 kinds of chocolate chips and the flaked salt on top makes it sooooo perfect. If you make this, don’t leave the salt out!! Oh, and did I mention it’s is pretty easy. And sinfully decadent. What more could anyone want? Thank you for this awesome recipe!
LOL, whoops, sorry I just noticed I reviewed the brownies twice. LOLOL Probably because I made them twice! Sorry for the double review, but it’s fantastic both times!! (btw, I tried to remove one of them but did not see a way to do so, you may want to remove one)
Made this last night, this was delicious. Thank you, just recently found your website and love it.
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Quite literally the best blondie recipe I have ever used. Flavor was amazing, texture was perfect, and they came out of the pan super easily. This will be my go-to recipe from now on.
I’m pretty disappointed. They turned out very dry. I read all of the comments beforehand. I find that they often include valuable suggestions. One person mentioned that theirs’s were dry and perhaps were over baked. I was particularly careful and removed them after less than 25 minutes. Not sure what went wrong . I guess I’ll stick with my old Toll House recipe in the future.
Oh my, these are amazing. So much easier than cookies. I love the flaked salt too.
These were delicious. I followed the instructions exactly and put parchment paper at the base of the tray to make it easier to pull out the bars. Great for feeding a crowd and super easy to make.
Could you add nuts (pecans or walnuts) without altering the recipe?
Hi from Michigan! Love you! In the story you said two sticks of butter, but in the list of ingredients, you listed ONE. Just checking…thx
Keep doin what you’re doin, by the way! And I have littles around the same age as yours so that’s been really fun, too!
hi catey! 2 sticks is equal to 1 cup of butter! that is why the recipe says 1 cup. :)
Really good! Really really chocolate-y so cut back if you want a neater bar.
Love these bars! Have made them several times for my family and we all love them. Shared the recipe with a friend and she makes them for her family. Making them tomorrow evening to share with friends that are coming for dinner. My husband eats gluten free, so made them with gluten free flour and they were wonderful. And, I did use salted butter – it’s all I keep at home, but did not add the salt in the recipe that goes in with the flour and soda. Thanks for a wonderful recipe!
This is a great recipe, I like how simple it is. Plus, no white sugar really brings out the Carmelly flavor.
Also, this cook book is great, beautiful pictures and great tips!
I know I’m 2 years too late, but I made these last night. I didn’t have the flake salt or 2 different kinds of chocolate but I did brown the butter and cook for 25 minutes. They are delicious. I imagine with the salt the brown butter flavor would be enhanced. Will make these again.
These are delicious! I used dark chocolate chunks and mini M&Ms and they came out great. Thanks for another 5-star recipe!
Very easy, beautiful dessert to take to potluck, if there is any left! Thanks for receipe!
These never turn out for me. I’ve made them three times and they have always been more of a cake texture – really delicious but not what I want because your pictures make them look amazing! Any tips?
Amazing flavor and so easy! The brown butter adds that extra delicious butter flavor. I only had one cup of semi-sweet chocolate chips on hand and actually it was plenty. Will definitely be making these again! Thanks for the great recipe!
I’m not the best baker but I made a double batch of these and baked it on a large cookie sheet for 25 minutes and it came out incredible. The perfect thickness, perfect firm but chewiness, just delicious. I never thought browning the butter was worth the effort but this changed my perspective. My husband and kids devoured them with me. 10/10 recipe. Can’t wait to make it again.