Brown Butter Chocolate Chip Cookie Bars
These brown butter chocolate chip cookie bars are chewy, gooey, and packed with rich, nutty flavor from browned butter and melty chocolate chips. They’re easy to make in one bowl and perfect for any occasion, from bake sales to cozy family nights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, for browning
- 1 cup (200g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315g) all-purpose flour (or 1-to-1 gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (270g) chocolate chips (semisweet recommended; dark, milk, or chunks as preferred)
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, melt 1 cup unsalted butter over medium heat. Stir constantly as it foams, turns golden, and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool for 5 minutes.
- Pour browned butter into a large mixing bowl. Add brown sugar and granulated sugar. Whisk until smooth and slightly glossy.
- Add eggs and vanilla extract. Whisk until fully combined (about 1-2 minutes).
- Add flour, baking soda, and salt. Stir with a spatula until just combined; do not overmix.
- Fold in chocolate chips and, if using, nuts. Reserve a handful of chips for topping if desired.
- Spread dough evenly in prepared pan. Sprinkle with flaky sea salt if desired.
- Bake for 22-28 minutes, until edges are golden and center is set but soft (a toothpick should come out with a few moist crumbs).
- Cool in pan on a rack for at least 20 minutes. Lift out using parchment and cut into 16 squares (or 9 for larger bars). Serve warm or at room temperature.
Notes
For extra gooey bars, underbake by a minute or two and let cool before slicing. Brown the butter carefully over medium heat for best flavor. Customize with nuts, dried fruit, or different chocolate chips. To make gluten-free, use a 1-to-1 gluten-free flour blend. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bar (1/16 of a batch)
- Calories: 220
- Sugar: 17
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: brown butter, chocolate chip, cookie bars, dessert, easy, homemade, chewy, gooey, one bowl, bake sale, nutty, quick, American, bars, chocolate, comfort food