Brown butter cookie bars
Soft and chewy brown butter cookie bars, stuffed with chocolate chunks throughout
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Servings: 16 pieces
Ingredients
Butter
- 175 g unsalted butter (not spread/margarine)
Cookie Dough
- 175 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 1 tbsp cornflour
- 100-300 g chocolate chips/chunks
Instructions
- Add the butter to a medium sized pan
- Heat the butter for a few minutes to melt down until smooth
- Once melted, keep cooking the butter in the pan for a further few minutes, for the milk solids to start to brown. You are looking for a deeper caramel colour
- Make sure to swirl the pan and stir slightly to stop anything from burning
- Once browned, pour the brown butter into a new bowl to cool
- Preheat the oven to 180ºc/160ºc fan and line a 9” square tin with parchment paper
- Add the browned butter to a mixing bowl, with the sugar, and beat together until combined
- Add the egg, and vanilla and mix again
- Add the flour, cornflour, bicarb and salt and combine
- Add the chocolate and mix through (you can use as much or as little as you want between 100-300g - I tend to use all 300g as I like it chocolatey)
- Press into the base of the tin and bake for 20-22 minutes
- Leave to cool for at least 30 minutes in the tin and enjoy
Notes
- It’s best to use a block unsalted butter when making browned butter - using a margarine won’t work in the same way as it’s not butter.
- If you want to add cocoa powder to make them chocolate flavoured, you can remove the cornflour, and 25g of plain flour, and add in 35g cocoa powder total - generally you need slightly less dry ingredients for a chocolate base as cocoa is more drying.
- These will last 5-7+ days at room temperature, or in the fridge
- These will freeze for 3+ months
- I use this 9” square tin in this recipe