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Irresistible Brown Butter Chocolate Chip Cookie Bars

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These cookie bars feature a nutty, caramel flavor from browned butter combined with melty chocolate chips, creating a comforting and indulgent dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, browned
  • 1 cup (200 g) packed brown sugar (preferably dark brown)
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60 g) chopped walnuts or pecans

Instructions

  1. Brown the butter: Place 1 cup (225 g) of unsalted butter in a medium saucepan over medium-low heat. Stir frequently as it melts, then starts to foam and brown. Watch carefully to catch the color shifting to a golden amber with a nutty aroma—about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine 1 cup (200 g) packed brown sugar and 1/2 cup (100 g) granulated sugar. Add the cooled brown butter and whisk to combine. Then beat in 2 large eggs, one at a time, and add 2 teaspoons vanilla extract. This mixture should be glossy and smooth.
  3. Combine dry ingredients: In another bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Fold dry into wet: Slowly add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Don’t overmix—the batter should be thick and slightly sticky.
  5. Add chocolate chips and nuts: Stir in 1 1/2 cups (270 g) semi-sweet chocolate chips and, if using, 1/2 cup (60 g) chopped walnuts or pecans.
  6. Prepare baking pan: Line a 9×13-inch pan with parchment paper, leaving overhang on the sides for easy removal. Spread the batter evenly into the pan, smoothing the top gently.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The bars will continue to set as they cool.
  8. Cool and slice: Let the bars cool completely in the pan on a wire rack (about 1 hour). Use the parchment overhang to lift the entire slab out, then cut into squares or rectangles.

Notes

Use medium-low heat and stir constantly when browning butter to avoid burning. Let browned butter cool before mixing with eggs to prevent scrambling. Do not overmix batter to keep bars tender. For gooier bars, reduce baking time by 2-3 minutes. Let bars cool completely before cutting for clean slices.

Nutrition

Keywords: brown butter, chocolate chip, cookie bars, easy dessert, quick dessert, chewy cookie bars, chocolate chips, nutty flavor, homemade dessert

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