Browned Butter Peanut Butter Chocolate Chunk Bars

Feb 14th
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Wow – not quite a sentence but what a fabulous string of words. Butter, twice? Yes indeed. Health food these are not, but in the same breath I must say they’re not to be missed.

I was in charge of dessert for 60 (found out later I was in charge of dessert for 20 – awesome –  but it was charity and they froze the rest). What could I make for 60 people. 7 pies? Um, no. 4 layer cakes? I don’t think so. Bar cookies are fab because they serve so many people and they bake all at once!

I used a recipe from Bon Appetit that would make about 16 bars. I thought browned butter would taste delish with the peanut butter and chocolate, and I absolutely LOVED the end result. A definite step outside of and above the ordinary – they had such depth of flavor. To make 60 bars I had to double the amounts, and then double the doubled amounts (not sure if this is tripling or quadrupling). Any who, I did the math for you and the end amounts will most definitely serve a large group of sweet-seeking people (think birthday parties, graduations, etc).

These bars were so moist and the melted butter lent a chewiness that was crazy addicting. Honestly, it was good thing I gave these away because they wouldn’t have lasted five seconds in my house. I am sharing the recipe for 60 at the bottom, but it’s mostly so that I don’t lose it. Next time I need dessert for a lot of people I will DEFINITELY be making these.

Browned Butter Peanut Butter Chocolate Chunk Bars

Makes 8×8 pan (about 16 bars)

Adapted from Bon Appetit

6 tbsp. unsalted butter

1/2 c. chunky, natural style peanut butter

1 1/4 c. light brown sugar

2 eggs

2 tsp. vanilla extract

3/4 c. flour

1 tsp. baking powder

1/4 tsp. salt

3/4 c. chocolate chips (semisweet or bittersweet)

1. Preheat oven to 350 degrees.

2. In a medium saucepan, melt butter over medium high heat, stirring occasionally.

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3. Reduce heat to medium low and let butter simmer, stirring occasionally, until golden brown (about 7 minutes). Let cool slightly and transfer to a liquid measuring cup.

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4. Using electric mixer, beat peanut butter while drizzling in browned butter until completely blended.

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5. Add brown sugar and beat until combined.

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6. Add eggs, one at a time, and beat well until blended. Add vanilla and beat to combine.

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7. In a medium mixing bowl, whisk flour, baking powder and salt. Add to peanut butter mixture and beat on lowest until barely combined.

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8. Add chocolate and stir until JUST combined.

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9. Spray an 8×8 inch baking pan with nonstick spray. Transfer batter into baking pan and smooth into edges. Remember – I made them for 60, your picture will just have 1 8×8 inch pan!

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10. Bake for 33-35 minutes or until golden brown and set in the middle.

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11. Let cool at least 1 hour before slicing into squares.

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Browned Butter Peanut Butter Chocolate Chunk Bars

Makes 2 9×13 pans and 1 8×8 pan (about 75 bars)

Adapted from Bon Appetit

3 sticks unsalted butter

2 c. chunky, natural style peanut butter

5 c. light brown sugar

8 eggs

2 1/2 tbsp. vanilla extract

3 c. flour

1 tbsp. + 1 tsp. baking powder

1 tsp. salt

3 c. chocolate chips (semisweet or bittersweet)

1. Preheat oven to 350 degrees.

2. In a large saucepan, melt butter over medium high heat, stirring occasionally.

3. Reduce heat to medium low and let butter simmer, stirring occasionally, until golden brown (about 7 minutes). Let cool slightly and transfer to a liquid measuring cup.

4. Beat peanut butter while drizzling in browned butter, incorporating the two until completely blended.

5. Add brown sugar and beat until combined.

6. Add eggs, one at a time, and beat well until blended. Add vanilla and beat to combine.

7. In a medium mixing bowl, whisk flour, baking powder and salt. Add to peanut butter mixture and beat on lowest speed until barely combined.

8. Add chocolate and stir until JUST combined.

9. Spray 2 9×13 baking pans and 1 8×8 inch baking pan with nonstick spray. Transfer batter into baking pans and smooth into edges.

10. Bake for 33-35 minutes or until golden brown and set in the middle.

11. Let cool at least 1 hour before slicing into squares.

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