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Browned Butter Chocolate Chip Bars

This recipe is from America’s test kitchen except for that I subbed 1 1/2 c. bittersweet chocolate chips for the 1 c. of pecans and the 1/2 c. of milk chocolate. Why? Because their method is perfection and yields the most dense, chewy cookie bars that you can imagine. The change is because I’m not making a 9×13 amount of cookie bars for myself, I’m obviously making them for the kids. My kids like all nuts but tend to not like the nuts in their baked goods quite as much as they like them just bursting with chocolate. I get it.

Regardless, I might have a similar item on my site already but this was a fantastic crowd pleaser and again, you WILL NOT find a cookie bar/blondie that is this dense and chewy. In the center the bars are almost like fudge. Cookie dough fudge. There have been a lot of healthy recipes lately and it’s early February now – maybe you’re in need of a sweet respite from the resolution-driven healthy eating.

Browned Butter Chocolate Chip Bars

Makes 9×13

2 1/4 c. all purpose flour

1 1/4 tsp. table salt

1/2 tsp. baking powder

12 tbsp. unsalted butter

1 3/4 c. light brown sugar

3 large eggs

1/2 c. corn syrup

2 tbsp. vanilla

1 1/2 c. bittersweet chocolate chips

1/4 tsp. flake sea salt

  1. Heat oven to 375 degrees and spray a 9×13 glass baking pan liberally with nonstick spray. Whisk flour, salt and baking powder in a small mixing bowl.
  2. Heat a medium saucepan over medium heat and add butter. Once butter is frothy and melted reduce heat to low and whisk continuously as butter begins to brown. Once toasty smelling and golden brown, pour into large mixing bowl.
  3. Add brown sugar to butter and whisk well. Add eggs, corn syrup and vanilla and whisk well. Add dry ingredients and fold to combine.
  4. Add chocolate chips and fold to combine.
  5. Scrape batter into prepared pan. Smooth into corners. Sprinkle with sea salt.
  6. Bake for 35 minutes or until golden brown and set in the middle. Let cool at least one hour (two is better) before slicing into squares. Will keep at room temperature in tightly covered container for up to five days.