brown butter chocolate chunk cookie bars (from Even Better Brownies by Mike Johnson)
Hey friends! I have a super special recipe to share today from a new cookbook! My instagram friend @mikebakesnyc (Mike Johnson!) has released a cookbook called “Even Better Brownies”, which is chock full of brownies, blondies, and bars! Mike puts such a fun spin on these classics, and I had such a hard time choosing one to share. These are his brown butter chocolate chunk bars….and they are heavenly! Brown butter always sucks me in, and these bars were so simple to whip up. I love the unique variations that Mike has come up with in this book, from Spiced Caramel Turtle Brownies to Glazed Gingerdoodle Bars.
Next on my list to try is the No Bake Blueberry Lavender Swirl Bars! Gorgeous purple swirls are layered on top of the no bake cheesecake base and graham cracker crust. Beautiful! And of course his photography is so eye-catching, and each recipe jumps off the page at you.
Anyway, back to these brown butter chocolate chunk bars! The browning of the butter is the “hardest” part of the recipe…as it requires a little patience as you watch the butter slowly turn into nutty goodness. Then you allow it to cool slightly before mixing up the rest of the dough! Press it all into a 9x13 pan, pop it into the oven and BAM…you’re done. I’ve always loved bars and brownies for their simplicity and easy transportability, and cannot wait for the days when we can have big get togethers again so I have an excuse to bring these to my friends and family.
P.S. Find the order links for Mike’s book HERE!! And congrats again Mike on a beautiful book!
brown butter chocolate chunk cookie
recipe from: Mike Johnson - Even Better Brownies cookbook - shared with permission
ingredients
¾ cup (170 g) unsalted butter, cubed
1½ cups (330 g) dark brown sugar
½ cup (100 g) granulated sugar
1 tsp kosher salt
2 tsp (10 ml) vanilla extract
½ tsp espresso powder
3 large eggs + 1 egg yolk
2¼ tsp (12 g) baking powder
2¾ cups (330 g) all-purpose flour
8 oz (225 g) 70% cacao dark chocolate, chopped
to make the cookie bars
Preheat the oven to 350°F (180°C).
Grease a 9 x 13–inch (22 x 33–cm)pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
Place the butter in a light-colored skillet. (A light-colored skillet will help you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will start to foam. Keep stirring. After 5 to 8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan, and you’ll start to smell a nutty aroma. Once browned, immediately remove from the heat, pour the butter into a large heatproof mixing bowl and set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the dark brown sugar, granulated sugar, salt, vanilla, espresso powder and cooled brown butter until combined and fluffy, about 5 minutes.
Add the eggs and egg yolk and mix until incorporated. Add the baking powder and flour and mix until just combined. Fold the chopped chocolate into the dough. Wet your hands slightly (to prevent sticking) and then press the dough into the prepared pan.
Bake for 28 to 32 minutes, or until the center is set and no longer jiggles when you shake the pan. Allow the bars to cool completely in the pan before removing and slicing.
Cover and store leftover bars in an airtight container at room temperature for 2 to 3 days.
My own wee tips!
Reserve a few chunks of chocolate to press into the tops of these bars in the final 5 minutes of baking to get some nice pools of chocolate.
Sprinkle a touch of flakey salt on top as soon as you pull the bars from the oven for an added touch!
Happy cookie bar making!
