Indulge in the ultimate treat with these Brown Butter Chocolate Chunk Cookie Bars. Made with rich, nutty brown butter and gooey chocolate chunks, these easy cookie bars have a chewy, golden-brown texture and are packed with flavour, making them the perfect autumn cookies.

Brown Butter Chocolate Chunk Cookie Bars

Who can resist a warm, gooey chocolate chunk cookie, right? These cookie bars take it up a notch with brown butter, which adds this amazing, nutty depth that makes every bite a little more magical. Plus, they’re ridiculously easy to make—no need to scoop individual cookies! Just spread the dough in a pan, bake, and you’re good to go. They come out soft and chewy in the middle with a little crisp around the edges. Whether you’re making these for a cozy night in or to wow friends, trust me, they’ll be gone in no time (and you might even be asked for the recipe!).

So, what are these made of?

This recipe is so good and yet it requires very little ingredients. All you’ll need is:

• Browned butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Plain flour
• Bicarbonate of soda
• A pinch of salt
• Dark chocolate chunks

Brown Butter Chocolate Chunk Cookie Bars

Ingredients:

• 170 gr of butter, browned and cooled. You will need around 15-20 extra gr before browning as some of it will evaporate, make sure to weight your butter after browning it.
• 140 gr of brown sugar
• 50 gr of granulated sugar
• 1 medium egg and 1 egg yolk
• 2 tsp of vanilla extract
• 250 gr of plain flour
• 1/2 a tsp of baking soda
• A pinch of salt
• 150 gr of dark chocolate cut into chunks plus extra to top 

Method:

1. Start by browning your butter. In a pot over medium heat, melt the butter completely stirring frequently. The butter will go from very bubbly to have smaller bubbles and will start smelling nutty. Keep cooking until the butter starts taking a golden brown colour and you’ll see some brown pieces, once that has happened, take it off the heat and transfer to a glass bowl and let it come to room temp.
2. In a bowl, mix together the butter, brown and granulated sugar. Then, add it the egg and egg yolk and mix again. Finally, add the vanilla extract.
3. Fold in the flour, salt and baking soda and mix until just combined.
4. Add the chocolate chunks and fold them in with a spatula.
5. Use a silicone spatula to scrape the batter into a lined 9×9 inch (22×22 cm) square pan, spreading to the edges and evening out the top.
6. Refrigerate your cookie dough in the fridge for 30 minutes, you can also keep them in the fridge overnight. The longer in the fridge, the deeper the flavour.
7. Cook in a preheated oven at 180 degrees Celsius for 30 minutes until they are golden brown, allow to cool down in the tin for 45 minutes before taking it out and allowing to cool down completely.