Yesterday I went home sick. There is nothing worse than driving yourself home, and hoping you make it. I just couldn’t stay at work any longer, my bones hurt so bad. Even laying in bed is uncomfortable because I feel like I’m putting too much strain on my hips and back. At least I have a lot of padding, I don’t know how skinny people do it!
I’ve even lost my appetite – that’s when I know I’m really sick. I ALWAYS want to eat; I need the comfort. Not right now though, just some water, tea, and juice. I really just want to feel better soon, there are a lot of things that need to get done and this illness is standing in my way!
Sometimes I bake something, eat it, and don’t post recipe for a month. Not the case with these bars, they were just too good to not share as soon as possible. I was looking for an easy recipe that can be made ahead. Usually bars fit the bill because there is no pan rotation in the oven and they need a day to really set up. This was the perfect recipe and I can’t wait to make variations.
I ate the edges of these bars a little warm and let me tell you, that is the correct decision! I bet these would be even better with a scoop of ice cream on top. However, the bars were still perfect room temperature. The brown butter provides wonderful nuttiness and the sprinkling of sea salt on top adds delightful balance. Plus, there are plenty of rich, decadent chocolate chips to go around. If you’re looking for a quick, easy (one pot), and delicious bar to impress your friends, look no further!
Two Years Ago – Bellini Cupcakes
Browned Butter Chocolate Chip Cookie Bars
Adapted from Buns in my Oven
Yield – 20 bars
3/4 cup unsalted butter
3/4 cup packed brown sugar
1/4 cup sugar
2 teaspoons vanilla
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
10 ounces dark chocolate chips
fancy sea salt for sprinkling
- Preheat the oven to 350 ˚F and generously grease a 9 x 13” pan. Cut parchment paper to fit the bottom of the pan. Grease the paper as well.
- Add the butter to a medium saucepan and heat until browned. The butter will smell nutty; stir the whole time. Let cool for 5-10 minutes.
- Whisk the sugars into the butter and then whisk in the egg and vanilla.
- Stir in the cornstarch, soda, and salt. Sprinkle the flour over the mixture and stir to combine. Stir in the chocolate chips.
- Press the dough evenly on the bottom of the pan and sprinkle with sea salt.
- Bake for 20-25 minutes or until the top begins to brown.
- Let cool completely before cutting into squares.