Brown butter cookie bars

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Brown butter makes these chocolate chip cookie bars extra special. They are easy to make, made in one pan, and always a crowd pleaser!

What's better than blondies? Classic Brown Butter Blondies with the perfect amount of chocolate sprinkled over the tops! This delicious chewy blondie recipe is loaded with the toasted flavor of browned butter, dark brown sugar (you can also use light!) and heaps of vanilla extract. They come together quickly in one bowl (aside from the pan needed to brown the butter) and in spite of the hardship of having to wait until they're completely cool to cut them, they are UTTER PERFECTION!

These brown butter chocolate chip cookie bars are dense, soft, chewy, and loaded with melty chocolate chips! The brown butter gives them a rich toffee-like flavor and a sprinkle of sea salt on top helps bring out the chocolate even more. It's basically the only cookie bar recipe you will ever need!

Hey guys! Today we’re making cookie bars, and if you haven’t tried making cookies in one giant sheet, now is the time to start. I’m not saying all cookies should be baked this way, but man, it’s SO much easier. Don’t get me wrong, the effect is slightly different when you bake them in one...Read More »

M&M cookie bars are chewy and soft cookie bars loaded with chocolate and M&Ms. The delicate, nutty flavour from the brown butter brings this recipe to a whole other level.

Shortbread Bars with brown butter are dense and crumbly, with a crisp outer crust and a rich, buttery interior, with notes of vanilla and caramel.

These soft chocolate chip cookie bars are sandwiched with a layer of cookie butter dough in the center. They're so rich and buttery with melty chocolate chips and creamy cookie butter in every bite.

These Brown Butter Chocolate Chip Cookie Bars are insanely good! Like you cut off a slice and then suddenly the whole pan is gone good!

Adapted from Simply Recipes’ blondie recipe Notes: As mentioned above, the original recipe, which is delicious, calls for melted butter not browned, much less salt, and 1/4 cup more brown sugar. I double the recipe (reflected below) and bake it in a 9×9-inch pan, and although I have not tried it, a few of you have had success using an 8×8-inch pan with the double recipe, too.