Chewy Brown Butter Pecan Cookie Bars
These brown butter pecan cookie bars are perfect for gathering with family and friends. Plus, brown butter makes everything better.
Servings: 16 servings
Calories: 324kcal
Equipment
- 1 9x9 tin
- 1 sheet of parchment paper
- 1 spatula
- 1 large mixing bowl
- measuring cups and spoons
- 1 hand or stand mixer
- 1 kitchen scale optional
Ingredients
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking soda
- 2 large eggs room temperature
- 8 oz butter browned
- 100 grams cane sugar
- 125 grams dark brown sugar
- 1 tablespoon vanilla extract
- 1 cup pecans halves
- 1 cup chocolate chips
Instructions
For the Brown Butter
- Add the butter to a light-bottomed medium pan and turn flame on to a medium heat. It will begin to sputter and foam.
- Continue to stir the butter and keep on a medium heat, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes.
- Let the butter brown; keeping an eye on the butter for 3-4 minutes and turn off the heat.
- Scrape the browned bits and the browned butter into a bowl and set in the fridge for approximately 1 hour.
For the Bars
- Preheat the oven to 350º.
- Cream the browned butter and sugars together with a hand mixer.
- Add in eggs one at a time, then pour in the vanilla and whisk to combine.
- To the same bowl, add in flour and baking soda and mix.
- Fold in the chocolate chips and pecans.
- Once the batter is formed, pour the batter into a 9x9 baking tin lined with parchment. Spread evenly so that the batter is distributed throughout the tin.
- Bake in the oven for 20-22 minutes, letting cool for 15 before slicing.
Nutrition
Calories: 324kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 171mg | Potassium: 98mg | Fiber: 1g | Sugar: 21g | Vitamin A: 391IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
