Browned Butter Peanut Butter Chocolate Chunk Bars

Browned Butter Peanut Butter Chocolate Chunk Bars

Wow – not quite a sentence but what a fabulous string of words. Butter, twice? Yes indeed. Health food this are not, but in the same breath I must say they’re not to be missed.

I made these bars for an event at our church and I kept the broken bits and uneven ends for the family. They were so addicting – the perfect salty sweet moist chocolatey bar with the perfect amount of chew. I re-made them when we had friends over and I decided to double the batch because buttery treats freeze so well and I plan to give the rest to Tessa in her lunch box, one by one. PS, always bake a double amount of stuff if you have freezer space.

If you bake it to 35 minutes the end result will be softer and fudgier. This is great, obviously, but if you push the bake time to 40 minutes they will have more chew – that’s what I’m always after so that’s my plan for next time.

Browned Butter Peanut Butter Chocolate Chunk Bars

Makes 9×13 panĀ 

12 tbsp. unsalted butter

1 c. chunky or smooth peanut butter

2 1/2 c. light brown sugar

4 large eggs

1 tbsp. vanilla extract

1 1/2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 c. chocolate chips (semisweet or bittersweet, white, or a mix)

1. Preheat oven to 350 degrees. Mist a 9×13 baking dish with nonstick spray.

2. In a medium saucepan, melt butter over medium high heat, stirring occasionally.

3. Reduce heat to medium low and let butter simmer, stirring occasionally, until golden brown (about 7 minutes).

4. Using electric mixer, beat peanut butter while drizzling in browned butter until completely blended.

5. Add brown sugar and beat until combined.

6. Add eggs, one at a time, and beat well until blended. Add vanilla and beat to combine.

7. In a medium mixing bowl, whisk flour, baking powder and salt. Add to peanut butter mixture and beat on lowest until barely combined.

8. Add chocolate and stir until JUST combined.

9. Transfer batter into baking pan and smooth into edges.

10. Bake for 35-40 minutes or until golden brown and set in the middle.

11. Let cool at least 1 hour before slicing into squares.

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