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Close up of sliced Easter cookie bars with chocolate chips, brown butter, and mini eggs on parchment paper.

Brown Butter Chocolate Chip Cookie Bars (with Mini Eggs)

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  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 16 Bars
  • Category: baking, dessert
  • Method: baking
  • Cuisine: american
  • Diet: Vegetarian

Ingredients

  • 1–1/4 cup (150g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 9 Tbsp (128g or 1 stick + 1 Tbsp) unsalted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/2 cup (85g) semisweet chocolate chips, divided
  • 1/4 cup mini chocolate eggs (such as Cadbury)

Instructions

  1. Preheat the oven to 350℉. Line a 8×8-inch baking dish with parchment paper or grease lightly with butter. Set aside.
  2. Brown the butter: Melt the butter in a light-colored medium skillet over medium heat. Once the butter begins to foam, begin whisking often. The foam will dissipate after a minute or two. Begin whisking continuously until golden flecks start to form in the bottom of the pan, about 1-2 minutes.
  3. Remove the skillet from the heat and continue whisking for another minute or so until the butter is a rich amber color with a fragrant, nutty aroma. (Carefully) pour the brown butter into another heat proof bowl (I typically use a glass measuring cup) to stop the cooking process. Set aside.
  4. Make the cookie dough: In a medium mixing bowl, whisk together the flour, baking powder, and salt, until combined. Set aside.
  5. In a stand-up mixer fitted with the paddle attachment, mix together the brown butter and sugars on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed, and mix in the vanilla.
  6. Add the egg and mix until completely combined and the mixture has slightly lightened in color, about 30 seconds.
  7. Turn the mixer down to low, and spoon in the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Stir in the chocolate chips and half of the mini eggs.
  8. Spread the cookie dough into the prepared baking pan, and use an offset spatula to even out the top and smooth the dough into the corners. The dough will be thick.
  9. Sprinkle the remaining mini eggs on top.
  10. Bake for 18-22 minutes, until the bars look shiny and set, the edges are golden, and a cake tester inserted into the center comes out clean. Let the cookie bars cool in the pan before slicing. Enjoy!!

Equipment

Notes

  • Make them dairy free: Use a plant-based butter such as Miyokos or Earth Balance. Be sure to also use a dairy-free mini eggs or Easter candy and dairy-free chocolate chips.
  • Make them gluten free: Substitute equal parts of a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour.

Find it online: https://www.forkknifeswoon.com/brown-butter-chocolate-chip-cookie-bars-with-easter-mini-eggs/