Description
Fudgy, buttery bars with a glossy, crackly top and a dense, fudgy interior that tastes of brown butter and sweet white chocolate.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp kosher salt
- 170 g (3/4 cup) unsalted butter
- 150 g (3/4 cup) light brown sugar
- 75 g (1/3 cup) dark brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 large eggs
- 2 tsp (10 ml) pure vanilla extract
- 200 g (7 oz) white chocolate chips or chopped white chocolate
- Optional: 90 g (1 cup) toasted macadamia nuts or 60 g (1/2 cup) dried cranberries
Instructions
- Preheat the oven to 175°C (350°F). Line a 9 x 13-inch (23 x 33 cm) pan with parchment, leaving a 2-inch overhang.
- In a medium skillet, brown the butter over medium heat until nutty, about 4-6 minutes. Allow it to cool for 5 minutes.
- In a large bowl, whisk together the sugars and eggs until glossy. Add in the cooled butter and vanilla extract.
- Mix in the white chocolate until mostly melted.
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry mix into the wet mixture until just combined.
- Fold in any optional mix-ins, then transfer the batter to the prepared pan.
- Bake for 25-30 minutes until edges are golden and center is set but slightly jiggles when shaken.
- Allow to cool in the pan on a wire rack for 60-90 minutes before slicing into bars.
Notes
For cleaner slices, chill the bars for 30 minutes before cutting. Overbaking can make the bars dry, so ensure to remove them when the center is still slightly jiggly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 330
- Sugar: 28g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 55mg