Brown butter chocolate & caramel cookie bars
Ingredients
1 cup (227 grams) unsalted butter, melted until browned
1 cup (200 grams) packed light brown sugar
1/3 cup (60 grams) granulated sugar
3 teaspoons pure vanilla extract
2 large eggs plus 1 large egg yolk, at room temperature
2 and 1/3 cups (297 grams) all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups (9 ounces) semi-sweet chocolate chips, plus more for the top, if desired
Flaky Sea Salt, optional
Fudge pieces
Instructions
Preheat oven to 350 degrees (F). Line an 9x9-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined.
Using a rubber spatula, add in the flour, cinnamon, baking soda, and salt, mixing until just combined. Finally, fold in the chocolate chips and fudge pieces. Scrape the batter into the prepared pan.
Bake for 28 to 32 minutes, or until the edges are firm and golden. Press extra chocolate chips on top of the warm blondies, if desired.
Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
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