Browned butter makes everything better. It’s science. It imparts a deep, nutty flavor that is just so hard to resist. I made these bars for a bake sale and it took a lot not to pack them up for myself!
These are sturdy and chewy and if you like molasses cookies, these are definitely for you.
Browned Butter Molasses Cookie Bars, only slightly changed from Picky Palate
- 2 sticks unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 bag chocolate chips
- Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper.
- Melt butter in medium saucepan and let cook/bubble until browned and golden. Remove from heat and let cool for 15 minutes.
- Place browned butter and sugars into a large mixing bowl or stand mixer. Beat until combined then add eggs, molasses and vanilla, mixing until well combined. Slowly stir in Gold Medal all-purpose flour, baking soda, salt, ginger and chocolate stars or chips. Stir until combined then transfer to prepared baking dish spreading evenly. Bake for 30-33 minutes, or until baked through. Let cool for 30-60 minutes before cutting into squares. Serve room temperature or chilled.
The dough is thick and smells wonderful.
You probably noticed I made these with the holiday chocolate chips that are red and green. They usually go on clearance after the holidays for about $0.99. Snatch them up! They are perfectly fine to use as you can see by the expiration date. Trust me, the bars will still get eaten!
Before and after. I love using parchment so you can just lift those puppies out and cut them up with ease.
Gooey middles when they are still slightly warm. Enjoy!