I love the nutty rich flavor of browned butter. It was only a recent discovery, and it adds a whole other layer to the flavor of desserts. The best part is that you can take any ordinary recipe…brown the butter, and viola! A new amazing flavor is discovered! These bar cookies are quick and easy; you can skip browning the butter if pressed for time, but I highly recommend you take the extra five minutes to do so! I promise you will not be sorry!
- ½ cup unsalted butter, melted and cooled
- 1½ cups light brown sugar
- 2 eggs, at room temperature
- 4 teaspoons vanilla extract
- 1/2 cup peanut butter (I used creamy, but crunchy would work as well)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup salted dry-roasted peanuts, slightly chopped
- 1/2 cup semi sweet chocolate chips
Over medium heat, melt butter in a small saucepan. Cook, until the butter begins to brown slightly and particles collect at the bottom of the saucepan. Remove butter from heat and allow to cool slightly. Place the brown sugar in a large glass bowl and drizzle with the browned butter.
Whisk the butter and brown sugar together until smooth. Add the eggs and vanilla and whisk until well incorporated.
Whisk in the peanut butter until combined.
Using a rubber spatula, add the flour mixture, baking powder and salt. Stir until just incorporated.
Add the peanuts and chocolate chips. Mix until evenly distributed.
Transfer the batter into a 9×13-inch baking pan lined with foil and coated with cooking spray. Smooth the batter evenly in the pan.
Bake in a preheated 350 degree oven until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes, rotating the pan halfway through baking.
Cool completely on a wire rack for 2 hours. Using the foil, lift the bars from the pan and transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature.