The Pioneer Woman Tasty Kitchen
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White Chocolate Chip Bars with Brown Butter & Espresso

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

When mixed with white chocolate chips, espresso powder and ground cinnamon, the brown butter and sugar mixture turns into a chewy bar studded with rich flavors. You know that “moderation” thing that the experts recommend? Well, that becomes a tad bit challenging when these bars sing their siren’s song.

Ingredients

  • 14 Tablespoons Unsalted Butter , Cut Into 1/2 -inch Pieces
  • 2 cups Plus 2 Tablespoons, All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • 2 whole Large Eggs
  • 1 Tablespoon Plus 2 Teaspoons Espresso Powder
  • 1 teaspoon Vanilla Extract
  • 1 cup Packed Brown Sugar
  • ½ cups Granulated Sugar
  • 1-½ cup Good Quality White Chocolate Chips

Preparation

Preheat oven to 350ºF. Spray a 13- by 9-inch metal baking pan with cooking spray, then line with parchment paper, with parchment paper edges hanging over the side.

Melt the butter in a large skillet set over medium heat. Continue to cook, stirring constantly, until the butter turns golden brown. Remove from heat. Cool to room temperature.

In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.

In a small bowl, combine eggs, espresso powder and vanilla extract. Whisk until espresso powder is dissolved. Set aside.

In the bowl of a stand mixer (or a large bowl, using a hand mixer), combine brown sugar, granulated sugar and cooled brown butter. Beat on medium speed until well-combined, about 3 minutes. Add the egg mixture and beat again, about 30 seconds.

With the mixer set to low speed, gradually add the flour mixture. Scrape down the sides as necessary and beat just until the flour is combined.

Remove the bowl from mixer and stir in the white chocolate chips.

Gently press the mixture into the pan until even. Bake until the top is medium golden brown, 20 to 25 minutes. Remove from oven and cool on a wire rack for 15 minutes.

Holding the parchment paper flaps, lift the bars out of the pan and let cool completely. Cut into bars and serve.

One Comment

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onelizard on 4.17.2012

These White Chocolate Chip bars are the bomb ! I made them and took them with me to Florida to see my son (in the ARMY) and we devoured them. Easy, delish and will definitely make them again. GREAT RECIPE, thank you

One Review

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This Life Abundant on 4.10.2012

The coffee and brown butter flavors go so well together! Although I think 36 servings is hillariously incorrect. I made half a batch and served six people what was about a double-size serving (with a scoop of vanilla ice cream straight from the oven). So, I’d say 24 servings would be more like it for the full recipe.

Delicious!

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