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    Home » Recipes » Brownies/ Blondies/Cookie Bars

    Brown Butter - Brown Sugar Bars

    By Wendy Sondov · Published: Oct 7, 2013 · Modified: Mar 22, 2025 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

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    Brown Butter-Brown Sugar Bars

    Don’t judge a book by its cover. Taken literally, I ignore this phrase completely. I am always attracted to a book by its cover.

    I am old school and read real, hold-the-printed-paper-in-your- hands books. How do eBook readers figure out which books appeal, if there is no cover?

    Metaphorically, this phrase warns that many things aren’t what they appear to be on the surface.

    Brown Butter-Brown Sugar Bars

    Brown Butter-Brown Sugar Bars

    The popularity of food photo sites indicates that we are drawn to food by its visual impact. Take a look at Pinterest. (I spend way too much time taking a look at Pinterest.) The desserts that receive the most attention are usually gooey.

    There is something that draws the eye (and stomach) to melting chocolate and caramel. However, this is a post that champions a non-gooey, non-chocolate cookie bar that hides incredible deliciousness behind its unassuming exterior.

    Brown Butter-Brown Sugar Bars

    Until baking these Brown Butter-Brown Sugar Bars I had never cooked with brown butter. I may have been the last blogger in existence who hadn’t.

    I am now a complete brown butter convert. The toasty warm flavor is more than worth the five extra minutes it takes to brown the butter. Paired with brown sugar, the flavor impact of these bars is wondrous.

    Jessica, at How Sweet It Is, wrote a post which gives a step-by-step photo explanation of the browning process, taking all the guess work out. Jessica’s post emboldened me to give it a go.

    I urge you to give it a go as well. You will find yourself adding brown butter to everything.

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    We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!

    Brown Butter-Brown Sugar Bars

    These soft, chewy bars are adapted from a Cookies and Cups cookie recipe. Bars often stay fresh longer than cookies and take less time to throw together. Brown Butter-Brown Sugar Bars stay chewy for more than 1 week.

    The original recipe rolled the cookies in a white-brown sugar mixture. For the bars I sprinkled the sugar on top before baking. The sugar sprinkled results are full of flavor and plenty sweet, so I almost didn’t try the frosting.

    For mailing or longer storage, the sugar sprinkled top is the way to go but if you aren’t mailing and plan to eat these within a few days, definitely go for the creamy soft brown sugar frosting.

    Brown Butter-Brown Sugar Bars

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    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Brown Butter-Brown Sugar Bars

    Brown Butter - Brown Sugar Bars

    Chewy cookie bars with toasty warm brown butter flavor. Top with sprinkled sugar creamy, soft, brown sugar frosting.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 16
    Calories: 367kcal
    Author: Wendy Sondov
    Adapted From: CookiesandCups.com

    Ingredients

    Bar cookies

    • 14 tablespoons unsalted butter
    • 1 ¾ cups brown sugar light or dark, packed
    • 2 ¼ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼- ½ teaspoon kosher salt
    • 2 large eggs
    • 2 tablespoons vanilla extract

    Sugar topping

    • 1 tablespoon brown sugar
    • 1 tablespoon granulated sugar

    Frosting

    • ½ cup brown sugar packed
    • 3 tablespoons butter
    • ¼ cup milk
    • 2-3 cups confectioners sugar

    Instructions

    • Preheat oven to 350 degrees F. Line a 9”x 9” baking pan with 2 criss-crossed strips of parchment paper with ends overhanging the pan. Spray parchment lightly with nonstick spray.
    • In a medium saucepan, melt the butter over medium-low heat. Once melted, gently whisk continually to keep butter from burning. Butter will bubble and foam. As soon as brown bits begin to form( after 2-3 minutes) at bottom of the saucepan, remove from heat but continue to whisk ( about 30 seconds) until the butter turns a caramel brown color. Pour the butter (but not the brown-black bits) into a bowl to cool.
    • In a medium bowl, mix together flour, baking soda, baking powder, and salt.
    • In the bowl of an electric mixer, combine the brown butter and the brown sugar until smooth.
    • Add the eggs and vanilla and mix until smooth.
    • Slowly add the flour mixture just until combined.
    • Spread the batter evenly into the prepared pan.
    • If using a sugar topping (recommended method for mailing), combine the brown and white sugar then sprinkle over the batter. (If using frosting, skip this step. The frosting will not spread smoothly over the sugar topping.)
    • Bake for 20-30 minutes or until the bars are golden and the edges begin to brown. Test for doneness by inserting a toothpick in the center. If the toothpick comes out clean or with dry crumbs, the bars are ready. Try not to over-bake.
    • Cool completely in the pan then, using the overhanging parchment, lift out the entire square. If using sugar topping, bars can be cut now.
    • Frosting directions (optional):In a small saucepan over medium-low heat, mix together brown sugar and butter until melted.
    • Bring to a boil and continue cooking for 1 minute, stirring continually.
    • Remove from heat and cool for 5-10 minutes. The mixture will thicken as it cools.
    • In the bowl of an electric mixer, combine butter-sugar mixture and milk until smooth.
    • Slowly add confectioners sugar until the frosting is a spreadable consistency. (I used 2 ½ cups.)
    • Spread the frosting over the cooled un-cut bars. Allow to set at least one hour before cutting the bars. The frosting will continue to firm up over time. The top of the frosting will form a crust that allows the bars to be wrapped or piled without ruining the frosting.
    • Bars will remain fresh at least 1 week when stored at room temperature in an airtight container or ziplock bag. For mailings that travel more than 1 week, I recommend not cutting into individual bars, but wrapping the entire square.

    Notes

    Packing tips
    Double wrap bars individually or in pairs in plastic wrap before placing in airtight containers or ziplock bags. Wrapping the entire pan of Brown Butter-Brown Sugar Bars, without cutting, will preserve moisture and keep the bars chewy for longer.

    Nutrition

    Calories: 367kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 98mg | Potassium: 80mg | Fiber: 1g | Sugar: 47g | Vitamin A: 408IU | Calcium: 44mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

     

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    Comments

    1. Josie @ Ice Cream Las Vegas

      October 17, 2013 at 1:05 am

      Glad to find and go through your blog post. The recipe you have shared is very nice. Like to adore it. surely will try to make it. Many thanks for sharing.

      Reply
      • themondaybox

        October 18, 2013 at 9:12 am

        Thank you, Josie for stopping by. 🙂

        Reply
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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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