White Chocolate Chip Bars With Brown Butter & Espre

Name: White Chocolate Chip Bars With Brown Butter & Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ Tablespoons Unsalted Butter , Cut Into 1/2 -inch Pieces; 2 cups Plus 2 Tablespoons, All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 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; 1/2 cups Granulated Sugar; 1-1/2 cup Good Quality White Chocolate Chips

Servings: persons

¼ Tablespoons Unsalted Butter , Cut Into 1/2 -inch Pieces
2 cups Plus 2 Tablespoons, All-purpose Flour
1/2 teaspoons Baking Soda
1/2 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
1/2 cups Granulated Sugar
1-1/2 cup Good Quality White Chocolate Chips

1
Preheat oven to 350u00b0F. 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.
2
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.
3
In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
4
In a small bowl, combine eggs, espresso powder and vanilla extract. Whisk until espresso powder is dissolved. Set aside.
5
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.
6
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.
7
Remove the bowl from mixer and stir in the white chocolate chips.
8
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.
9
Holding the parchment paper flaps, lift the bars out of the pan and let cool completely. Cut into bars and serve.

745

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ Tablespoons Unsalted Butter , Cut Into 1/2 -inch Pieces, 2 cups Plus 2 Tablespoons, All-purpose Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, White Chocolate Chip Bars With Brown Butter & Espresso falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Chocolate Chip Bars With Brown Butter & Espresso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions