Sunday, December 15, 2013

Brown Butter Gingersnap Choc Chunk Cookie Bars Recipe

What better excuse is there to bake than being snowed in? Yesterday we got probably around 5 inches of snow, so I decided to test out a new recipe I saw on Picky Palate and it was amazing. It's the perfect holiday recipe and I followed it exactly with no issues. Usually I have to make adjustments after trying something for the first time, but not with this! The only thing I changed is the amount of time they had to cook because mine were still jiggling in the center after the 30-33 minutes it said to bake them. Here are pictures of mine and the recipe! 

I urge you to bring these to holiday parties because they're a huge hit! Who wouldn't love a gingersnap & choc chip cookie all in one, but in brownie form? The only non-gingersnappy thing about them is that they don't have that spicy aspect, but they're still so good. I brought them to my boyfriend's family party and they devoured them. (They also had a contest of who could remember the name).

Brown Butter Gingersnap Chocolate Chunk Cookie Bars

2 sticks unsalted butter (can be straight out of the fridge since you're melting it)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1/2 cup molasses (I used Grandma's original unsulphured)
1 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground ginger
1 bag of Brach's milk chocolate stars (from Target) or chocolate chips (semisweet would be fine, too)

Preheat the over to 350 degrees. Line a 9x13 inch baking dish with parchment paper. 

Brown the butter in a medium saucepan- put butter in pan over medium heat (on a scale of 1 to 10 where 1 is the lowest heat I had it on 6.5) and stir occasionally until brown and bubbly. Remove it from the heat and let sit for 15 minutes.

Place the browned butter, brown sugar, and granulated sugar in a stand mixer or a mixing bowl and beat until combined. 

Add in the eggs, molasses, and vanilla and mix until completely combined.

Stir in the flour, baking soda, salt, ground ginger, and chocolate stars/chocolate chips until combined.

Transfer to your prepared baking dish spreading evenly and bake for 40 minutes.

Let cool completely for 30-60 minutes before cutting into squares.

I made mine in a 9x13 brownie pan, not a glass baking dish so that could have affected the baking time for me. To be safe, check your bars after a half hour to see what they look like.
I cut mine into 15 bars and they were still pretty big. Since they're dense it's not a bad thing if you cut them into smaller size squares. Then more people can try them, too!


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