These Brown Butter Rye Cookie Bars are chewy, but soft, chocolatey, with a perfect crunch from pecans and unbelievably delicious. Easy to make, and ready to serve under 1 hour, preferably warm with a scoop of vanilla ice cream.
Brown Butter Rye Cookie Bars
You know how I love brown butter. That thing makes every dish even more delicious. It is a star in these cookie bars, and with the addition of rye flour, you get that perfect nutty flavor. Add in a lot of vanilla, gooey chocolate pieces, and crunchy pecans, you will get one helluva good cookie bar. Everyone will love it, I guarantee.
These cookie bars are really easy to make – mix the dough, spread it in the pan, bake for 20 minutes and the result is a 100% irresistible cookie bar.
Why will you love this Brown Butter and Rye Cookie Bars
- easy to make
- no chilling time and no rolling into individual cookie
- no mixer required
- chewy and perfectly flavorful
Let’s see what ingredients you need to make this Brown Butter Rye Cookie Bars
- brown butter* scroll below to read how to make it
- light and dark brown sugar, although you can use either light or dark
- granulated sugar
- egg + egg yolk
- rye flour and all-purpose flour
- baking soda and baking powder
- vanilla extract
- chocolate chips and pecans
How to brown a butter
What you will need is a small heavy-bottom saucepan and a bowl of really cold water to immerse the bottom of the pan to stop cooking the butter.
Place butter in the small saucepan and on low heat (if you are brave enough on medium heat) and let it melt. As butter is melting it will become foamy. It is not completely necessary, but I stir my butter all the time to ensure even browning. The color will change from lemony yellow to golden to light brown, which is what we are aiming for. Believe my, you will know when butter is done as you will smell wonderful nutty aroma (you will know if you burn your butter, too). As soon as you smell this (be quick, because there is a thin line between browned and burnt butter) remove the pan from heat and immerse the pan bottom into a bowl of cold water.
Pour the brown butter into a clean bowl and let it cool. I cool mine in the refrigerator if I’m planning to use it the same day and if the recipe requires room temperature butter. But if you need melted butter for your recipe, just leave in to cool slightly on the counter.
How to Make Brown Butter Rye Cookie Bars
- Preheat your oven to 180°C (350°F). Line a 33×23 cm (9×13-inch) baking pan with parchment paper.
- In a bowl whisk together the melted butter and sugars. Whisk in the egg, egg yolk, and vanilla. Mix in dry ingredients until just combined. Finally, fold in the chocolate and pecans.
- Press the dough into the prepared pan, top with extra chocolate and pecans and bake for about 20 minutes. Sprinkle with sea salt, if desired. Cool for at least 30 minutes before enjoying!
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
Line your baking pan with parchment paper. This way, you can lift the entire cookie bar mass out then easily cut into squares.
In Europe butter comes in a package of 250 grams, and I used the whole package to get 190 grams of brown butter. Since this recipe is adapted from my Brown Butter Toffee Chocolate Chunks Cookies, where I used 170 grams brown butter, so, if you melt 2 sticks (230 grams) butter, you’ll end up with approx 170-180 grams brown one, but 10-15 grams less won’t make any difference to the final result.
FOR MORE COOKIE RECIPES, CHECK THESE OUT…
→ If you make these brown butter rye cookie bars, please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Brown Butter Rye Cookie Bars
- 190 grams brown butter (6.7 oz), I used 250 grams unsalted butter, to get that amount of brown one *please read tips&tricks in a post above
- 100 grams light brown sugar (3.5 oz, 1/2 cup)*see note
- 100 grams dark brown sugar (3.5 oz, 1/2 cup)
- 50 grams granulated sugar (1.76 oz, 1/4 cup)
- 1 large egg
- 1 egg yolk
- 1 TBSP vanilla extract
- 150 grams rye flour (5.3 oz)
- 100 grams all-purpose flour (3.5 oz)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 80 grams pecans chopped, (2.8 oz) divided
- 150 grams semi-sweet chocolate chips/chunks (5.3 oz) divided
- Line a 33x23 cm (9x13-inch) baking pan with parchment paper.
- In a small bowl, whisk together the rye flour, all-purpose flour, baking soda, baking powder, and salt; set aside.
- Brown the butter and add brown and granulated sugars stir until combined and smooth. Allow the mixture to cool slightly (if it's very hot to the touch), then add in egg and egg yolk one at the time, mixing well after each addition, beat in vanilla.
- Using rubber spatula gradually add flour mixture, mixing until just combined. Do not overmix!
- Gently fold in approx 120 grams chocolate and 60 grams chopped pecans.
- Press the dough into a prepared pan. Sprinkle the rest of chocolate and pecans over the dough.
- Bake for 20-25 minutes, until edges, are browned and the center is just set, but still soft. Don't over bake.
- Store cookies in an airtight container at room temperature up to 1 week.