Brown Butter Rye Cookie Bars
These brown butter and 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.
Servings: 18
Calories: 254kcal
Ingredients
- 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
Instructions
- 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.
Notes
* I used light and dark brown sugar, although you can use either light or dark
Nutrition
Sodium: 233mg | Calcium: 30mg | Sugar: 17.1g | Fiber: 2.8g | Potassium: 130mg | Cholesterol: 45mg | Calories: 254kcal | Saturated Fat: 6.6g | Fat: 14.6g | Protein: 3.1g | Carbohydrates: 29.4g | Iron: 1mg
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!