These Eggless Brown Butter Chocolate Chip Bars are dense, soft, chewy, and loaded with melty chocolate chips! The brown butter gives them a rich toffee-like flavor and a sprinkle of sea salt on top helps bring out the chocolate even more.
While cookie bars are relatively easy to make, it is difficult to find a recipe that bakes evenly! I guarantee this will become the only cookie bar recipe you will ever need! They’re also so quick and easy to make so if you’re craving chocolate chip cookies but want a bit less work, give this recipe a try.
The best part? These Eggless Brown Butter Chocolate Chip Bars are made extra special with brown butter, melty chocolate, and flaky sea salt, and the combo of these three ingredients make a super rich cookie bar that tastes like heaven in a slice.
Think of this recipe as your classic chocolate chip cookies but SANS (without) eggs and in bar form, obviously! It is perfect with a glass of milk or a scoop of ice cream.
I have been baking my whole life and I finally have perfected these Eggless Brown Butter Chocolate Chip Bars and I can’t wait for you to try them! They are a great treat to pack for lunches or for something sweet after dinner, guilt-free! Always great to be made with some homemade brown sugar!
Ingredients for Eggless Brown Butter Chocolate Chip Bars
- Unsalted butter
- Brown sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Chocolate chips
Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon.
Browned Butter: Brown butter is just butter that has been (you guessed it) browned on a stovetop until the butter is toasted and takes on a nutty, caramel flavor.
Pure vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
Chocolate Chips: Semi-sweet, dark chocolate or milk… you choose!
How to make Eggless Brown Butter Chocolate Chip Bars
STEP ONE: Preheat the oven to 350°F (177°C).
STEP TWO: Line the bottom and sides of a 9×13-inch square baking pan with parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.
STEP THREE: Brown the butter. Over medium heat in an oven safe pan, melt the butter. Make sure to stir or swirl the pan constantly until the butter becomes a light tan color as the milk solids toast in the hot fat, roughly 5 to 8 minutes. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color! It should be nut-brown and have a toasty aroma.
STEP FOUR: In a medium bowl, whisk the now-cooled browned butter and brown sugar together using electric hand held mixer or stand mixer until no brown sugar lumps remain.
STEP FIVE: Whisk in the sour cream and vanilla extract. Set aside.
STEP SIX: In a large bowl, whisk the flour, baking soda, baking powder, and salt together.
STEP SEVEN: Pour the wet ingredients into the flour mixture and mix together until combined. The dough will be very soft and thick but when pressed together, it will combine.
STEP EIGHT: Fold in the 1 cup chocolate chips.
STEP NINE: Transfer dough to the prepared baking pan and press/smooth into an even layer.
STEP TEN: Bake for 25 minutes or until lightly browned on the sides. Set on a wire rack for at least an hour of chill time. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares.
how to store
Store any leftover bars in an airtight container at room temperature or in the fridge for up to a week.
Can these eggless brown butter Chocolate Chip Bars be frozen?
Absolutely! Allow bars to cool completely before storing in a freezer-safe container or bag. These bars freeze beautifully for up to 3 months.
When ready to enjoy, allow them to thaw overnight in the fridge then bring to room temperature before serving.
Can I make the batter ahead of time? You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with step 5.
Can these be made with regular butter? I recommend the brown butter to give these cookies an extra delicious and nutty flavor, but if you aren’t comfortable with the browning process or prefer the flavor of regular butter, it can be subbed in. Just melt unsalted butter and use as directed.
Can these bars be made vegan? Although I haven’t tested it, I do think this recipe could work well with vegan butter.
What is the best chocolate to use? My all time favorite chocolate chips to use in baking are semi sweet chocolate chips. They aren’t too sweet and melt into tender chocolate puddles. But any chocolate works!
Can I use light brown sugar instead? You can, but I recommend sticking with dark brown sugar for the best flavor and consistency.
BBQ Bakers Tips & Tricks
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- Line your baking dish with a parchment paper sling to make lifting bars out to slice easy-peasy.
- Allow bars to completely cool before cutting.
- I like to sprinkle with batter with sea salt
- Also, for added goodness, press a few more chocolate chips on top before baking
- Browning the butter in a light colored pan helps you determine when the butter begins to brown
I am confident these egg-free brown butter chocolate chip bars with crisp edges, a soft, warm and gooey center will become your new favorite cookie bar recipe.
Other delicious bars to try:
- copycat starbucks oat fudge bars
- peach cobbler cheesecake bars
- blueberry zucchini cobbler bars
- blueberry crumble bars
- black forest brownie bars
Eggless Brown Butter Chocolate Chip Bars
- 1 cup unsalted butter Browned*see instructions
- 1 cup brown sugar
- ⅓ cup sour cream
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips semi-sweet, milk, dark… you choose
- Preheat the oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch square baking pan with parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.
- Brown Butter: Over medium heat oven safe pan melt butter in light colored pan helps you determine when the butter begins browning. Remember to Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat, roughly 5 to 8 minutes. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma.
- In a medium bowl, whisk the 1 cup cooled browned butter, 1 cup brown sugar together until no brown sugar lumps remain. Finally, whisk in the ¼ cup sour cream and 1 tsp vanilla extract. Set aside.
- Whisk the 1½ cups flour, ½ tsp baking soda, 1½ tsp baking powder, and ½ tsp salt together in a large bowl.
- Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft and thick however, when pressed together will combine. Fold in the 1 cup chocolate chips.
- Transfer dough to the prepared baking pan and press/smooth into an even layer. Sprinkle the top with sea salt if desired. Also, I like to press a few more chocolate chips on top of the dough before baking (I do this just for looks!). Bake for 25 minutes or until lightly browned on the sides. Use a toothpick to test for doneness; if it comes out clean from the center of the pan, the bars are done.
- Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares.
- Store in an airtight container at room temperature for up to a week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with step 5. Baked cookie bars freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.
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