I’ve made this Browned Butter Rye Chocolate Chip Bars recipe about, oh, five times as I type this up. I have witnessed people go absolutely bonkers over how good these things are.
This is not an especially photogenic recipe. At a glance, the bars look like they may be made of whole wheat, which doesn’t exactly excite people. But then they bite in.
Rye flour gives a complex, nutty flavor. The browned butter amps that up. There is not a ton of sweetness within the bars, though the coarse sugar on top adds some glitter and dazzles the tongue.
I’ve found this is a great recipe to make ahead of time, too, and freeze fully baked stacked inside gallon freezer bags.
Bready or Not Original: Browned Butter Rye Chocolate Chip Bars
These nutty, buttery-tasting bars don’t look like much, but they taste delicious.
Equipment
- 9×13 pan
- aluminum foil
- nonstick spray
- waxed paper
- heavy glass
Ingredients
- 12 Tablespoons unsalted butter 1 and a half sticks
- 2/3 cup light brown sugar packed
- 2/3 cup white sugar
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 large egg room temperature
- 3 cups medium rye flour
- 2 cups chocolate chips any kind or a mix
- 1 1/2 Tablespoons turbinado sugar for topping
Instructions
- Place butter in a pot on stove. Gently warm to melt, and continue to cook, stirring often, until the butter is browned. Set aside to cool.
- Preheat oven at 350 degrees. Line 9×13 pan with foil and apply nonstick spray or butter.
- In a large bowl, combine both sugars, salt, vanilla extract, and baking soda. Beat in the egg until everything becomes smooth and creamy.
- Add the browned butter, scraping the bottom of the bowl to incorporate everything. Mix in rye flour. Fold in chocolate chips.
- Dollop the dough into the pan. Use hands to press out as evenly as possible. Place a small piece of waxed paper on top, then use a heavy glass on top of that to fully compress dough, making sure to get all of the edges. Sprinkle turbinado sugar over the top.
- Bake for 20 to 24 minutes, until dough is set. Remove from oven. Cool completely before slicing into bars.
- These bars will keep well at room temperature, in a sealed container, for up to 4 days. They can also be frozen soon after baking, and will thaw fast for a treat at a future date.
