Print

Brown Butter Ooey Gooey Bars

A close-up of a single square of brown butter ooey gooey bars with a thick, glossy, caramelized topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, deeply flavored dessert bars using the nutty taste of brown butter for an ultimate gooey texture.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon flaky sea salt, for topping

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Melt the butter, then continue cooking, stirring frequently. The butter will foam, then subside. Watch carefully as brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the browned butter (including the browned bits) into a large, heat-safe mixing bowl. Let it cool for 10 minutes.
  3. Mix wet ingredients: Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk vigorously for 1 minute until well combined and slightly lighter in color. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Form the batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix. Fold in the chopped nuts, if using. The batter will be thick.
  6. Bake: Spread the batter evenly into the prepared pan. Sprinkle the top lightly with flaky sea salt. Bake for 25 to 30 minutes. For the ooey gooey texture, the edges should look set, but the center should still look slightly soft and underbaked.
  7. Cool completely: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This cooling process is crucial for achieving the fudgy texture. Do not attempt to cut them warm.
  8. Cut and serve: Once fully cooled (at least 2 hours), use the parchment overhang to lift the slab out of the pan. Cut into 24 squares.

Notes

  • To achieve the best nutty flavor, ensure you scrape all the browned milk solids from the bottom of the pan into your mixing bowl when browning the butter.
  • For extra decadence, fold in 1/2 cup of chocolate chips or toffee bits with the nuts.
  • If you prefer a slightly firmer bar, reduce the bake time by 2 minutes, but remember the goal is a fudgy center.
  • Store these rich brown butter dessert bars in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cookingbycarla.com/brown-butter-ooey-gooey-bars/