I began a love affair with brown butter with this brown butter mac and cheese last year. It was truly amazing how regular butter became so nutty and rich. I then worked it into this rosemary popcorn recipe and caprese stuffed portabellos. I’m finding ways to sneak it into anything. Watch out, cereal. Just kidding, of course.
Here’s how to make brown butter if you’ve never tried. It’s easy!
I have a few more salted caramel recipes, too, including healthier ones! Here’s one to try: salted caramel apple cider donuts made with vegan date caramel.
They’re delish, I promise.
Check out the caramel drizzle. You can totally make this yourself, but with a more dense recipe, I like to take shortcuts that won’t sacrifice the quality of the taste. This is one you can totally substitute.
The salt I used is called Cypriot pyramid salt, but you can use any coarse or sea salt you like. If you give Cypriot a try, let me know how you like it! I find it’s look is the real perk here.
Want more recipes in your life?
Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
Ingredients
- 1¾ sticks (14 Tbsp) unsalted butter
- ½ cup granulated sugar or sugar substitute
- ¾ cup packed dark brown sugar (I used Truvia brown blend)
- 1 ¾ cup (7¼ oz.) unbleached all purpose flour
- ½ tsp baking soda
- 1/2 tsp table salt
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup semi-sweet chocolate chips or white chocolate chips
- ½ cup caramel sauce or dulce de leche
- 1 tsp coarse sea salt (or Cypriot pyramid salt)
Instructions
- Preheat oven to 350F. Grease a 9×13 in pan with nonstick cooking spray or butter.
- In a light-colored sauce pan on medium-low heat, melt butter cut into pieces until browned. See my full tutorial here! Stirring constantly, it will begin to bubble and smell nutty and start to brown after about 4-5 minutes. Watch it carefully as it will burn quickly. Once browned, remove from heat and allow to cool.
- Add brown butter and sugars to the bowl of a stand or hand-held mixer and mix until combined.
- Add each egg one at a time while the mixer is on low, until well combined, and then add the vanilla extract.
- Turn mixer off and add the dry ingredients, mixing until just combined. Fold in chocolate chips.
- Press the dough into the bottom of the pan and pour caramel sauce on top.
- Bake for 16-19 minutes or until light golden brown. Let cool completely before cutting. Sprinkle with a small amount of coarse sea salt to serve.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Gratuitous wishlist item that is delicious in its own right:
Adapted from Bakerita
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
