With three kinds of chocolate chunks and nutty brown butter, these Brown Butter Chocolate Chunk Bars are an extraordinary treat! So delicious and so easy to make!

A twist on Chocolate Chip Cookie Bars, these have larger chunks of chocolate instead of chocolate chips. More chocolate for the win!!

Overhead view of white ceramic 9 x 13-inch baking pan filled with chocolate chunk cookies

Why You’ll Love these Chocolate Chunk Bars

  • They are full of larger chunks of chocolate than chocolate chip bars!
  • There are THREE kinds of chocolate in these bars providing a more interesting flavor palate.
  • Cookie Bar Recipes are super easy to make! And both kids and grown-ups will love them.

Sometimes the simplest recipes reap the greatest rewards. As many of you know, my hubby requests chocolate chip cookies or bars nearly every week. Mr. Predictable has even learned to bake up a batch of “chippy bars” when he’s desperate. As a food blogger, I’m always hunting for new, innovative desserts to try…but my better half would be quite content with the same old Nestles Tollhouse cookies day after day. This was an easy way to make a slightly more gourmet treat.

Brown Butter Chocolate Chunk Bars

Frequently Asked Questions

What is brown butter?

Brown butter or beurre noisette is butter cooked until it’s a light hazelnut or noisette (French for hazelnut) color. It has a nutty flavor and can be used in place of regular butter to dress vegetables, to drizzle over popcorn, to cook scallops and fish, and a lot more.

How do you make brown butter?

To make brown butter, slowly cook butter over low to medium heat, stirring constantly, until the butter foams and the butter solids brown. Do not filter out the brown specks of butter solids as that’s where all the nutty flavor is!

Why should you use chocolate chunks instead of chocolate chips?

Both chocolate chips and chunks work well, but the bigger chunks made from Ghirardelli chocolate bars provide better quality chocolate in all 3 varieties. Feel free to use chocolate chips instead if that’s what you have on hand.

How do you cut cookie bars?

See my post on How to Cut Perfect Cookie Bars for lots of tips.

Make sure to bake your bar cookies in a pan lined with non-stick foil or parchment paper. This will help you lift the cooled bars out of the pan as a unit so you can place them on your cutting board. It will be easier to cut nice squares if the pan is not in your way.

First, cool and then chill the bars. They’ll cut with cleaner, sharper edges when cold.

Using a sharp knife, cut straight down. Use a ruler to mark where you want to start your slices if you’re not adept at eyeballing it.

PRO-Tip: Bring your cookie bars up to room temperature before serving.

  • Line your pan with non-stick foil. This will make cleanup a breeze and help with slicing.
  • Have the eggs at room temperature for easier incorporation.
  • Mix in the flour in by hand as a mixer will add too much air to the batter and affect the texture.
  • Do not overbake as this will make for dry, not moist bars.
  • Use chocolate chips instead of chocolate chunks. Try adding butterscotch chips or other favorite varieties.
  • Reserve some extra chunks to press into the warm bars. It will make a nicer presentation for company.
3 chocolate chunk bars stacked on a square white plate
  1. Grease or line your pan with non-stick foil. 
  2. Preheat your oven.
  3. Cream butter and sugars. Add eggs and vanilla and mix till combined.
  4. Stir in flour, baking soda, and salt. Do not use a mixer as the texture will be best if mixed in by hand.
  5. Mix in chocolate chunks (reserve a few pieces to garnish the top).
  6. Press the dough into the prepared pan.
  7. Bake as directed.
  8. Cool, then cut.
Brown Butter Chocolate Chunk Bars on a tray
Photo circa 2013.

More Chocolate and Brown Butter Cookies You’ll Love:

I tweaked this recipe from my friend, Danielle, by slightly browning the butter, then cooling it, and adding milk chocolate, semi-sweet chocolate, and white chocolate chunks instead of all dark chocolate. Feel free to use your favorite chocolate chunks or chips. These will be fantastic any which way you make them. These Brown Butter Easter Cookies are another fun way to use brown butter!

If these chocolate chunk bars are right up your alley, you’ll love these, too: Double Chocolate Chunk Bars, Toffee and White Chocolate Chunk Cookies, Chewy Cherry Chocolate Chunk Cookies, Quadruple Chocolate Cookies, and Death by Chocolate Cookies. And for a sweet-salty twist, try these Potato Chip Cookies with Chocolate Chunks!

3 chocolate chunk bars stacked on a square white plate

Brown Butter Chocolate Chunk Bars

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24 bars

A trio of chocolate chunks and brown butter make these cookie bars impossible to resist!

Ingredients

  • 2 sticks butter (browned, then cooled to room temperature)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces chopped chocolate (I used 4 ounces milk chocolate, 4 ounces semisweet chocolate and 4 ounces white chocolate)

Instructions

  1. Line 9 x 13 pan with nonstick foil or regular foil sprayed with nonstick cooking spray. Set aside.
  2. Preheat oven to 350º.
  3. Cream butter and sugars. Add eggs and vanilla and mix till combined.
  4. Stir in flour, baking soda, and salt.
  5. Mix in chocolate chunks (reserve a few pieces to garnish the top).
  6. Press dough into the prepared pan.
  7. Bake for 25-30 minutes.
  8. Cool, then cut.

Notes

How to make brown butter is explained in the blog post.

Recipe adapted from Hugs & Cookies XOXO

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 220mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 3g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

I spotted these Ooey Gooey Chocolate Chunk Bars on my friend Danielle’s blog. Bill was driving home from visiting his parents in Illinois as a wicked spring blizzard was hitting the Midwest. Knowing he’d be white-knuckling it the whole distance (or maybe it was me that would be the nervous Nellie), I wanted to have some fresh from the oven, chocolate treat waiting for him.