Dense, chewy, delicious and oh-so-addictive!
As I hunker down in my home, socially isolated from everyone I know, I look back at all the things I made in a time that now seems so far away. So many recipes made and shot in my Manchester dorm, each bringing nostalgia in various forms.
These bars, for instance, were first made during one of my many dissertation-writing blocks. With my mind whirring, fingers crimping, and eyes bleeding after hours of slaving away over my laptop, I always headed towards the kitchen as my refuge.
Easy to make, quick to bake; these rich, gooey, dark golden bars were my ultimate comfort treat.
This recipe involves one pesky little step which might sound quite extra but trust me when I tell you that it makes a world of a difference!
Browning the butter
Browning butter is truly a magical process. Simply by adding a little heat, plain molten butter transforms with bits of nutty caramel notes that elevates the flavor of nearly everything its added into.
You can skip this step if you must. The taste won’t as intense and rich though.
After browning the butter, its all down to a one-bowl flow. It can’t get any easier than that. Here are some extra tips:
Use dark chocolate to offset the overall sweetness of the bars.
Bake until the top is set and the sides are beginning to turn golden brown. They will be soft when you take them out, so let them cool before cutting.
My favorite way to eat these bars is cold when they have set up nicely. They are dense and chewy and o’so good.
Stay home, stay safe, and enjoy these delicious chocolate chunk bars.
Chocolate Chunk Bars
Yields: 16 small squares
· 1/2 cup (113g) salted butter
· 1 cup (190g) packed brown sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 1/4 tsp salt*
· 1 cup (130g) all-purpose flour
· 1 cup semisweet or bittersweet chocolate, chopped into large chunks
· ½ cup toasted and chopped walnuts, optional
* If using unsalted butter, increase the amount of salt to 1/2 tsp.
**Leftovers can be stored in an airtight container at room temperature for up to a week.
Recipe adapted from My Modern Cookery