Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, for a crunchy twist)
Feel free to swap out the semi-sweet chocolate chips for dark or milk chocolate, depending on your preference. If you’re feeling adventurous, a handful of butterscotch chips can add a delightful caramel note to the bars.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Remember the rhythm of stirring with my abuela as you do this — it’s all about finding the right consistency.
- Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, embracing the fragrant aroma that fills the air.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the bars light and tender.
- Fold in the chocolate chips and nuts if using, distributing them evenly throughout the batter. The batter may seem thick, but that’s just how you want it for that gooey texture.
- Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula or the back of a spoon.
- Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bars to cool in the pan on a wire rack before cutting them into squares. This step requires patience, much like waiting for my grandmother’s tortillas to puff up perfectly on the comal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International