Ingredients

The following ingredients have 18 Servings
  • 14 tablespoons unsalted butter
  • 2 cups plus 2 tbsp all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 tablespoon plus 2 tsp espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups good-quality white chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Spray a 13- by 9-inch metal baking pan with cooking spray, then line with parchment paper, with parchment paper edges hanging over the side.
  • Melt the butter in a large skillet set over medium heat. Continue to cook, stirring constantly, until the butter turns golden brown. Remove from heat. Cool to room temperature.
  • In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  • In a small bowl, combine eggs, espresso powder and vanilla extract. Whisk until espresso powder is dissolved. Set aside.
  • In the bowl of a stand mixer (or a large bowl, using a hand mixer), combine brown sugar, granulated sugar and cooled brown butter. Beat on medium speed until well-combined, about 3 minutes.
  • Add the egg mixture and beat again, about 30 seconds.
  • With the mixer set to low speed, gradually add the flour mixture. Scrape down the sides as necessary and beat just until the flour is combined.
  • Remove the bowl from mixer and stir in the white chocolate chips.
  • Gently press the mixture into the pan until even.
  • Bake until the top is medium golden brown, 20 to 25 minutes. Remove from oven and cool on a wire rack for 15 minutes.
  • Holding the parchment paper flaps, lift the bars out of the pan and let cool completely.
  • Cut into bars and serve.