I feel like I should start this post in that sort of voice you hear narrating action movie trailers. In a world where winter won’t let up…or maybe…Just when you think spring is coming, winter returns, seeking revenge!!
A few weeks ago when you looked outside it was dry and…dare I say it?…almost green. But then, in that action-movie voice…Sunday came and things GOT REAL.
That’s right. The snow came down. First, just a tiny flake or two. And people joked. “It’ll have to snow forever for this to amount to anything.” After all, we were supposed to get upwards of EIGHTEEN inches a couple weeks ago and we got A DUSTING. So sue us if we were a little skeptical.
But then a few flakes turned into a sudden steady downfall. Then it got a little faster. And then it got a little heavier. And that’s when you realized that the weather forecasters were right this time.
Not only did it snow, it snowed ALL DAY, from about nine in the morning all the way past midnight. And when it was all said and done we got about eleven inches.
Eleven inches! I can’t remember the last time it snowed so much. This is the most it’s snowed this winter, and definitely more than we got in any one storm last year. It’s finally a traditional Minnesota winter…and it’s March.
Oh well, I’ll take what I can get. 😉
So now the sun is out, the the ground is a beautiful white, and all the flakes falling from the trees are delicate and diamond-like.
Kind of makes me want to put up the Christmas tree again! 😀
On days when it’s snowing and cold, isn’t that just when the urge to bake comes out? And here’s a great bar to have with coffee while you read a book or look at this shimmery, idyllic beauty of the late-winter scenery. These bars are soft, chewy, and filled with chocolate chips. Mmm. Didn’t I say they were good with coffee? 😀
And the best part? They have browned butter! Yep! So they have that delicious toffee thang going on. Gotta love that toffee thang!
Time to put on the winter classical music one more time!
- 1¼ cups butter, divided
- ¾ cup sugar
- 1¼ cup brown sugar
- 1 tbsp. vanilla
- ¾ tsp. kosher salt
- 2 whole eggs
- 2 egg yolks
- ¾ tsp. baking soda
- 2¾ cups all-purpose flour
- 2½ cups semi-sweet or milk chocolate chips
- Preheat the oven to 350 degrees F.
- Spray a 9x13 pan with cooking spray and set aside.
- In a small saucepan cook 1 cup of the butter on low heat until it is browned and has a nutty/toffee smell, stirring constantly and making sure it doesn't burn.
- Once browned, pour the butter into the bowl of an electric mixer fitted with the whisk attachment.
- Add the remaining ¼ cup butter cut into small chunks to the melted butter and mix until melted and combined.
- Add both sugars, vanilla, and salt to the mixing bowl and beat until incorporated.
- Add eggs and egg yolks and beat on high for thirty seconds, then let the batter rest for three minutes. Beat again for thirty seconds, then let rest again for three minutes, until batter is thick and pale.
- Add the baking soda, beat for thirty seconds, scrape down the side of the bowl, and allow to rest again for three minutes.
- Add flour on low speed, mixing until combined.
- Turn the mixer off and add in the chocolate chips with a wooden spoon.
- Pour the mixture out into the prepared pan, and spread evenly.
- Bake for 27-30 minutes, until lightly brown on the outside edge, and still slightly jiggly in the center.