These miso brown butter chocolate chunk bars are extra special. They’re the kind where you take a bite and you think ‘oh, that’s interesting!’ and then you take another and think ‘wait a second…’ and soon enough you’ve finished the whole cookie bar. They have a complex flavor that’s sweet and nutty but also slightly savory with umami flavor. This comes from the ultimate combination of brown butter, miso, and a secret ingredient – toasted milk powder!
Using toasted milk powder will enhance the nutty, caramel notes of the brown butter. To make it, you’ll use regular dry milk powder and add it when you’re browning the butter. You can read more about using toasted milk powder here.
I’m not kidding when I say these cookie bars are decadent. They would pair perfectly with a scoop of vanilla ice cream for dessert, but they’re rich enough on their own honestly. Now get baking! You’re going to love these.
tips for success
- Don’t let the brown butter burn! – The butter and milk powder will brown fast, and if you don’t keep an eye on it, it will burn! Make sure to take the brown butter off the stove as soon as it reaches a copper color, and transfer it to a heat-proof bowl.
- For more photogenic cookie bars – Reserve a handful of chopped chocolate to top onto the bars right before you put them in the oven. This way you’ll have plenty of melty, irresistible pieces of chocolate on top!
- Clean cuts – If you want those professional, clean slices you see in the pictures, you’ll need to be patient and let the bars cool for at least 2 hours. I also recommend cleaning your knife between each cut so no excess chocolate smears the edges of the slices.
Make sure to check out my miso brown butter chocolate chip cookies! They’re just like these bars but in cookie form!
miso brown butter chocolate chunk bars
makes an 8 by 8 inch pan
- 1/2 cup (113 grams) unsalted butter
- 1/4 cup (20 grams) nonfat dry milk powder
- 1 1/2 cup (180 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup (134 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup white miso
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 4 oz dark chocolate, chopped into small chunks
- Preheat the oven to 350°F. Line an 8 by 8 inch baking pan with parchment paper.
- Melt the butter over medium-high heat. Continuously stir the butter with a silicone spatula (this is key – just keep stirring so it doesn’t burn!). The butter will ‘sizzle’ and eventually foam. At this point, stir in the milk powder. Keep stirring until it becomes a copper color. Remove from the heat immediately, and transfer to a large bowl.
- In a medium-sized mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
- Add both sugars and the miso to the brown butter, and whisk until smooth. Whisk in the egg and vanilla extract until incorporated. Fold in the dry ingredients from step three until no flour streaks remain. Add the chopped chocolate, and fold in until distributed.
- Transfer the batter into the prepared baking pan in an even layer. Bake for 25-30 minutes, until a toothpick comes out clean.