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Savory Brown Butter Snickerdoodle Bars with Sea Salt

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These bars combine the rich, nutty flavor of browned butter with classic cinnamon and a sprinkle of sea salt flakes for a perfect balance of sweet and savory. They are quick to make, chewy with a crisp edge, and ideal for any dessert occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned slowly
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon coarse sea salt flakes, for topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and turns golden brown with a nutty aroma and brown flecks. Remove from heat immediately and transfer to a heat-safe bowl to cool slightly (about 5 minutes).
  2. Mix sugars and browned butter: In a large mixing bowl, combine 1 ½ cups granulated sugar and ½ cup light brown sugar. Pour in the warm browned butter and beat with a hand mixer or whisk until smooth and slightly fluffy.
  3. Add eggs and vanilla: Crack in 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract until the batter is silky and thick.
  4. Combine dry ingredients: In a separate bowl, sift together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
  5. Incorporate dry into wet: Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Prepare pan and spread batter: Line a 9×13 inch baking pan with parchment paper, leaving an overhang. Transfer dough into the pan and spread evenly with a spatula.
  7. Make cinnamon sugar topping: Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the batter.
  8. Bake: Preheat oven to 350°F (175°C). Bake bars on the center rack for 25-30 minutes until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Add sea salt finish: Immediately after baking, sprinkle 1 teaspoon coarse sea salt flakes evenly over the warm bars.
  10. Cool completely: Transfer pan to a wire rack and cool for at least 1 hour. Use parchment overhang to lift bars out, cut into squares or rectangles, and serve.

Notes

Watch the butter carefully when browning to avoid burning. Do not overmix the batter to keep bars tender. Let bars cool completely before cutting for best texture. Sea salt flakes add a unique savory crunch and should not be skipped. Room temperature eggs improve batter consistency. Variations include adding nuts, spices, or chocolate drizzle. Gluten-free and dairy-free substitutions are possible but may alter texture and flavor.

Nutrition

Keywords: brown butter, snickerdoodle bars, sea salt, cinnamon, dessert bars, chewy bars, easy dessert, baked bars

Find it online: https://tablemira.com/savory-brown-butter-snickerdoodle-bars-with-sea-salt-recipe-easy-and-perfect-for-dessert/