Description
These chewy, buttery bars start with browned butter and are topped with an extra helping of cinnamon sugar. All the flavor of a churro with no frying necessary!
Ingredients
Scale
- 1 cup butter
- 2 cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Brown the butter: In a medium saucepan over medium-low heat melt the butter and bring to a boil. Frequently stir or swirl the pan until the butter reaches a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and coat with non-stick spray. Set aside.
- Prep the dough: In a large bowl combine the cooled butter and brown sugar and stir to combine. Add in the eggs, vanilla, baking powder, and salt and stir until smooth. Finally, add in flour and mix until just incorporated. Set aside.
- Make the Cinnamon Sugar: In a small bowl, whisk the granulated sugar and ground cinnamon together.
- Sprinkle half of the cinnamon sugar evenly into bottom of the prepared pan.
- Press the cookie dough on top of cinnamon sugar and then sprinkle the remaining cinnamon sugar on top. Bake for 25-30 minutes, or until edges are lightly golden.
- Place pan on a wire rack to cool completely before cutting into bars.
Notes
Store airtight at room temperature for up to 3 days.
Freeze airtight for up to 2 months for best freshness. Thaw at room temperature.
