This is a family recipe that my great-great-grandmother developed. My aunt made a few changes, and they are great!I make these in an ungreased stone sheet pan, but a greased metal sheet pan works as well. These are one of my sister's favorites. I made them before a spring break trip to Hawaii, and they were a surprise on the plane for her. I froze the rest to mail in a care package to her later in the semester.
Ingredients:
Cookie:
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts (optional)
GF* - To make these gluten free, substitute all-purpose gluten free flour. I used Domata all-purpose flour with xanthan gum added.
Frosting:
3/4 cup butter, browned
5 1/4 cups powdered sugar
2 1/2 tablespoons milk
3 teaspoons vanilla
Drizzle:
1 ounce unsweetened baking chocolate, melted
1 tablespoon butter, melted
1 tablespoon powdered sugar
Preparation:
1. For the cookie, cream butter and sugar together. Add in eggs, 1 at a time.
2. Blend in chocolate and vanilla until well mixed.
3. Add flour, baking powder and salt and mix well. Stir in walnuts, if using.
4. Pour into greased sheet pan and bake for 30 minutes at 350 degrees. Let cool.
5. While the bars are cooling, make the frosting. Brown butter in a saucepan over medium heat.
6. Mix in powdered sugar and vanilla. Add in milk 1/2 tablespoon at a time. Frosting should have a coarse texture. Frost bars.
7. To make the drizzle, mix butter, chocolate and powdered sugar in a large measuring cup. Drizzle over bars.
8. Let set completely at room temperature before cutting (overnight is best). Chill in the refrigerator if you need to cut them up the same day.
Ingredients:
Cookie:
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts (optional)
GF* - To make these gluten free, substitute all-purpose gluten free flour. I used Domata all-purpose flour with xanthan gum added.
Frosting:
3/4 cup butter, browned
5 1/4 cups powdered sugar
2 1/2 tablespoons milk
3 teaspoons vanilla
Drizzle:
1 ounce unsweetened baking chocolate, melted
1 tablespoon butter, melted
1 tablespoon powdered sugar
Preparation:
1. For the cookie, cream butter and sugar together. Add in eggs, 1 at a time.
2. Blend in chocolate and vanilla until well mixed.
3. Add flour, baking powder and salt and mix well. Stir in walnuts, if using.
4. Pour into greased sheet pan and bake for 30 minutes at 350 degrees. Let cool.
5. While the bars are cooling, make the frosting. Brown butter in a saucepan over medium heat.
6. Mix in powdered sugar and vanilla. Add in milk 1/2 tablespoon at a time. Frosting should have a coarse texture. Frost bars.
7. To make the drizzle, mix butter, chocolate and powdered sugar in a large measuring cup. Drizzle over bars.
8. Let set completely at room temperature before cutting (overnight is best). Chill in the refrigerator if you need to cut them up the same day.