Honestly, I am in a bit of a state. I cannot believe that we are a week away from December and just over a month from Christmas. Oy, this fall has flown by. I need to finish getting Christmas presents. I need to tell people what I want for Christmas. I need to make stacks and stacks of gingerbread houses for my gingerbread house party. I need to make my Food Blogger Cookie Exchange cookies and send those out. I need to do SO MANY THINGS.
At least it is sunny, my paper is coming along nicely, and I live in a city I love. Mom gets here for a visit in less than a month, and I am going to do some awesome tub renoing (redoing the caulking) next weekend, which I am strangely excited for. So things are moving quickly, but stuff is happening and that is great. Also, I had my contract extend at the NFB for another session, so that’s great news as well, and I am happy to get to stick around.
Goodness these bars rock. I was wanting to make sugar cookie bars because I’ve never made them and they always look so good. When I went to make them, I found that I was completely out of white sugar, so an adjustment or two needed to be made. The brown sugar versions are insane. I want to call them magic bars, because to me they are incredibly magical. They are ooey gooey in your mouth but they don’t ooze in the pan. They have a crispy top that stays crunchy even the next day and the centre is chewy, ooey and gooey, but they totally maintain their structural integrity when cut. I am CRAZY about them and pretty thrilled that they’ve entered my life. I topped these with coarse salt and dark chocolate shavings but you can feel free to skip both or add your own toppings (chopped nuts, other types of melty chocolatey/butterscotchy goodness would be awesome too).
Magic Bars or Brown Sugar Cookie Bars
- 1/2 cup butter, lightly browned
- 1 cup light brown sugar
- 1 cup dark brown sugar (can use 2 cups of the same kind of brown sugar if wanted)
- 2 eggs, beaten
- 1 tsp vanilla
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp cardamom
- 1/2 tsp coarse salt (for topping)
- dark chocolate shavings (as needed)
- Heat oven to 350°F. Lightly grease a 9- x 13-inch glass dish and line it with parchment paper, set aside.
- To brown the butter, melt it in a small pan over medium-high heat. Let it bubble up and when the liquid reaches a medium-golden colour remove it from the heat. (see my browned butter tutorial here) ** Feel free to skip browning, and just use melted butter.
- Stir the butter and sugars together until completely combined. Add the eggs and stir until smooth.
- Add the vanilla and stir through.
- Stir in the flour, baking powder, and cardamom until completely combined.
- Glob the mixture into the prepared glass dish and smooth out across the bottom. Sprinkle the top with the coarse salt and chocolate shavings until you’ve reached desired coverage.
- Bake for 20 minutes, until the top is golden.
- Allow to cool for a few minutes before cutting, you will notice that it sinks down a bit while cooling, don’t worry!
- Serve warm or cold for a magical treat!