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Flavorful Brown Butter Confetti Cookie Bars Recipe with White Chocolate Drizzle

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These cookie bars combine nutty brown butter with festive confetti sprinkles and a creamy white chocolate drizzle, perfect for celebrations or any sweet occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (about 120g) rainbow confetti sprinkles (firm, non-melting)
  • ½ cup (90g) white chocolate chips or chopped white chocolate
  • 1 tablespoon heavy cream (optional, for thinning the white chocolate drizzle)

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and begins to foam. After about 5-7 minutes, it will turn a deep amber color and smell nutty. Remove from heat immediately and pour into a heatproof bowl to cool for 10 minutes.
  2. In a large bowl, combine 1 cup (200g) granulated sugar and ½ cup (100g) light brown sugar. Add 2 large eggs one at a time, whisking until fully combined. Stir in 2 teaspoons pure vanilla extract until smooth and slightly thickened.
  3. Slowly pour the cooled browned butter into the sugar-egg mixture, stirring constantly to blend evenly.
  4. In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in ¾ cup (about 120g) rainbow confetti sprinkles carefully to avoid crushing.
  7. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Pour the batter into the pan and spread evenly with a spatula.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check at 25 minutes by inserting a toothpick; it should come out with a few moist crumbs.
  9. Transfer the pan to a wire rack and let the bars cool completely, about 1 hour.
  10. In a small microwave-safe bowl, combine ½ cup (90g) white chocolate chips and 1 tablespoon heavy cream. Microwave in 15-second bursts, stirring until smooth and pourable.
  11. Drizzle the white chocolate evenly over the cooled bars using a spoon or piping bag. Let the drizzle set at room temperature or refrigerate for 15 minutes.
  12. Use the parchment overhang to lift the bars from the pan. Cut into squares or rectangles and serve.

Notes

Watch the butter carefully when browning to avoid burning; the nutty aroma is key. Do not overmix the batter after adding flour to keep bars tender. Use heat-stable, non-melting sprinkles to maintain the confetti effect. Cool bars completely before drizzling white chocolate to prevent melting.

Nutrition

Keywords: brown butter, confetti cookie bars, white chocolate drizzle, celebration dessert, easy cookie bars, festive treats

Find it online: https://magnetmeal.com/flavorful-brown-butter-confetti-cookie-bars-recipe-with-white-chocolate-drizzle/