Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line 8x8 or 9x9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment.
- In medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and work into flour using pastry blender, forks, or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Should hold together when squeezed but still look crumbly.
- Press mixture firmly and evenly into bottom of prepared pan. Use bottom of measuring cup to compact into solid layer. Bake 12-15 minutes until just set and very lightly golden around edges. Don't overbake.
- While crust bakes, make filling: In large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, and vanilla until completely smooth. Add flour, baking powder, and salt. Whisk until no lumps remain. Fold in chosen add-ins.
- Pour filling over warm crust and spread evenly. Bake 25-30 minutes until edges are set and center is just barely jiggly when gently shaken. Toothpick inserted near center should have moist crumbs, not wet batter. Slightly underbaked is the goal.
- Cool in pan on wire rack at least 2 hours at room temperature. For cleanest slices, refrigerate 1-2 hours after cooling to room temperature.
- Lift out using parchment overhang. Cut into squares with sharp knife, wiping blade clean between cuts.
Notes
Cold butter essential for tender, flaky crust. If warms up while working, refrigerate 10 minutes before pressing.
Press crust FIRMLY with real pressure. Loosely pressed crust crumbles when cutting bars.
Don't overbake. Slight jiggle in center is exactly right—they continue cooking as they cool. This is the most important rule.
Cool completely before cutting. Warm bars fall apart into delicious mess. Cold bars are clean, beautiful squares.
Room temperature eggs prevent seizing melted butter and create smooth filling instead of grainy texture.
Chocolate Caramel: Use chocolate chips, drizzle with caramel and flaky sea salt after baking.
Peanut Butter: Substitute ¼ cup peanut butter for ¼ cup melted butter. Use peanut butter chips and chocolate chips.
Salted Brown Butter: Brown butter before using for nutty depth. Sprinkle flaky sea salt after baking.
Lemon: Replace vanilla with lemon extract, add 2 tbsp lemon zest, omit chocolate/nuts, use ½ cup dried cranberries.
Mint Chocolate: Replace vanilla with peppermint extract, use chocolate chips, top with crushed candy canes.
Gluten-free: Use 1:1 GF flour blend in crust and filling. Texture slightly different but delicious.
Vegan: Use vegan butter, flax eggs (2 tbsp flaxseed meal + 6 tbsp water), maple syrup, vegan chocolate chips.
Double recipe for 9x13 pan. Increase baking time to 35-40 minutes.
Can use golden syrup, maple syrup, or honey instead of corn syrup. Each changes flavor slightly.
Too sweet: Use dark chocolate chips, add pinch more salt, or sprinkle flaky sea salt on top.
Round pan works perfectly. Adjust baking time and check doneness.
Store airtight at room temp up to 4 days. Layer with parchment to prevent sticking.
Refrigerate covered up to 1 week. Texture becomes firmer but still delicious.
Freeze individual bars wrapped in plastic then foil up to 3 months. Thaw at room temp.
Better next day after flavors meld. Make ahead, cool completely, store at room temp.
Serve: Room temp, slightly warm with vanilla ice cream, with fresh berries.
Pairs with: Cold milk, vanilla ice cream, strong coffee or espresso.
Press crust FIRMLY with real pressure. Loosely pressed crust crumbles when cutting bars.
Don't overbake. Slight jiggle in center is exactly right—they continue cooking as they cool. This is the most important rule.
Cool completely before cutting. Warm bars fall apart into delicious mess. Cold bars are clean, beautiful squares.
Room temperature eggs prevent seizing melted butter and create smooth filling instead of grainy texture.
Chocolate Caramel: Use chocolate chips, drizzle with caramel and flaky sea salt after baking.
Peanut Butter: Substitute ¼ cup peanut butter for ¼ cup melted butter. Use peanut butter chips and chocolate chips.
Salted Brown Butter: Brown butter before using for nutty depth. Sprinkle flaky sea salt after baking.
Lemon: Replace vanilla with lemon extract, add 2 tbsp lemon zest, omit chocolate/nuts, use ½ cup dried cranberries.
Mint Chocolate: Replace vanilla with peppermint extract, use chocolate chips, top with crushed candy canes.
Gluten-free: Use 1:1 GF flour blend in crust and filling. Texture slightly different but delicious.
Vegan: Use vegan butter, flax eggs (2 tbsp flaxseed meal + 6 tbsp water), maple syrup, vegan chocolate chips.
Double recipe for 9x13 pan. Increase baking time to 35-40 minutes.
Can use golden syrup, maple syrup, or honey instead of corn syrup. Each changes flavor slightly.
Too sweet: Use dark chocolate chips, add pinch more salt, or sprinkle flaky sea salt on top.
Round pan works perfectly. Adjust baking time and check doneness.
Store airtight at room temp up to 4 days. Layer with parchment to prevent sticking.
Refrigerate covered up to 1 week. Texture becomes firmer but still delicious.
Freeze individual bars wrapped in plastic then foil up to 3 months. Thaw at room temp.
Better next day after flavors meld. Make ahead, cool completely, store at room temp.
Serve: Room temp, slightly warm with vanilla ice cream, with fresh berries.
Pairs with: Cold milk, vanilla ice cream, strong coffee or espresso.