These chewy, buttery bars are perfect for sharing with a crowd and will satisfy any sweet tooth. Easy to make and packed with rich flavors, they’re a delightful treat for parties or gatherings.
Start by heating your oven to 350°F (175°C) and lightly grease two 9x13-inch pans with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, toss the chocolate chips with a tablespoon of flour to keep them from sinking.
Using an electric mixer, beat the butter and brown sugar until the mixture is smooth and creamy, about 4 to 5 minutes. Then add the eggs, vanilla, and almond extract, mixing until everything is well combined. Slowly add the flour mixture, mixing on low speed just until incorporated. Finally, fold in the chocolate chips.
Divide the batter evenly between the two prepared pans, spreading it out thinly with the back of a metal spoon. Don’t worry if it looks thin—the bars will puff up as they bake. Pop the pans into the oven and bake for 22 to 25 minutes, or until the bars are golden brown and the edges start to pull away from the sides.
Once baked, let the bars cool completely before cutting them into squares. This helps them set and makes for easier slicing. Enjoy!
- Use room temperature butter for better mixing and a smoother batter.
- Avoid overmixing the batter to keep the bars tender and soft.
- Check for doneness by inserting a toothpick near the center; it should come out with a few moist crumbs.
These bars are rich, chewy, and easy to make in large batches. They have a buttery flavor with just the right amount of sweetness, making them a crowd-pleaser at any gathering. Plus, they hold up well, so everyone can enjoy a fresh treat throughout the event.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special touch. These bars also pair nicely with a cup of coffee or milk, making them perfect for dessert or an afternoon snack.
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking.
