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A brown butter chocolate chip cookie crust topped with marshmallows, chocolate chips, and a brown sugar meringue. These Brown Butter Mud Hen Bars are a game changing dessert bar.
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4.8 from 5 votes

Brown Butter Mud Hen Bars

A brown butter chocolate chip cookie crust topped with marshmallows, chocolate chips, and a brown sugar meringue. These Brown Butter Mud Hen Bars are a game changing dessert bar.
Course: Dessert
Cuisine: American
Keyword: Mud Hen Bars
Servings: 24 bars

Ingredients

  • 1/2 cup unsalted butter
  • 2 tablespoons milk
  • 1 1/2 cups light brown sugar, gently packed divided
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs divided
  • 1 tablespoon cornstarch
  • 1 1/4 cups plus 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup mini semi-chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallows

Instructions

Brown Butter

  • In a small sauce pan over medium heat, melt butter. Stir constantly until butter turns amber in color and has a nutty smell, about 5 minutes. Remove from heat and allow to cool to room temperature and firm to a point that it is no longer liquid.

Cookie Base

  • In a large mixing bowl or base of a stand mixer, beat together browned butter, milk, 1/2 cup brown sugar, sugar, vanilla extract, 1 egg, and 2 egg yolks (set whites aside as you will use them for meringue). Continue to mix until mixture is smooth and begins to lighten, about 3 minutes.
  • In a small bowl, whisk together cornstarch, flour, baking soda, and salt. Gradually beat into butter mixture until well combined.
  • Stir in mini chocolate chips.

Assembly and Baking

  • Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper, folding upward at the sides, so that sides are covered as well.
  • Spread cookie mixture evenly into bottom of pan. You may use your hands or a spatula to gently pat the cookie dough into the corners of the pan.
  • Spread milk chocolate chips and marshmallows evenly over cookie layer.
  • Using electric mixer fit with whisk attachment, beat egg whites on high until stiff peaks form, about 3 minutes.
  • Fold remaining 1 cup of light brown sugar into egg whites until well combined. Spread evenly over chocolate chips and marshmallows.
  • Bake for 27 to 30 minutes, or until meringue starts to brown.