Brown Butter Choco-Chip Cookie Bars (บราวน์บัตเตอร์ช็อกโกแลตชิพคุกกี้บาร์)

1.Preheat the oven to 180°C (top and bottom heat). Prepare a 10-inch square baking pan by greasing and lining with parchment paper (skip if using a nonstick pan).

2.In a saucepan, melt the butter over medium heat until golden brown and nutty in aroma. Strain into a mixing bowl and add the rice bran shortening. Whisk lightly to combine.

3.Add granulated sugar, brown sugar, egg, egg yolk, and vanilla. Whisk together until smooth.

4.Sift in the flour, baking powder, baking soda, and salt. Fold with a spatula until well combined.

5.Stir in the chocolate chips evenly.

6.Spread the dough into the prepared pan. Bake for 35 minutes. In the last 10 minutes, cover the top loosely with foil to prevent over-browning. Let cool completely before removing from the pan.

7.For the buttercream, beat the unsalted butter until softened. Add rice bran shortening and salt, and beat until smooth. Add vanilla and icing sugar; beat until fully incorporated. Adjust the texture with whipping cream and beat until light and fluffy.

8.Transfer the buttercream to a piping bag. Pipe decorative swirls over the cooled cookie slab. Sprinkle with colored sugar, then slice into bars of your desired size.