Equipment
Ingredients
Dough Base
- 225 g unsalted butter, cold but not frozen
- 3 g salt
- 5 ml vanilla extract
- 220 g dark brown sugar, soft-packed
- 240 g all-purpose flour
Add-ins
- 120 g sliced almonds, toasted
- 170 g chocolate chips
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Place a 10-inch cast-iron skillet on the center rack to heat.
Cream the cold butter in a stand mixer on low speed for 1 minute until softened.
Add the salt, vanilla extract, and brown sugar. Increase speed to medium and beat for 2 minutes until the mixture is fluffy and light brown.
Reduce speed to low and gradually add the flour. Mix until the dough just begins to incorporate.
Fold in the toasted almonds and chocolate chips by hand or on low speed until distributed.
Remove the hot skillet from the oven. Melt a small amount of butter in the pan and brush it across the bottom and sides.
Press the dough into the hot skillet in an even layer using a spatula or the bottom of a measuring cup.
Bake at 175°C (350°F) for 35 minutes until the surface is a deep walnut brown.
Remove from the oven and let cool in the pan. Run a knife around the edges to loosen while still slightly warm.
Cut into bars and transfer to paper towels to blot any excess butter from the bottom of each piece.
Chef's Notes
- Trimmings from the edges can be crumbled and used as a topping for ice cream.
Storage
Refrigerator: 1 week — Store in an airtight container at room temperature or refrigerated.
Freezer: 3 months — Wrap tightly to prevent freezer burn.
