Levain Bakery in LA?!

Ingredients

• 1/2 cup Unsalted Butter (melted)
• 1/2 cup Granulated Sugar (fine white sugar)
• 1/4 cup Light Corn Syrup (helps create a chewy texture)
• 1/2 cup Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Semi‑Sweet Chocolate Chips (high‑quality chips)
• 1/2 cup Milk Chocolate Chips (adds extra meltiness)
• 1 cup Walnuts (chopped and lightly toasted)
• Pinch Sea Salt Flakes (optional, for finishing)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare Baking Sheet

   Line a standard baking sheet with parchment paper, allowing a slight overhang for easy removal.

   Time: PT2M

3. Melt Butter and Combine Sugars

   In a mixing bowl, melt the butter over low heat or in the microwave (30 seconds). Stir in granulated sugar, brown sugar, and corn syrup until smooth.

   Time: PT5M

4. Add Egg and Vanilla

   Whisk in the egg and vanilla extract until fully incorporated.

   Time: PT2M

5. Combine Dry Ingredients

   In a separate small bowl, whisk together sifted flour, baking soda, and salt.

   Time: PT2M

6. Mix Wet and Dry

   Gradually fold the dry mixture into the wet mixture using a spatula until just combined; do not over‑mix.

   Time: PT3M

7. Add Chocolate Chips and Walnuts

   Stir in the semi‑sweet chocolate chips, milk chocolate chips, and toasted walnuts until evenly distributed.

   Time: PT3M

8. Transfer to Pan

   Spread the batter evenly onto the prepared baking sheet, pressing gently with the spatula to create a smooth, compact layer. This step creates the signature crispy bottom.

   Time: PT3M

9. Bake

   Place the sheet in the middle rack and bake for 12‑15 minutes, or until the edges are set and the top looks slightly glossy but not browned.

   Time: PT15M

   Temperature: 350°F

10. Cool

    Remove from the oven, let the sheet rest on a cooling rack for 20 minutes. The bars will firm up as they cool, giving a chewy center.

    Time: PT20M

11. Slice and Serve

    Using a sharp knife, cut the cooled slab into 8 equal bars. Sprinkle a pinch of sea‑salt flakes on each bar if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

14g

Fiber

2g