BROWN BUTTER SOURDOUGH OATMEAL COOKIE BARS

Preheat the oven to 350F. Grease and line a 8x8” square baking pan with parchment paper; set aside.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). The butter will start to foam and sizzle around the edges. Once some of the foam subsides, the milk solids at the bottom of the pan, turns brown and starts to smell toasty and nutty, remove from the heat, pour into a large bowl, and allow to cool slightly.
Then, whisk in both of the sugars.
Add the eggs and egg yolk, and whisk to combine.
Then, add in the sourdough discard and vanilla, and stir with a wooden spoon or spatula until the mixture is smooth.
Pour the dry ingredient mixture into the wet. Mix until all the flour is incorporated.
Fold in the chocolate chips/chunks.
Transfer the batter to the prepared pan, and use a wooden spoon or spatula to press and smooth to reach the corners. Sprinkle extra chocolate chips/chunks on top, if desired.
Bake at 350F for 28-32 minutes, or until the top is golden brown and the edges look crisp.
Remove and let cool for at least 10 minutes before serving. Then, cut into 16 bars. Serve warm with a sprinkle of flaky sea salt, if desired.
Enjoy!