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    Bites with Bri » Dessert » Brown Butter Chess Squares from Scratch

    Brown Butter Chess Squares from Scratch

    Published: Nov 22, 2022 · Modified: Dec 20, 2022 by Brianna May · This post may contain affiliate links.

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    These gooey Brown Butter Chess Squares from Scratch are made without cake mix. The nutty and bitter notes of the brown butter balance out the sweetness of the confectioner's sugar. These are irresistible!

    Image of stacked brown butter chess squares from scratch.

    Looking for more bar recipes? Try my Peanut Butter Banana Bars or monster Condensed Milk Brownies.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Brown Butter Chess Squares
    • Expert Tips & Variations
    • Recipe FAQs
    • More Dessert Recipes
    • Brown Butter Chess Squares from Scratch

    Why You’ll Love This Recipe

    • Gooey - The cream cheese layer in these chess bars stays gooey and almost pudding like. 
    • Buttery - The brown butter adds nuttiness and notes of toffee and caramel.  
    • Balanced - The brown bits also add a tad bit of bitterness which tone down the sweetness from the confectioner’s sugar.
    • Great holiday dessert - Brown butter screams fall so I love making these once the weather cools down. 
    • Chewy - The brown sugar makes the cookie crust layer nice and chewy. 
    • Made without cake mix - Most chess squares are made with a box of yellow or butter cake mix. These are made completely from scratch without cake mix. This results in a much better flavor.

    Ingredients & Substitutions

    Image of ingredients needed to make brown butter chess squares from scratch.
    • Butter: I recommend a high quality European butter, like Kerrygold. It has a much richer flavor. 
    • Milk Powder: This adds much milk solids to the butter so there will be more brown bits which is where the nutty flavor comes from. I highly recommend using it, but it can be omitted without any other adjustments.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Brown Butter Chess Squares

    Quick Overview

    • Brown the butter.
    • Make the cream cheese layer. 
    • Make the crust layer. 
    • Assemble.
    • Bake & cool completely.

    Step by Step Instructions

    A 6 photo collage showing the assembly of brown butter chess squares.

    The butter should have a dark brown color.

    Step 1: Preheat the oven to 350 degrees. Grease and line a 9 x13 inch baking dish with parchment paper. In a saucepan, melt the butter over medium low heat. Once the butter is melted, add the milk powder. (See photo above).

    Step 2: Stir in the milk powder. It will look clumpy. (See photo above).

    Step 3: Turn the heat up to medium. Continue stirring. The butter should begin to bubble and a thick layer of milk solids will float to the top. (See photo above).

    Step 4: Continue stirring and cooking until the butter starts to bubble more and get frothy. Brown bits will start to develop in the bottom of the pan. (See photo above).

    Step 5: Once the bits become dark brown, remove from the heat and let cool. (See photo above).

    Step 6: Using a stand mixer fitted with a paddle attachment or an electric hand mixer on medium speed, beat the cream cheese and about 1 cup of the confectioner’s sugar together until smooth.

    A 4 photo collage showing the mixing of ingredients for brown butter chess squares.

    Do not over mix the eggs.

    Step 7: Add another cup and beat until combined. Add the remaining confectioner’s sugar, 3 Tablespoons of the slightly cooled brown butter, vanilla, and salt. Beat until well combined.

    Step 8: Add the eggs and mix on medium low until combined. Set aside.

    Step 9: In a medium mixing bowl, whisk together the flour, baking powder, and salt.

    Step 10: In a large mixing bowl, stir together the remaining brown butter (be sure to scrape all of the bits out of the pan), brown sugar, granulated sugar, egg, and vanilla.

    A 4 photo collage showing final steps and baking of brown butter chess square.

    For gooey bars, remove when the center has a slight jiggle. The bars will set more the longer that they cook.

    Step 11: Pour the dry ingredients into the wet. Fold until the dough comes together.

    Step 12: Press the dough into the prepared dish using your hand or the bottom of a flat cup.

    Step 13: Pour the cream cheese mixture on top.

    Step 14: Bake for 33-37 minutes or until the edges are set but the center still jiggles slightly and the top is golden. The internal temperature should be 165 degrees. Let cool in the pan for 2-3 hours and then refrigerate until cold before slicing.

    Expert Tips & Variations

    • Brown the butter. This is going to enhance the buttery flavor of these bars. I don’t recommend skipping this step. 
    • Line the dish with parchment. This is going to allow you to remove the bars and slice them easily. 
    • Do not overbake. The center should still be a little jiggly because they will continue to cook as they cool.
    • Store in the fridge. Since these have a custardy cream cheese layer, they must be kept refrigerated. Store in an airtight container for 3-4 days.
    Up close image of brown butter chess squares made from scratch.

    Recipe FAQs

    What are chess squares made of?

    Chess squares typically made with yellow cake mix, butter, cream cheese, and powdered sugar. This recipe does not use boxed cake mixes though.

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    More Dessert Recipes

    • White Chocolate and Raspberry Blondies
    • Mini Flourless Chocolate Cakes
    • Easy Strawberry Snack Cake
    • Chocolate Raspberry Tart

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 3 votes

    Brown Butter Chess Squares from Scratch

    These gooey Brown Butter Chess Squares from Scratch are made without cake mix. The nutty and bitter notes of the brown butter balance out the sweetness of the confectioner's sugar. These are irresistible!
    Servings15
    Prep5 minutes
    Cook40 minutes
    Total45 minutes
    Course: Dessert
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Stand Mixer
    • Hand Mixer
    • Mixing Bowls
    • Kitchen Scale

    Ingredients:

    • 12 Tablespoons (170 g) unsalted butter*
    • 2 Tablespoons nonfat dry milk powder*

    Cream Cheese Layer

    • 1 8 ounce block full fat cream cheese
    • 3 ½ cups (420 g) confectioner’s sugar
    • 2 teaspoons vanilla
    • ¼ teaspoon fine sea salt
    • 2 large eggs

    Crust Layer

    • 2 cups (260 g) all purpose flour
    • 1 Tablespoon baking powder
    • ½ teaspoon fine sea salt
    • 1 cup (200 g) brown sugar
    • ½ cup (100 g) granulated sugar
    • 1 large egg
    • 1 Tablespoon vanilla extract

    Instructions:

    • Preheat the oven to 350 degrees. Grease and line a 9 x13 inch baking dish with parchment paper. In a saucepan, melt the butter over medium low heat. Once the butter is melted, add the milk powder. (See photo above).
    • Stir in the milk powder. It will look clumpy. (See photo above).
    • Turn the heat up to medium. Continue stirring. The butter should begin to bubble and a thick layer of milk solids will float to the top. (See photo above).
    • Continue stirring and cooking until the butter starts to bubble more and get frothy. Brown bits will start to develop in the bottom of the pan. (See photo above).
    • Once the bits become dark brown, remove from the heat and let cool. (See photo above).
    • Using a stand mixer fitted with a paddle attachment or an electric hand mixer on medium speed, beat the cream cheese and about 1 cup of the confectioner’s sugar together until smooth.
    • Add another cup and beat until combined. Add the remaining confectioner’s sugar, 3 Tablespoons of the slightly cooled brown butter, vanilla, and salt. Beat until well combined.
    • Add the eggs and mix on medium low until combined. Set aside.
    • In a medium mixing bowl, whisk together the flour, baking powder, and salt.
    • In a large mixing bowl, stir together the remaining brown butter (be sure to scrape all of the bits out of the pan), brown sugar, granulated sugar, egg, and vanilla.
    • Pour the dry ingredients into the wet. Fold until the dough comes together.
    • Press the dough into the prepared dish using your hand or the bottom of a flat cup.
    • Pour the cream cheese mixture on top.
    • Bake for 33-37 minutes or until the edges are set but the center still jiggles slightly and the top is golden. The internal temperature should be 165 degrees. Let cool in the pan for 2-3 hours and then refrigerate until cold before slicing.

    Notes:

    • Butter: I recommend a high quality European butter, like Kerrygold. It has a much richer flavor.
    • Milk Powder: This adds much milk solids to the butter so there will be more brown bits which is where the nutty flavor comes from. I highly recommend using it, but it can be omitted without any other adjustments.
    • Brown the butter. This is going to enhance the buttery flavor of these bars. I don’t recommend skipping this step. 
    • Line the dish with parchment. This is going to allow you to remove the bars and slice them easily. 
    • Do not overbake. The center should still be a little jiggly because they will continue to cook as they cool.
    • Store in the fridge. Since these have a custardy cream cheese layer, they must be kept refrigerated. Store in an airtight container for 3-4 days.

    NUTRITION:

    Calories: 366kcal | Carbohydrates: 63g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 346mg | Fiber: 0.5g | Sugar: 49g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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