In a medium sauce pan melt butter over medium heat. Bring to a boil as you are making browned butter. Swirl butter so it doesn’t burn. It will hiss and sputter and then when it stops you can remove from heat. Let butter cool.

Preheat oven to 350. Line a 9 x 13″ pan with foil and coat with nonstick spray. Set aside.

Add brown sugar to butter in pot and stir to combine. Add eggs, vanilla and salt and stir until smooth. Now stir in flour and mix until incorporated. Set aside.

Whisk sugar and cinnamon together. Sprinkle half on bottom of pan. Spread dough on top of that. You may need to use your fingers to spread it. Sprinkle remaining cinnamon sugar on top of that.

Bake for 20-30 minutes, until edges are light golden. The interiors should still have a wet texture, similar to a fudgy brownie.

For Penuche Frosting:

In a saucepan melt butter. Add brown sugar and half and half and bring to a boil. Cook at boiling point for 1 minute. Remove from heat and stir in vanilla and confectioners sugar. If it hardens too quickly feel free to add a few more drops of half and half. Pour and spread quickly over bars. This hardens to a candy like consistency and doesn’t stick like regular frosting…kind of an extra added treat.

Glaze:

Combine chocolate chips, butter and corn syrup in a glass measuring cup. Heat in microwave  and heat in intervals until chips are melted and mixture is smooth, stirring at each interval. Add vanilla. Drizzle over frosting!