Description
These brown butter cherry bars are a sight to behold! The crust is a buttery shortbread-like crust, the filling is packed with cherries and a rich, soft brown butter custard and the edges get crisp and caramelized from the cherry juices and butter. It’s the most perfect combination of flavors!
Ingredients
CRUST:
- 7 tablespoons (99 grams) butter, melted
- 1/3 cup (66 grams) granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup plus 1 tablespoons (128 grams) all-purpose flour
- Pinch of salt
FILLING:
- 1/2 cup (99 grams) granulated sugar
- 2 large eggs
- Pinch of salt
- 1/4 cup (30 grams) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 stick (113 grams) butter
- 1 pound (16 ounces) sweet dark red cherries (12 ounces pitted plus a few extra for you!)
- Confectioners’ sugar, for dusting
Instructions
- To make the crust: Preheat the oven to 375°. Lightly spray an 8 x 8-inch square baking pan with nonstick spray. Prepare two handles of parchment with slight overhang to fit into the pan; place them perpendicular to each other so you can lift the bars out of the pan when cooled.
- In a medium mixing bowl, combine the melted butter, sugar and vanilla and stir together. Add the flour and salt and stir until a sticky dough forms. Place the dough in the prepared baking pan and press down into an even layer with your fingers. Transfer to the oven and bake until lightly golden, about 18 minutes. Remove from the oven and let cool slightly while you prepare the remaining ingredients.
-
Melt 1 stick of butter in a small saucepan over medium heat. It will melt, separate into milk solids and clear butter, foam and then start browning. It will take a lot longer than you think it will, but do not venture far and stir often, because once it starts to brown, it will go quickly. Once the butter is browned and smells nutty, it is ready. Transfer to a small bowl and cool slightly.
- Whisk the sugar, eggs and salt together in a medium bowl until combined. Add the flour, vanilla and almond extracts and whisk until smooth. Once the browned butter has cooled slightly, slowly whisk it into the filling until well-blended.
- Arrange the pitted cherries in the bottom of the parbaked crust. Carefully pour the filling mixture over the top; do this slowly and use to a spoon to help ensure the mixture is evenly dispersed all the way tot the edges over the cherries.
- Transfer the bars to the preheated oven and bake for 35 to 40 minutes, until a cake tester inserted in the center comes out clean. Cool the bars completely in the pan before using the handles to remove. Cut into squares of your desired size (use a sharp knife to keep the cherries intact!).
Notes
Inspiration: Cherry Brown Butter Bars on smittenkitchen.com
- Category: Bars & Brownies