Sunday, July 19, 2015

Brown Butter Cherry Bars

I made these bars last night after we had the cherries pitted. I froze most of them and saved a few just to eat. I had cherry bars for breakfast. 
I did not line my pan with parchment paper, I do recommend it. Another suggestion is to be sure to watch the butter when browning it. I burned my first batch.

Brown Butter Cherry Bars
Adapted from Smitten Kitchen
1 1/2 cups flour
1/2 cup graham flour
1/8 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
3/4 cup unsalted butter, melted
1/2 cup sugar
2 Tbsp light brown sugar
1/2 tsp vanilla extract
3/4 cup unsalted butter
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
1 tsp almond extract
6 Tbsp flour
1/8 tsp salt
4 cups fresh cherries, pitted
Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking dish and bake for 18 minutes, until golden brown. Transfer to a wire rack and cool for 20 minutes.
To prepare filling, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup to cool slightly. Whisk eggs, sugar and extracts in a medium bowl; add flour and salt and whisk until smooth. Gradually pour in cooled brown butter; whisk until completely blended.
Pour filling over crust; arrange cherries in a single layer across the top, gently pressing them in. Bake for 37 to 38 minutes, until filling is puffed and golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares using a serrated knife. Store bars in a single layer in an airtight container in the refrigerator; let come to room temperature before serving.
Yield – 32 bars
Calories – 160 (per bar)
Carbs – 18
Here's the website where I found the recipe. Let me know if you try it. 


  1. Linda, Where did you say you was thinking of coming by for coffee and some of those bars. :):)Those look wonderful. Did your g.son pit the cherries? Blessings for a great Sunday, xoxo,Susie

  2. Another recipe to add to my box...they look really good.

  3. Looks like you all had a great time cherry picking. I love the fruit-head photos, those are great! More power to you for pitting all those cherries, that must have taken hours to do. Your cherry bars look really yummy! Tart cherries are great for fighting inflammation, they're a super food.

  4. This looks really good! Thank you for sharing.
    Have a great evening.