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
Crust
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

Filling
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.