I love it when summer arrives; besides the warmer weather it’s also cheery season! My family have been going cherry picking with our friends and their children (five families!) for the past several years. With the fresh cherries we picked, I’ve made Cherry Clafoutis and Cherry Ice Cream in the past, and this year I made these really delicious Cherry Bars.
Ever since I made the Nutella Stuffed Brown Butter Chocolate Chip Cookies with Sea Salt, my family is hooked on brown butter. It’s a magical ingredient for us. The smell of cooking brown butter makes my house smell like a cookie factory and kids hang around the kitchen waiting to see what delicious dessert I am making.
In case you are not sure what brown butter is (don’t worry I didn’t know about it until very recently), it’s not something you “buy”. It’s basically the melted butter with a rich nutty aroma. I added the video clip at the end of the recipe to show you how easily it can be made by cooking unsalted butter in a pan.
My friend Laura of Tutti Dolci recently shared her delicious looking cherry bar recipe, and I knew right away that’s the first cherry dessert I was going to make this year (I opted for her previous cherry bar recipe as ingredients are simpler.). My family is already asking to make these bars again and they were also well liked by my neighbor and my husband’s coworkers whom we shared with.
On the side note, I really enjoyed taking pictures of these bars (can you tell?). I make savory dishes most of the time for the blog and they require for me to take pictures right away. But these bars as well as majority of dessert recipes can tolerate a looooooooong photo shoot session.
And the best part of blogging dessert recipes? I can make them at night time when the kids are sleeping and photo shoot the following day (if I can control my desire to eat right out of the oven).
I hope you enjoy seeing some dessert recipes from time to time, and try making these cherry bars! They are sooooo good!
- 4 cups fresh cherries, pitted
- 2 tsp. all-purpose flour
- 3/4 cup (12 Tbsp./171g) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 2/3 cup (134g) sugar
- 2 cups (256g) all-purpose flour
- 1/8 tsp. salt
- 1 cup (16 Tbsp./227g) unsalted butter
- 3 eggs
- 2/3 cup (134g) sugar
- 1/8 tsp. salt
- 1/2 cup (64g) all-purpose flour
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- Preheat oven to 375F and line a 13 x 9-inch baking dish with parchment paper.
- Pit cherries and toss them with 2 tsp. flour.
- In the bowl of an electric mixer, combine melted butter, vanilla and sugar. Mix on medium speed until well blended and smooth.
- Blend in flour and salt and stir until incorporated.
- Press dough evenly into bottom of prepared baking dish. Bake until crust is golden and slightly puffed, about 18 minutes.
- When the crust is done, transfer to a wire rack and cool crust in pan.
- Meanwhile, let’s make the filling. Cut the butter into a few pieces and place in a saucepan over medium heat. Melt the butter completely stirring frequently with the spatula.
- As the butter heats, it will begin to foam and then bubble. After several minutes, the milk solids will start to become brown on the bottom of the pan. Make sure that milk solids do not stick to the pan. Continue stirring until the butter is evenly browned, being careful not to burn. Remove from the heat and pour browned butter into a glass bowl to cool slightly.
- In the bowl of an electric mixer, combine eggs, sugar, and salt in a medium bowl and whisk all together.
- Add extracts and blend in flour by 1/3 at a time. Whisk all together until smooth.
- Gradually blend in browned butter and whisk mixture until completely blended.
- Arrange cherries over cooled crust.
- Carefully pour filling evenly over fruit.
- Bake for about 30 minutes, until filling is puffed and golden. A skewer inserted in the center should come out clean. Cool bars completely in pan on a wire rack.
- Carefully lift parchment paper to remove cooled bars from pan and place them on a cutting board. Cut them into squares using a knife. Store bars in an airtight container up to one day at room temperature, then store any remaining in the refrigerator.
Metric conversion is from this site.