Raspberry Brown Butter Bars
Recipe GLPRe96087a6754767
These delicate raspberry brown butter bars feature a tender, buttery crust topped with a custard-like filling studded with fresh raspberries. The brown butter adds a rich, nutty flavor that complements the bright tartness of the fruit. A simple yet elegant bar cookie that's perfect for any occasion.
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Ingredients
1 cup plus 1 tablespoon all purpose flour
7 tablespoons unsalted butter, melted
1/2 cup sugar
2 teaspoons vanilla bean paste
1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
12 ounces fresh raspberries
Directions
Preheat your oven to 375°F. Line an 8x8-inch baking pan with two strips of parchment paper arranged in an X pattern, allowing the edges to overhang the sides for easy removal. Set the prepared pan aside.
In a large heatproof bowl, melt 3 tablespoons of the butter. Add 1/4 cup of the sugar, the vanilla bean paste, and the vanilla extract to the melted butter. Whisk until the mixture is smooth and well combined.
Add 1/2 cup plus 1 tablespoon of the flour and 1/8 teaspoon of the salt to the butter mixture. Stir gently until just combined; do not overmix.
Transfer the dough to the prepared pan and use your fingers to press it evenly across the bottom and up to the edges of the pan.
Bake the crust for approximately 18 minutes until it is slightly puffed and golden brown. While the crust bakes, prepare the filling by melting the remaining 4 tablespoons of butter in a small saucepan over medium-high heat. Continue heating, swirling occasionally, until the butter turns a toasty brown color, about 5 to 6 minutes. Watch carefully to avoid burning.
Pour the browned butter into a glass measuring cup to cool slightly.
In a medium bowl, whisk together the 2 eggs, remaining 1/4 cup sugar, and remaining 1/8 teaspoon salt until well combined.
Add the remaining 1/2 cup flour to the egg mixture and whisk until smooth. Gradually pour the cooled browned butter into the egg mixture while whisking constantly until the filling is completely smooth with no streaks or lumps.
Remove the crust from the oven and arrange the fresh raspberries in even rows across its surface. Carefully pour the filling batter over the raspberries, being mindful not to disturb their placement.
Return the pan to the oven and bake until the filling is puffed, golden brown, and a toothpick inserted into the center comes out clean, approximately 30 to 40 minutes depending on your oven. Begin checking around 30 minutes.
Allow the bars to cool completely in the pan. Using the parchment paper overhangs, carefully lift the entire sheet from the pan and transfer it to a cutting board. Use a sharp knife to cut into 16 even squares.
Serve the bars at room temperature.
