As for the fruit you use, no need to limit yourself to either cherries or raspberries — use whatever looks best by you right now, or whatever you have on hand. I bet you could even carry this into fall with apple or pear slivers.
Special equipment: Although not a prerequisite to make these, if you’re the type of person who has cherry pitter or even a removable-bottom brownie pan, this recipe will be even more of a cinch.
Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. Congratulations! You’ve just faked a square tart pan.
Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking).
Transfer crust to rack and cool in pan. Maintain oven temperature.
Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool bars completely in pan on rack.
Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they’ll cut neatly and with minimum carnage.
Do ahead: Can be made at least a day ahead, and stored at room temperature. Any longer, keep them cool in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1595g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1762 (64%)|
|Amt Per Serving||% DV|
|Total Fat 195.7g||261 %|
|Saturated Fat 116.1g||581 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 1304mg||401 %|
|Sodium 46942mg||1619 %|
|Potassium 2378.8mg||63 %|
|Total Carbohydrate 206g||61 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 186.4g|
|Protein 53.9g||77 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2747
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