This recipe can be made with any berry you have around. If you use tart berries like I did, you will probably want to sprinkle an extra couple teaspoons of sugar on the berries before you pour on the filling. If you use raspberries, you probably won't need this extra step. This recipe works equally well with ungodly amounts of berries as it does with just a couple handfuls - feel free to customize for your fruit preferences. The name, however, must stay as it is, because everyone loves a good tongue twister.
Brown Butter Berry Bars
Adapted from Smitten Kitchen
Makes 16 2-inch bars
7 tablespoon butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon flour
Pinch of salt
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup flour
1 teaspoon vanilla extract
1 stick butter, cut up into cubes
At least two large handfuls of berries - I would suggest at least two clam shells
To make the crust:
Preheat oven to 375 degrees. Line 8x8 or 9x9 baking pan with parchment paper - use two overlapping rectangles so the paper covers the sides as well.
Mix together melted butter, sugar, and vanilla in a small bowl. Then add in flour and salt and mix until incorporated. Add dough to papered pan and use fingers or a spatula to press the dough evenly into a thin layer in the pan. Bake a 375 degrees until just lightly browned, about 18 minutes. When done, cool the crust in the pan before adding the filling.
To make the filling:
Cook butter in a small saucepan over medium heat until light brown in color. Stir often and be careful not to burn it. The browning will take at least five minutes, maybe more. Once browned, remove the butter to a glass measuring cup to cool slightly.
In a medium bowl whisk sugar, eggs and salt. Add flour and vanilla and whisk until well incorporated. Slowly stir in browned butter until smooth.
Arrange berries on top of crust and pour filling over top. Bake at 375 until a tester comes out clean, roughly 35 minutes or so. Cool completely in the pan and then remove the bars for slicing using the parchment paper overhang. After a day the bars need to be kept in the fridge.