- 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
- 3/4 cup unsalted butter
- 2 large eggs, at room temperature
- 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 pan 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 pan and bake for 18 minutes, until golden brown. Transfer to a wire rack and cool for 20 minutes.
- For the 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 for 10 minutes.
- 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 and arrange cherries in a single layer across the top, gently pressing them in.
- Return pan to oven and bake for 37 to 38 minutes, until filling is puffed and golden brown and a toothpick inserted in the center comes out clean. Cool bars 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 sharp knife. Store bars in a single layer in an airtight container in the refrigerator; let come to room temperature before serving.
Recipe adapted from Smitten Kitchen
Keywords: Brown Butter, Cherry, Bars, Cookie Bars