Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
| Servings | Prep Time |
| 12 bars | 30 minutes |
| Cook Time |
| 45-55 minutes |
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Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
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Ingredients
Crust
- 8 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 4 tablespoons almond flour
- 3 tablespoons cocoa powder
- 1 pinch salt
Filling
- 1 stick unsalted butter, cut into pieces
- 1/2 cup sugar
- 2 large eggs
- 1 pinch salt
- 1/4 cup all-purpose flour
- 2 1/2 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 1 pound cherries, pitted
- 1/2 cup dark chocolate chopped
Servings: bars
Instructions
Crust
- Preheat over to 375°F. Line bottom and sides of 8×8-inch square baking pan with baking paper. Leave paper two inches over the rim. It will help you lift the bars once baked. mix melted butter, sugar, and vanilla in medium bowl, Add flour, almond flour, cocoa powder and salt and stir until incorporated. Transfer dough to your prepared pan, press the dough evenly across the bottom of the pan. Prick crust with a fork to prevent from puffing up. Bake the crust until golden, about 18 minutes ,Transfer crust to rack and cool in pan.
Filling
- Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Cool slightly.
- Whisk sugar, eggs, and salt in medium bowl to blend. Add flour, chocolate powder and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
- Scatter pitted cherries and chocolate in bottom of cooled crust. Pour browned butter mixture evenly over the fruit and chocolate. Bake until filling is firm and tester inserted into center comes out clean, about 40 minutes, Cool completely in pan on rack.
- Remove cooled bars from pan lifting from the overhanging paper and place them on a cutting board . Cut them into squares with a very sharp knife.
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