This has been the weirdest week ever. No routine, everything has been off, and bizarre (and also exciting) things are happening left and right. Ever have a week like that? Tuesday was particularly odd. Rainy day, no plans, no Andy all day, just me trying to entertain Hugo as he tries to crawl to every power cord and outlet in the apartment. (How do they know what is off limits!?) Then we find out that we booked a national commercial the two of us! (It shoots today actually.) So yesterday I went and signed my life away (it felt like,) to join the Screen Actor’s Guild! After all my years as an actor in this city it is so cool that I’ve finally joined. So anyway- lets hope Hugo behaves today- I’ll share a link of the commercial when it airs!
So with that huge exciting news came wardrobe fittings, getting Hugo a child performer trust fund opened as well as a work permit (little baby Hugo has a work permit and a trust fund- how cute is that?) Anyway- with all that, I haven’t baked a thing all week. I’m so glad these bars were waiting to be posted so I didn’t have to neglect you even longer.
I made these a couple weeks ago when I was craving a fruity, summery bar that I could throw into the oven quickly and be eating in no time flat. These bars hit the spot! They have a buttery, shortbread crust, tons of juicy berries, and a gooey brown butter custard filling.
You may remember I posted Cherry Brown Butter Bars a couple years ago, and yes- they are the same thing- all I did differently was add vanilla bean paste to the custard…Both versions are so good, but to me nothing beats tart & juciy raspberries- these bars aren’t too sweet and I just adored them.
Have a great weekend you guys! A much overdue baby post coming your way soon!
For the Crust:
- 7 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup plus 1 tablespoon all purpose flour
- of salt
- 1/2 cup sugar
- 2 large eggs
- pinch of salt
- 1/4 cup all purpose flour
- 2 teaspoons vanilla bean paste
- 1/2 cup 1 stick unsalted butter
- 2 6- ounce containers fresh raspberries
- Preheat oven to 375F.
- Line an 8x8 baking pan with two strips of parchment, overlapped like an X so the flaps hang over the pan for easy lifting. Set aside.
- Melt the butter in a large glass or heatproof bowl. Add the sugar and vanilla, whisk until smooth. Add the flour and salt and and stir until just incorporated.
- Transfer the dough to the pan and use your fingers to press it into the bottom and to the edges evenly. Bake for about 18 minutes or until puffed slightly and golden. Keep the oven on.
For the Filling:
- While the crust is baking prep the filling. Brown the butter by melting it in a saucepan over medium high heat until it is toasty brown (it happens quickly, so watch it carefully- for me it took about 5-6 mins.) Pour the brown butter into a glass measuring cup to cool slightly while preparing the rest of the filling.
- Whisk sugar, eggs, and salt together in a medium bowl. Add the flour and vanilla and whisk until smooth. Gradually whisk the browned butter into sugar-egg mixture smooth with no streaks or clumps.
- Arrange the raspberries in rows on the bottom of the cooled crust.
- Carefully pour the batter over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 30-40 minutes (the large range allows for different ovens. Mine only needed about 33 minutes, but the original recipe states 40. Watch carefully!)
- Use the parchment paper tabs to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife.
- Serve room temperature.
Recipe adapted from Smitten Kitchen via Bon Appetit
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g