This was the strangest week ever. No routine, everything was off, and strange things (and exciting) occur to the left and right. Always have a week like that? Tuesday was particularly strange. Rainy day, no plans, no Andy all day, just me trying to entertain Hugo as he tries to crawl each power cord and outlet in the apartment. (How do they know what is off limits!?) Then we discover that we booked a commercial national both of us! (He pulls today.) So yesterday I went and signed my life away (it seemed,) to join the Guild of film actor! After all my years as a player in this town, it is so cool that I finally joined. So anyway lets hope Hugo behaves today- I'll share a link advertising when it airs!
So with this huge exciting news came accessories wardrobe, Hugo obtain a trust fund for the child open artist and a work permit (Hugo little baby has a work permit and a trust FUND- how cute is that?) anyway with all this, I have not done a thing all week. I'm so glad these bars were waiting to be posted, so I do not neglect you even more.
I made there these few weeks when I died a fruity, summery bar that I could throw in the oven quickly and be eating in no time flat. These bars have hit the spot! They have a butter crust, shortbread, tons of juicy berries, and a brown gooey butter filling of custard.
You may remember that I posted Cherry Brown Butter Bars last few years, and yes- they are the same thing-everything I did differently was to add the vanilla bean pastry cream ... both versions are so good, but for me, nothing beats the pie and juice for cooking raspberries- these bars are not too sweet and I have the worshiped.
Have a great weekend you guys! A baby submit much delay on your way soon!
- 7 tablespoons unsalted butter, melted
- ⅓ cup sugar
- ¼ teaspoon vanilla extract
- 1 cup + 1 tablespoon all-purpose flour
- salt
- ½ cup sugar
- 2 large eggs
- pinch of salt
- ¼ cup all-purpose flour
- 2 teaspoons vanilla bean paste
- ½ cup (1 stick) unsalted butter
- 2 containers of 6 ounces of fresh raspberries
- Preheat oven to 375F.
- Line a 8x8 baking pan with parchment two bands, overlapped like an X so that the shutters hang on the shelf for easy lifting. Put aside.
- Melt butter in a large glass bowl or heat. Add sugar and vanilla with a whisk until smooth. Add flour and salt and stir until incorporated.
- Transfer the dough to the pan and use your fingers to press it into the bottom and sides evenly. Bake for about 18 minutes or until slightly puffed and golden. Keep the oven
- While the crust is baking prepare the filling. Brown butter by melting in a saucepan over medium heat until toasted brown (it happens quickly, so watch Carefully- for me it took about 5-6 minutes.) Pour the brown butter in measuring cup glass to cool slightly while preparing the remaining filling.
- Whisk the sugar, eggs and salt in medium bowl. Add flour and vanilla and whisk until smooth. Gradually whisk in the brown butter smooth sugar-egg mixture without streaks or clumps.
- Arrange the raspberries in rows on the bottom of cooled crust.
- Carefully pour the batter over fruit. Bake until filling is puffed and golden bars and tester inserted in center comes out clean, about 30-40 minutes (range allows different ovens. Mine only need about 33 minutes, but the original recipe 40. Watching shows!)
- Use the tabs parchment paper to carefully remove the cooled bars from pan and place on a cutting board and cut into squares with a sharp knife.
- Serve room temperature.