Cherry Brown Butter Bars: Kidney Friendly Cherry Dessert
I look forward to cherry season all year long. I know it has finally come when the price drops from $5.99/lb to finally <$2.99/lb. Sometimes, I can get overly ambitious with my cherry purchases and can’t seem to quite finish the bag before they start to look withery (yeah, I know, not a word).
This is where it is good to have a few handy baked good ideas on hand. Enter: Cherry Brown Butter Bars – a beautiful, tasty kidney friendly cherry dessert.
The plus side of using a shortbread-type recipe is that you really limit sodium without sacrificing flavor (thanks unsalted butter!). We also used shortbread for chocolate-free s’mores a couple of weeks back and loved the results. So now to making our own shortbread…
We really enjoyed the crispy crust on the bottom (a true shortbread) of this kidney friendly cherry dessert. Although the topping with cherry filling wasn’t as creamy as I hoped, it still tasted great. AND with only 27 mg sodium, 27 mg phos, and 64 mg potassium they are more than kidney friendly. I think they would taste even more amazing with a little bit or orange zest and some orange extract in the creamy top. But, that is another recipe for another day.
- ¾ cup unsalted butter, melted
- ⅔ cup sugar
- ½ tsp vanilla extract
- 2 cups plus 2 Tbsp flour
- ⅛ tsp salt
- Creamy Top and Cherry Filling
- 1 cup unsalted butter, diced
- 3 eggs
- ⅔ cup sugar
- ⅛ tsp salt
- ½ cup flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 cups cherries, pitted, tossed with 2 tsp flour
- Preheat oven to 375°F and line a 13 x 9-inch baking dish with parchment paper.
- Mix melted butter, sugar, and vanilla in a medium bowl with a spatula. Add flour and salt and stir until incorporated. Press dough evenly into bottom of prepared baking dish. Bake until crust is golden and slightly puffed, about 18 minutes. Transfer to a wire rack and cool crust in pan.
- To prepare 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 slightly. Whisk together eggs, sugar, and salt in a medium bowl. Add flour and extracts and whisk until smooth. Gradually whisk in browned butter; whisk mixture until completely blended.
- Arrange cherries over cooled crust and carefully pour filling evenly over fruit. Bake for about 30 minutes, until filling is puffed and golden, and a toothpick inserted in the center comes out clean. Cool bars completely in pan on a wire rack. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares using a serrated knife. Store bars in an airtight container up to one day at room temperature, then store any remaining in the refrigerator.