Brown Butter Strawberry Struesel Bars

Brown Butter Strawberry Struesel Bars

Ingredients

  • for the crust and crumb topping
  • 1 cup (that's 2 sticks) + 5 Tablespoons unsalted butter, cut into chunks
  • 1 cup granulated sugar (divided into 3/4 cup and 1/4 cup)
  • 1/2 teaspoon salt
  • 2 egg yolks, slightly beaten
  • 1/2 teaspoon almond extract
  • 3 cups + 3 Tablespoons all-purpose flour (GF use Domata)

Directions

  1. Line a 9x13-inch pan with foil, leaving a slight overhang along the edges. Lightly butter the entire foil-lined pan.
  2. Prepare the crust: Have a medium heat-proof bowl on hand for the brown butter.
  3. In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium and, stirring occasionally, cook the butter until it turns golden brown and develops a nutty aroma. Depending on the stove's heat, it can take 5-8 minutes for the butter to brown properly. During this process the butter will first become foamy before changing color, making it difficult to see what's going on. Just be sure to give it a good stir now and then so that the butter doesn't burn. Once it's gorgeous and fragrant, remove the pan from the heat and transfer the butter to a heat-proof bowl. Cool to room temperature. {Note:You want to butter to be cool enough so that it won't scramble the eggs when they're added.}
  4. In a large bowl, combine the cooled brown butter, 3/4 cup of sugar, and salt. Stir till well blended. Add the yolks and the almond extract, whisk until smooth. Using a large rubber spatula or wooden spoon, stir in the flour until you have a stiff dough.
  5. Transfer about 2 cups of the dough to the foil-lined pan and press it evenly onto the bottom.{Note: It doesn't have to be exactly two cups, just keep in mind that whatever dough is left over will be used as the crumb topping.} Refrigerate the pan for about 40 minutes.
  6. Topping: Add the 1/4 cup of sugar to the remaining dough, and using your fingertips, work the sugar into the dough until becomes crumbly and sandy. Cover and set aside.
  7. Place one oven rack on the second slot from the bottom. Preheat to 325 F.
  8. Remove the pan from the refrigerator and prick the crust several times with a fork. {Note: Chilling and pricking the dough will keep it from puffing up too much in the oven.}
  9. Place the pan on the lower oven rack and bake for about 15 minutes, just until the crust begins to set. Don't worry if the center still looks doughy, it's better to under-bake it at this stage.
  10. Remove the partially-baked crust from the oven and place it onto a cooling rack. Turn off the oven