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by Heather Harris Brady

The blog has been in a bit of a baking drought lately, because quite frankly, we’ve been in a drought! I’ve been spending about two hours every day out watering to keep my gardens going and it’s cramping my baking style. But I’m here to make it up to you – today we’ve got these amazing bars and we’re heading into a birthday weekend, so next week there will be PIE.

For whatever reason I’ve never felt too creative with Bing cherries. Maybe it’s because they are such stainers, we tend to just eat them fresh. But after I had yummy almond cherry crisp made with Bings I decided to get them another look. The base of these bars is a chewy almond BROWN BUTTER (heck yeah!) blondie-type batter, sprinkled with Bings and topped with more almond streusel.  I was a little worried the cherries would juice up and stain the batter but they didn’t – they stayed intact and baked up in a very pretty – tasty – way. Once the butter is browned you dump in the rest of the ingredients and badaboom you’ve got badabings!

BTW, you could easily sub in a GF flour mix for the regular flour.

Badabing Chewy Cherry Bars, Makes on 9 x 13 pan (about 15 bars)

  • One stick of butter
  • 3/4 c. brown sugar
  • 1/4 c. white sugar
  • Four eggs
  • 1 t. almond extract
  • 1 t. baking soda
  • 3/4 c. almond flour
  • 1 c. unbleached all-purpose flour
  • 2/3 c. quick-cooking oatmeal
  • 1/3 c. wheat germ
  • 1 c. Bing/dark sweet cherries, halved and pitted

For the streusel:

  • 3 T. softened butter
  • 3/4 c. oatmeal
  • 2/3 c. brown sugar
  • 1/3 c. flour

Heat the butter over medium heat in a saucepan until you start getting a nutty brown color. Take it off the heat and set it aside to cool to lukewarm.

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Preheat the oven to 325. Pour the butter into a mixing bowl and stir in the sugars, then beat the eggs in one at a time, followed by the almond extract.

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Add the flours, oatmeal, wheat germ, and baking soda.

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Pour the batter into a lightly greased 9 x 13 pan. Top it with the cherries and slide that bad boy into the oven.

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While the bars are baking mix up the streusel. Combine all the streusel ingredients and work them together with your fingers until crumbly.

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Check the pan in the oven. When the edges are brown and the center is nearly set (about 20 minutes), remove the pan from the oven, quickly sprinkle it with streusel and return it to the oven for another 10 minutes. The streusel should lightly brown.

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Let the bars cool and cut them into squares.

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Store leftovers at room temperature covered with plastic wrap. Because of the brown butter these actually get better over the next day or two.

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One year ago: Stuffed Zucchini

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