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Brown Butter Jam Bars

December 13, 2010


Sometimes it’s nice to take a break from chocolate. I work at a chocolate cafe full time, so [one of] the last things i want to do is making something really chocolate-y.

I saw on Crepes of Wrath these jam bars, it’s a crappy day outside, and i wanted something relatively easy and not so complicated to make. I had never made anything with browned butter before, but once i made it, oh man. I really need to use it more often. It really gives off a nutty aroma.

so yeah, seriously make these. Very easy and quick. You can really use any jam for this, next time i want to try strawberry. This time i used black raspberry, which i didn’t even know Smuckers makes.

Brown Butter Jam Bars
from Crepes of Wrath

The Crust:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 1/2 cups all-purpose flour

For The Filling:
3 large eggs
1 cup granulated sugar
3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 cup jam or jelly, dealer’s choice

1. Preheat the oven to 375 degrees F. To make the crust, melt 1 cup of butter in a pan at medium-high heat till the butter starts to brown. When the butter is amber in color and smells slightly nutty, strain through a sieve into a heat-proof container, such as a small glass mixing bowl. Place in the freezer for 30-40 minutes until thickened and semi-frozen. Combine the powdered sugar and flour in a large bowl, then use a pastry cutter or your hands (I prefer my hands) and add in the butter until a dough is formed. Press into a lined and/or greased 9×13-inch pan and chill in the freezer for 15 minutes. Bake for 18-20 minutes, or until lightly golden and set, then remove from the oven and set aside.

2. To make the filling, whisk together the eggs, sugar, and flour in a large bowl. Brown the remaining butter, then pour the butter into the egg mixture very slowly, whisking as you do it so the eggs don’t scramble. Whisk in the vanilla.

3. Pour half of the filling over the baked crust, then spoon large dollops of the jam over the filling, reserving about quarter to top the bars with. Pour the rest of the filling over the jam, then spoon small dollop over the top with the remaining jam (you can add a bit extra jam if you feel like it needs it). Don’t worry if it looks a little messy or weird, it’ll look pretty when it’s baked! Bake until the filling is golden brown in color, about 25 to 30 minutes, also at 375 degrees F. Allow to cool completely [i stuck it in the fridge for about 10 minutes after i let it cool on the counter for 20 minutes] and cut into bars.


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  1. I’m glad you liked them! It was my first use of browned butter, too – what a life changer! Yours look perfect!

  2. THIS LOOKS FRIGGIN AWESOME! How do they keep?

    • One for the Oven permalink

      they keep fine. you don’t need to refrigerate them! how awesome is that.

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