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Brown Butter Peach Shortbread Bars

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Brown butter peach shortbread bars with a buttery cinnamon-cardamom crust and juicy peaches. An easy summer dessert recipe, perfect with vanilla ice cream.

Ingredients

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  • 1 cup unsalted butter, browned
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 egg
  • 3 fresh peaches, sliced about 1/4-inch thick
  • 2 tablespoons turbinado sugar

Instructions

  1. In a small saucepan over medium-low heat, melt the butter. Continually stir the butter over medium-low heat while it’s browning. The butter will first foam, then turn clear, and gradually begin to turn a light brown. This should take approximately 12 to 15 minutes. The butter is done when small brown bits start to form on the bottom, it begins to smell nutty, and it has turned a light brown color. Remove from heat and let it cool for a few minutes. While it’s cooling, line a small dish with plastic wrap, pour in the cooled butter, and place it in the refrigerator to harden.
  2. Preheat the oven to 375º (190ºC), line a 9 by 13-inch baking pan with parchment paper and coat with cooking spray.
  3. In a medium bowl, add the sugar, baking powder, flour, cinnamon, cardamom, and salt, and whisk briefly to combine.
  4. Cube the hardened brown butter. Add the butter and the egg to the flour mixture. Using your finger, work the butter and the egg into the flour mixture until a crumbly dough has formed. 
  5. Remove approximately three-quarters of the crumbly dough and spread it evenly over the bottom of the prepared pan, pressing down and packing it into the bottom and sides. You can also use the bottom of a measuring cup or small glass to press the dough into the bottom and corners of the pan.
  6. Cut the peaches into 1/4-inch slices; in an even layer, line the sliced peaches over the top of the dough. Spread the remaining one-quarter of the crumbly dough over the peach slices. Sprinkle with the turbinado sugar and bake for 30 to 35 minutes, until the top crumbs and the edges of the bottom crust have become golden brown. Remove from the oven and let cool to room temperature before removing from the pan and cutting.
  7. Cut the bars and serve with a scoop of vanilla ice cream. They are also delicious just on their own. Store the leftover bars in an airtight container in the refrigerator for a few days. You can also store them in the freezer between layers of parchment paper for up to a few months. 

Find it online: https://mostlovelythings.com/brown-butter-peach-shortbread-bars/