Friday, July 19, 2013

Blackberry Crumb Bars

-6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
-1 3/4 cups all-purpose flour, plus more for pan
-1/2 cup packed light-brown sugar
-1/2 teaspoon salt
-1/2 teaspoon baking powder
-1 cup confectioners' sugar
-1/2 teaspoon pure vanilla extract
-2 large eggs
-2 containers (5 ounces each) blackberries

1. Preheat oven to 350 degrees.
2. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
3. To make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
4. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat ½ cup room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
5. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes.
6. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

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