Salty Honey and Browned Butter Bars

Barbara Schellinger

390 GRAMS (3 CUPS) ALL-PURPOSE FLOUR

109 GRAMS (½ CUP PACKED) LIGHT BROWN SUGAR

½ TEASPOON TABLE SALT

283 GRAMS (20 TABLESPOONS) SALTED BUTTER, MELTED AND SLIGHTLY COOLED

subheading: FOR THE FILLING:

113 GRAMS (8 TABLESPOONS) SALTED BUTTER, CUT INTO 8 PIECES

107 GRAMS (½ CUP) WHITE SUGAR

167 GRAMS (½ CUP) HONEY

2 TABLESPOONS FINE CORNMEAL

¾ TEASPOON TABLE SALT

3 LARGE EGGS, PLUS 1 LARGE EGG YOLK

109 GRAMS (⅓ CUP) LYLE’S GOLDEN SYRUP (SEE HEADNOTE)

½ CUP HEAVY CREAM

2 TEASPOONS VANILLA EXTRACT

2 TEASPOONS CIDER VINEGAR

1 TEASPOON FLAKY SEA SALT

Mist a 9-by-13-inch baking pan with cooking spray. Line the pan with a 16-inch length of foil perpendicular to the pan’s length; fold the foil widthwise so it fits neatly in the bottom of the pan and allow the excess to overhang the sides. Mist the foil with cooking spray.

To make the crust, in a large bowl, whisk together the flour, sugar and salt, breaking up any lumps of sugar. Drizzle in the butter and stir with a silicone spatula until the mixture is evenly moistened and crumbly. Transfer the mixture to the prepared pan and, using your hands, press the dough into an even layer in the bottom of the pan and 1 inch up the sides; the side walls should be about ¼ inch thick (it’s fine if the sides are not perfect). Using a fork, poke holes in the bottom of the crust. Refrigerate, uncovered, until the crust is firm to the touch, 30 to 45 minutes. Meanwhile, heat the oven to 350°F with a rack in the middle position.

Bake the chilled crust until lightly browned, 12 to 15 minutes. Cool on a wire rack while you make the filling; leave the oven on.

To make the filing, in a 10-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a large heatproof bowl, making sure to include the milk solids. Cool, stirring occasionally, until just warm to the touch.

To the browned butter, whisk in the sugar, honey, cornmeal and table salt. Add the whole eggs and yolk, then gently whisk to combine. Whisk in the syrup, cream, vanilla and vinegar until homogeneous. Pour the filling into the crust. Bake until the edges are puffed and the center wobbles slightly when the pan is gently jiggled, 30 to 35 minutes.

Transfer to a wire rack and sprinkle the surface with the flaky salt. Cool for at least 3 hours. Remove the bars from the pan, using the foil overhang as handles, and set on a cutting board. Using a chef’s knife, cut into 16 to 20 pieces.

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