Ingredients
- Bars:
- 1 cup unsalted butter – softened
- 1/2 cup brown sugar
- 3/4 cup confectioners’ sugar
- 2 tsp pure vanilla extract
- pinch of salt
- 3 eggs
- 2 cups Kamut flour (2 1/2 cups all-purpose)
- Brown Sugar Filling:
- 1 cup brown sugar lightly packed
- 1 Tbsp ground cinnamon
- 2 Tbsp flour
- 3 Tbsp unsalted butter melted
- Cinnamon Glaze:
- 1 cup confectioners’ sugar
- 1 ½ tsp ground cinnamon
- ½ tsp vanilla extract
- pinch of salt
- 3-4 Tbsp heavy cream or milk
*For all sugar referenced above, I use SWERVE sugar replacement to save thousands of calories and avoid refined table sugar
Directions
-
- Begin by preheating your oven to 325℉.
- Line an 8-inch square baking dish with parchment paper, ensuring the paper extends over two sides for easy lifting later. Lightly spray with baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth and creamy, about three minutes. Add the egg and mix to combine. Add confectioners’ sugar, vanilla extract, and salt, beating until just combined, roughly one minute. Remember to scrape down the sides of the bowl as needed. Gradually add the flour, mixing until just incorporated.
- Divide the dough in half. Firmly press one or the halves into the base of your prepared pan, ensuring an even layer. Shape the remaining dough into an 8×8 inch square on a separate piece of parchment paper and set aside.
- Mix the brown sugar, cinnamon, and flour in a small bowl for the filling. Blend well before incorporating the melted butter.
- Spread this filling mixture evenly over the dough in the pan. Carefully place the reserved dough square over the filling, pressing down gently to secure.
- Transfer the dish to the preheated oven and bake for 30-40 minutes, or until the bars turn a light golden brown and the dough feels set to touch. Once done, remove the bars from the oven and let them cool completely.
- While the bars cool, prepare the glaze. Whisk together the confectioners’ sugar, cinnamon, vanilla, salt, and heavy cream until smooth. Once the bars are cooled, lift them out of the pan using the parchment paper overhang.
- Drizzle the glaze over the bars and use an offset spatula to spread the glaze evenly.
- Allow the glaze to set, then cut the dessert into squares. Serve and enjoy!
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What are the macros on this? Also why did my glaze turn out a brown color not white 😂