I love this recipe because it comes together so easily. Has a caramel-like taste and is easy on the pocket book. You can double this recipe if desired and use a 9X13 pan. Bake 25-35 mins.
Ingredients
1/2 cup unsalted butter, melted
1 cup brown sugar, firmly packed
1 egg,
1 tsp vanilla extract
1 cup flour
1 scant tsp baking powder (a little less than a tsp)
1/2 tsp salt (omit if you using salted butter)
Instructions
Prepare your pan. I use a 7X11 pan. You may wish to use a 9X9. Line with foil. (see this trick) and grease ONLY the bottom, then flour. (approximately a tbsp)
Melt butter and cool. Add brown sugar and blend well. If your butter is still fairly warm here's a trick for adding the egg: place the shelled egg in a coffee cup and set it in hot tap water to bring it close to temp with the butter and it won't seize) Add egg and blend in well with a whisk. Don't have any stray egg white.
Now add flour, baking powder, and salt. (I sprinkle the powder and salt evenly over the flour-no need to mix together first). Blend together and mix all the flour, etc in. You don't want large streaks of flour. Now place batter in pan and spread out as evenly as possible.
Bake at 350F for 22-25 mins. You want the edges to be firm and the center should have a few crumbs clinging on toothpick.
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