This recipe is adapted from a Shaker recipe I found in the Penzeys Spices magazine, Summer 2012 edition. I made it my own by browning the butter. If you haven’t tried using browned butter in your baking yet, now would be a good time to do so.
- 1 c. butter
- 2 c. firmly packed brown sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- 2 large eggs, room temperature
- flavored chips or chopped candy bars (optional)
- Preheat oven to 350 degrees. Grease a 9×13-inch pan with butter and set aside.
- In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool. Transfer to a large mixing bowl.
- Using a wooden spoon or sturdy spatula, mix in the brown sugar with the browned butter and stir until completely mixed. Add the baking powder, salt and vanilla and mix well. The batter will be stiff. Whisk the eggs in a small bowl and then add to the batter and stir until incorporated. Stir in any add-ins you may be using.
- Spread the batter in the prepared pan and bake until golden around the edges and the center is still soft, about 30 minutes. Do not over bake. Let cool completely before cutting into small squares.