Ingredients
1 (16 ounce) box light brown sugar
34 cup butter (equals 1 1/2 sticks butter)
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
12 teaspoon salt
1 teaspoon vanilla extract
1 cup nuts, chopped
Method
Sources
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Recipe1M+
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Recipe1M+
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Light brown sugar — chocolate chip cookies, brown butter, sauces
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
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Light brown sugar — chocolate chip cookies, brown butter, sauces
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
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preheat oven to 350 degrees, or 325 degrees if using pyrex or glass. melt brown sugar and butter together. cool mixture for about 5 minutes. add eggs. mix flour, baking powder, salt, vanilla and nuts together. add to other mixture. mix well. bake in greased 9 x 13 pan at 350 degrees for 30 minutes ~ if using pyrex or glass, reduce temperature to 325 degrees for 30 minutes. top with chocolate frosting, if desired ~ i usually don't!