This recipe dates back at least 50 years for me. I’m pretty sure it was one of the first things I ever baked from start to finish without help. An easy bar to make, with ingredients that are usually on hand, this is perfect for when you’re short of time. Regardless of how long ago the recipe became part of my mother’s repertoire, it still stands well today as part of a cookie & bar file.
Makes one 8” x 8” pan ~ 16 squares
Ingredients
¾ c flour
1 t baking powder
¼ t salt
¼ c butter
1 c packed brown sugar (about 220 grams)
1 t vanilla
1 egg
½ c chopped walnuts (or pecans)
Directions
Preheat oven to 350°
Lightly grease an 8” x 8” pan.
Line it with one length of parchment long enough that you’ll be able to use the ends to lift out the whole slab when cooked, and cut or folded the parchment to fit the width. No need to cover the two exposed sides.
In a small bowl, whisk together the flour, baking powder & salt.
Heat the butter in a saucepan over medium heat, until just foaming.
Remove from heat, and stir in the brown sugar and vanilla, until fully incorporated.
Add in the egg, and stir well.
Stir in the walnuts.
Stir in the dry ingredients, until well mixed.
Spoon into the prepared pan, and smooth the batter level.
Bake for 25 minutes.
Let cool for 15 minutes, run a knife down the two exposed sides, and lift the ends of the parchment to move the whole slab to a cutting surface.
Cut into 16 squares.
Serve when cooled.
farmhouse cook 