Mom cites the source of this recipe as The Boston Cooking-School Cook Book by Fannie Merritt Farmer.
For a double-batch, you will need:
2/3 cup butter - this is a full stick plus 2 tbsp
2 cups brown sugar - for best results, pack it
1 1/2 cups flour
2 tsp baking powder
1 tsp vanilla - the real thing, not the flavoring
Mom says to simply melt the butter, add the remaining ingredients, and spread it into a buttered pan. And, really, that's all there is too it. My only addition is to measure the other ingredients into a large mixing bowl and add the melted butter. I used a rubber spatula to mix everything together, which took under a minute.
Bake for 25 minutes at 350 and cool on a wire rack.
|Pack the brown sugar into your measuring cup|
|It should look like this when you add it to your bowl|
|Melt the butter|
|The batter does come together quickly|
|It's thick s you'll need to spread it out|
|It should look like this when it's done|