Tuesday, January 25, 2011


Yield: 10

prep time:

cook time:

total time:


  • 1 cup (130 grams) all-purpose flour
  • 8 Tbs (1 stick, 4 ounces or 115 grams) unsalted butter
  • 1 cup (190 grams) light or dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp flaky sea salt, or 1/4 teaspoon coarse sea salt
  • 1 1/2 cups mix-ins of your choice
  • Ideas for additions:
  • Chopped nuts, toasting them first for better flavor
  • 2 Tbs espresso powder
  • 1/2 tsp mint or almond extract in place of the vanilla
  • 1/2 cup dried fruit
  • 1/4 cup bourbon, scotch or other whiskey (increase the flour by 1 tablespoon)
  • a mix of chopped chocolate or candy bars (toffee bits would be fantastic here);
  • peanut butter chips instead of chocolate chips


  1. Heat oven to 350°F.
  2. Butter an 8×8-inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.
  3. Measure the sugar and place into a medium sized heatproof bowl.
  4. Put the butter into a small saucepan over medium heat and allow it to melt.  Stir occasionally until you see the butter is starting to brown.  Remove from heat and add to the bowl with the sugar and begin whisking until smooth.  This should cool the mixture to lukewarm.
  5. Whisk in egg, vanilla and the sea salt.  Add the flour by stirring in with a sturdy spatula or wooden spoon.
  6. Scrape into your prepared pan, smooth the surface and bake for 20-25 minutes until lightly browned.
  7. Remove when cooked, allow to cool for 10 minutes, then lift out by grasping the parchment paper or slide onto a cutting surface.  Cut into your desired square size.  Store at room temperature in an airtight container for up to a week.

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