Equipment Needed
- 9×13 inch baking pan
- Parchment paper or non-stick spray
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
First, I line my 9×13 pan with parchment paper, leaving a little overhang on the sides. This is my secret weapon for perfect, clean lifts. I tried just greasing the pan once, and while it worked, the bars stuck stubbornly in the corners. With parchment, you get a flawless release every single time. Then, in my large bowl, I cream together the room-temperature butter and sugars. I let the mixer run for a full 2-3 minutes until the mixture is pale, fluffy, and almost looks like frosting. This isn’t just busywork; it incorporates air, which is key for that perfect texture.
Next, I beat in the egg and vanilla until everything is silky smooth. In a separate bowl, I whisk together the flour, baking soda, and salt. Now, here’s a tip I learned the hard way: add the dry ingredients to the wet in two or three batches, mixing on low speed just until the flour disappears. That first time, I dumped it all in at once and my kitchen looked like a flour bomb went off! Overmixing is the enemy of tender bars, so once you see no more dry patches, stop.(See the next page below to continue…)