Equipment Needed
- 9×13 inch baking pan
- Parchment paper or non-stick spray
- Electric hand mixer or stand mixer
- Two mixing bowls
- Whisk
- Cooling rack
- Small bowl for glaze
Step-by-Step Instructions
We start by setting the stage for a perfectly baked bar. Preheat your oven and line your 9×13 pan with parchment paper, leaving an overhang on the sides for easy lifting. This is my favorite trick for getting clean, perfect bars out of the pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). This ensures your leaveners are evenly distributed, which is crucial for an even rise. Set this dry mixture aside.
Now, we build the rich, flavorful base of our batter. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for a full 3-4 minutes until it’s light, fluffy, and pale in color. This step isn’t just mixing; it’s incorporating air that will make the bars tender. Scrape down the bowl. Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla and maple extracts. The batter will smell absolutely divine at this point.
Here’s where we bring it all together. With the mixer on low speed, add about one-third of the dry flour mixture to the butter mixture, mixing just until combined. Follow with half of the buttermilk. Repeat with another third of the flour, the rest of the buttermilk, and finally the last of the flour. Mix only until the last streaks of flour disappear. Overmixing is the enemy of tenderness! The batter will be thick, smooth, and spoonable. Pour it into your prepared pan and spread it into an even layer with a spatula.(See the next page below to continue…)