Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Small bowl for glaze
- Cooling rack
Step-by-Step Instructions
First, I always line my 9×13 pan with parchment paper, leaving an overhang on the sides. This is my secret for perfect, crumble-free removal and easy glazing. I learned the hard way when I tried to glaze and cut in the pan, and it was a sticky, messy ordeal. Next, in my large bowl, I whisk together the dry ingredients: flour, both sugars, baking powder, salt, cinnamon, and nutmeg. I take my time here to ensure the baking powder and spices are evenly distributed, which guarantees every bite is perfectly spiced and risen.
In a separate bowl or large measuring cup, I whisk together my wet ingredients. I combine the room-temperature eggs, milk, melted (but slightly cooled) butter, and vanilla extract. The key is to make sure these ingredients are not cold. Using cold milk or eggs straight from the fridge will cause the melted butter to solidify into little lumps, which makes for an uneven batter. I whisk until the mixture is smooth and completely combined.
Now, I pour the wet ingredients into the bowl with the dry ingredients. I switch to a spatula and gently fold everything together. The batter will be thick, smooth, and slightly lumpy—that’s perfect! I stop mixing the moment the last streak of flour disappears. Overmixing is the enemy of a tender, soft bar; it develops the gluten and makes them tough. I scrape the batter into my prepared pan and use the spatula to spread it into an even layer, nudging it into the corners.(See the next page below to continue…)