I wonder if people really ask their neighbors to borrow cups of sugar. It happens all the time on older television shows, facilitating friendships between spirited women and will-they-or-won’t-they love matches between handsome guys and pretty gals.
Last night, I fell one half-cup short of the requisite two cups of packed light brown sugar in this recipe. For a brief moment, I thought about running next door to ask if my neighbors had any, but I settled on a quick internet search and found the solution. (As it turns out, mixing equal parts dark brown sugar and white sugar will yield a similar flavor and texture.) And then, I wanted to know who came up with the world’s baking substitutions? Who took the time to experiment, and how did they get the ratios just right? Whoever they were, I’m grateful for them, for their bravery to try something new instead of just abandoning their recipes, and then for sharing that knowledge with the rest of us.
- 1 cup butter, melted
- 2 cups packed light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 2 eggs
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Butter a 13 x 9 baking dish.
In a large mixing bowl, combine brown sugar and melted butter; mix well.
Stir in baking powder, salt, and vanilla until well combined.
Add flour and stir until well combined.
Add eggs and stir until fully incorporated.
Stir in chocolate chips.
Spread batter in buttered pan and bake for 35 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean.
Cool completely in the pan.