There's really not much else to say.
(Source: The Kitchenarian adapted from Williams-Sonoma)
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
2 teaspoons cinnamon
1 stick, unsalted butter
1 1/2 cups light brown sugar
1 egg plus 1 egg yolk, brought up to room temperature
1 1/2 teaspoons vanilla
1. Preheat oven to 350F.
2. Line a square 8X8 or 9x9 inch pan with parchment paper and then grease the pan.
3. In a small bowl, whisk the flour, salt, and cinnamon together- set aside.
4. Melt the butter and brown sugar together. Cook for 1 minute until it just starts to bubble around the edges- but don't let it come to a boil. Pour into a large bowl and let it cool for about 10 minutes.
5. Add the vanilla to the butter/sugar mixture and then the egg and egg yolk. Whisk together. Add the flour mixture and stir with a wooden spoon- just until combined.
6. Pour into your prepared pan.
7. Now here's the trick, instead of baking these for the recommended 25-35 minutes, bake for 20-25 minutes. (I like them at about 23 minutes.) They will be set on top but still slightly jiggly in the center.
8. Remove them from the oven and allow to cool completely in the pan on a cooling rack. When cool- allow to firm up in the refrigerator for a few hours before cutting.
These are sugary, gooey, little bites of deliciousness.
Featured on: TasteSpotting.
Linked to: Goose Berry Patch, Sweets for a Saturday