1. Heat oven to 350 F. Butter an 8 inch square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; butter the parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in any mix-ins, if desired:
1 cup dried fruit and 2 T candied ginger
16 miniature chocolate peanut butter cups (9 grams each)
3/4 cup each chocolate chips and chopped pecans
4. Spread the batter in the prepared pan and bake until a toothpick comes out clean, 40-45 minutes. Let cool completely in the pan before lifting out. Cut into 16 squares.
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