I know. Butter and sugar for breakfast. Ridiculous, right?
People eat sweets for breakfast sometimes—we all know muffins are just cake—so why not just legitimize it? This treat was born out of vacation limitations and inspired by Smitten Kitchen’s version. One of this recipe's assets is that you don’t need a stand mixer. It was toward the end of the week and I wanted to use up some surplus food. Those items happened to include equal parts (1 cup) fresh organic raspberries, dark chocolate baking chips and granola; the latter made it in because I didn't have any nuts. And because I was on vacation, I only took one photo.
- 1/2 cup unsalted butter (1 stick), melted and slightly cooled
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- Pinch of salt
- ¼ tsp. baking soda (if you want a little lift)
- 1 cup all-purpose flour
- 2-4 cups of add-ins of your choice: dried cranberries, cherries, walnuts, oats, granola, fresh fruit, chocolate, cinnamon or butterscotch chips and so forth.
1. Preheat your oven to 350 degrees Fahrenheit and butter and flour your 8 x 8 inch square pan.
2. Combine the melted butter and brown sugar and whisk until no lumps remain. Beat in the egg. Add the flour. Add the granola, chips and berries, gently folding to combine.
3. Spread the whole mess evenly into the prepared pan. Bake for about 20-25 minutes until it's set. Please note: I had to bake it for much longer, possibly due to the water released by the raspberries, and possibly because of an inconsistent oven temp in a kitchen that wasn't my own. All good. Vacation kitchens, as my friend Sara says, keep your skills sharp.
This recipes doubles easily for baking in a 13 x 9 pan; just adjust the baking temps accordingly, adding about 5-7 minutes.