1/2 c. packed brown sugar
1/2 c. gran. sugar
1/2 c. unsalted butter
1 large egg
1 c. all-purpose flour
1 Tbsp. baking powder
Pinch of salt
1 tsp. vanilla extract
1 c. chopped nuts

Put sugars and butter in two-quart saucepan. Cook over medium heat, stirring, five minutes or until butter is melted and sugar dissolves. Remove from heat and let cool about five minutes. Whisk in egg, then whisk in remaining ingredients until well blended. Spread in 9-inch square pan lined with nonstick foil (let foil extend 2-inches above pan on two opposite sides). Bake 30-35 minutes until sides begin to pull away from foil and pick inserted near center comes out with moist crumbs clinging. (Batter will rise, then fall. Edges will be higher than center.) Cool in pan on wire rack. Lift by foil edges onto cutting board. Cut into 36 squares. Store in airtight container at room temperature for up to one week.