For the Bars: 

1/2 cup granulated sugar

1 cup packed brown sugar

1/2 cup unsalted butter

2 eggs

1 tsp. vanilla extract

*1 tsp. butter extract 

1 tsp. baking powder

1/2 tsp. salt

2 cups flour

1/2 cup sprinkles

Frosting:

1/2 cup unsalted butter

1 1/2 cups powdered sugar

1 tsp. vanilla extract

1 tsp. milk

Sprinkles, for garnish

1) Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.

2) Cream granulated sugar, brown sugar, and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs, vanilla extract, and butter extract; beat until combined. Mix in baking powder, salt, and flour. Stir in sprinkles.

3) Press into prepared pan (dough is sticky; spray your hands with cooking spray to avoid it sticking to your hands). Bake for about 22-24 minutes. They’ll be slightly golden, but still have the slightest jiggle in the center, and will set as they cool. Cool completely before frosting.

4) To make the frosting, beat the butter until smooth. Slowly mix in powdered sugar, vanilla extract, and milk. Frost bars. Sprinkle with additional sprinkles and cut. Yields 24 bars.

*You can find butter extract at most grocery stores in the baking aisle. 

Flatland Brewing Company’s Flannel Jacket
Imperial Stout

 ABV: 10.1%

Elk Grove’s award-winning Flatland Brewing Company opened two years ago and has been making waves with their unique and tasty brews ever since. With a motto of “small batch, huge impact,” co-owners Andrew and Michelle Mohsenzadegan are dedicated to brewing with local ingredients and specialize in sours, hoppy and roasted brews, in addition to wine-infused offerings. Their Flannel Jacket Imperial Stout is made with espresso and creamy vanilla, resulting in a rich, decadent liquid dessert that’s full-bodied with a pleasant coffee finish. Try it with vanilla-based sweets, like this month’s Cake Batter Blondie Bars, for a (literal) treat. —Eden Tuscano, 36 Handles