Raymond Reserve Recipe
Make Raymond Reserve Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Dry Ingredients
Add-ins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Cream the Butter and Sugars
In a large mixing bowl, cream together the granulated sugar, brown sugar, and unsalted butter until light and fluffy.
- 3
Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mixing Dry Ingredients
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder until well combined.
- 5
Incorporate Dry Mixture
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Adding Extras
- 6
Fold in Add-ins
Gently fold in the chocolate chips and chopped walnuts until evenly distributed.
Baking
- 7
Bake
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool
Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
