1/2 cup butter, melted

1/2 cup brown sugar alternative (I used Lakanto Golden)

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 large egg

1 teaspoon vanilla extract

1 teaspoon rum extract

1/3 cup chopped walnuts (or pecans)

Preheat the oven to 375 degrees Fahrenheit.
Combine all of the ingredients, EXCEPT FOR THE NUTS, in a large bowl.
Mix with a wooden spoon until just combined – don’t over mix or they will be tough.
Stir in the walnuts.
Line a 9 x 9 square pan with parchment paper (this really helps get them out easily.)
Spoon the batter into the pan and spread evenly to the edges.
Bake for 20 minutes.
Remove and cool for 30 minutes before slicing.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.