I haven't made sweet treats in quite some time and I have to tell you this was the recipe to come out of my "sugar-stand-off" for sure. I took this recipe from the Joanna Gaines cookbook Magnolia Table volume 2. I'll link it below.It is simple, it is quick to make, and I have to say it is OFF the HOOK terrific. I'm doing a deep dive into these Magnolia cook books and I hope every recipe I make from these cookbooks are as spectacular as this recipe. I'll keep you posted. Meanwhile, this is a perfect recipe to make for kids after school or to bring to a gathering or, last but not least, bring these to the cabin (you will be the hero of the weekend).
Ingredients
- 1 cup unsalted butter (2 sticks), room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs, room temperture
- 2 1/4 cups all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°
- Spray or butter a 9×13 pan
- In a stand mixer or hand mixer on high speed, cream both sugars and butter together until fluffy, about 3 minutes. Lower the speed to low and add in the vanilla and 1 egg at a time, mixing well after each added egg.
- Turn off mixer and scrap the sides of the bowl with a spatula. On low speed add the flour, corn starch, baking powder, and salt. Increase speed and mix for about 1-2 minutes. Add the chocolate chips and with a sturdy spoon mix until all incorporated.
- Scrap the brownie mixture into the prepared pan and spread it evenly.
- Bake until the edges are golden and the toothpick inserted in the center comes out clean, 35-40 minutes.
- Let cool for 20 minutes and then cut.
- Store in a air tight container for up to 5 days.Happy Eating!!
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