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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).
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Ingredients Method

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

Method
 

  1. Preheat the oven to 350°
  2. Spray or butter a 9x13 pan
  3. 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.
  4. 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.
  5. Scrap the brownie mixture into the prepared pan and spread it evenly.
  6. Bake until the edges are golden and the toothpick inserted in the center comes out clean, 35-40 minutes.
  7. Let cool for 20 minutes and then cut.
  8. Store in a air tight container for up to 5 days.
    Happy Eating!!