Growing up, my mom didn’t do a lot of baking. She worked as a nurse practitioner an hour and a half away from home (the downside of living on an island in rural Maine). In result of the very long hours and very long drive, she didn’t have time to cook a whole lot. When she did have time bake a dessert, I always looked forward to these brownies.
These brownies are soft, sweet and amazing. They are buttery with chocolate chips scattered in. Oh my. I could eat a whole pan if I didn’t have any self restraint. They are really easy to mix up. And, they make a great treat in a lunch! Or midnight snack?
Brown Sugar Brownies
- 16 oz. (2 sticks) unsalted butter, room temperature
- 2 cups packed light brown sugar
- 3 large eggs
- 2 1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
Preheat the oven to 350ºF. Grease a 9×13 inch pan. Set aside.
In the bowl of a stand mixer, beat together the butter and brown sugar until light and creamy on medium-high speed, about 2-3 minutes. Blend in the vanilla extract and eggs and beat until smooth again, 1-2 minutes.
In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low, slowly add in the flour mixture. Turn the mixer to medium-low speed and beat just until smooth and fully incorporated. Fold in the chocolate chips.
Scoop the mixture into the prepared baking dish and smooth the top. Place in the preheated oven and bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out with just a few crumbs. Let cool before slicing.
Source: My momma!