MAGNOLIA FUDGE BROWNIE MIX, prepared according to package directions, cubed then frozen
MAGNOLIA ALL PURPOSE FLOUR
iodized fine salt
MAGNOLIA GOLD BUTTER SALTED
dark brown sugar
MAGNOLIA BROWN EGGS
Preheat oven to 350°F. Spray a large baking sheet with cooking spray or line with GLAD Cook n’ Bake paper. Set aside.
In a mixing bowl, sift flour and baking soda. Add a pinch of salt. Set aside.
Using a stand mixer, beat butter, both sugars, and vanilla extract on medium-high speed until smooth, about 3-4 minutes. Turn mixer off and using a rubber spatula, scrape sides of mixing bowl to ensure batter is thoroughly mixed. On medium speed, add eggs.
Fold in flour-baking soda mixture then carefully fold in brownie chunks.
Grease a 1/4 to 1/2 cup ice cream scooper with shortening or spray with cooking spray. Scoop batter onto prepared baking sheet leaving a 2-inch gap between cookies. Wet your hands and gently flatten each cookie mound to approximately half-inch thickness.
Bake cookies, one baking sheet at a time, for 12 minutes or just until cookies are golden and sides have firmed up.