MAGNOLIA FUDGE BROWNIE MIX, prepared according to package directions, cubed then frozen
MAGNOLIA ALL PURPOSE FLOUR
iodized fine salt
1 (225 g)
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 baking 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 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.