Ingredients
- 1 cup (2 sticks) butter, room temperature
- 2 cups brown sugar, packed
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 2 tsp baking powder
- 2 ½ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chunks
- 1 cup milk chocolate chips
Equipment Needed
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
Instructions
1. Prep the Pan
Preheat oven to 350°F (175°C). Line a 9×13″ baking dish with parchment paper and lightly grease with nonstick spray.
2. Cream the Base
In a large bowl, beat together the butter and brown sugar with a mixer on medium speed for 2 minutes until fluffy and light.
3. Add Wet Ingredients
Mix in the eggs, vanilla, salt, and baking powder. Scrape down the sides of the bowl for even mixing.
- Add Dry Ingredients
Reduce the mixer speed to low. Slowly add flour and mix until just combined — don’t overmix. - Stir in Chocolate
Gently fold in the semi-sweet chocolate chunks and milk chocolate chips. - Bake
Transfer the dough to the prepared pan. Spread evenly using a spatula.
Bake for 30–35 minutes, until edges are golden and the center is slightly gooey (don’t overbake!).
- Cool & Slice
Let cool in the pan for 5–10 minutes. Lift out using the parchment paper and cool completely before slicing into squares or bars.
🧊 Storage Instructions
Room Temp: Store in an airtight container for up to 4 days.
Refrigerator: Keeps well up to 7 days in a sealed container.
Freezer: Freeze for up to 2 months. Wrap individually in parchment and store in a freezer-safe bag. Thaw at room temp or microwave for 15 seconds to enjoy warm
