This simple, easy to prepare recipe comes from the back of the Ghirardelli Sweet Ground Chocolate and Cocoa canister. The recipe is a real winner -- it produces fabulous brownies that are rich, fudgy and moist. Since they disappeare rather quickly, I would recommend making a double batch."I've been making this recipe for years and people always ask for seconds. The only changes I make are doubling the vanilla, skipping the walnuts, and adding an entire bag of the ghirardelli bittersweet chocolate chips. Delicious!" - Jmoorecki
Yield: 16 Ready in 45 minutes
favorite of 287 people 129 people want to try
|3/4 cupgranular sugar|
|1 teaspoonPure vanilla extract|
|1/2 cupunsalted butter; melted|
|Ghirardelli Sweet Ground Chocolate & Cocoa; (Dutch processed cocoa)|
|2/3 cupall-purpose flour; unsifted|
|1/4 teaspoonBaking Powder|
|1/2 cupwalnuts; chopped|
|1 cupbittersweet or semi-sweet chocolate chips|
Ghirardelli Brownies Preparation
1.) Preheat oven to 350 degrees F.
2.) Using a wooden spoon whisk together eggs, sugar, butter and vanilla.
3.) In another bowl, combine flour, cocoa, baking powder and salt.
4.) Stir flour mixture into egg mixture.Stir until thick and glossy.
5.) Add nuts and chocolate chips. Combine well.
6.) Spread into a greased 8- or 9-inch square pan.
7.) Bake for 20-30 minutes.
8.) Cut into squares.
Makes 16-20 brownies.
For extra chewy brownies, use 8 inch pan and less baking time.
For cake like brownies, use 9 inch pan and longer baking time.
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