Ghirardelli Chocolate Brownies


If you are baking this season, and want an easy, fudgy delicious brownie recipe, then look no further than the back label of a canister of Ghirardelli Ground Chocolate (not cocoa), which is available at most groceries. Makes 16-20 2” brownies. I usually double this, and use a 10×13 pan instead of 8×8. Why would you use an 8×8 anyway? Not enough to go around! If you like them a little cakier (rather than fudgy) add ¼ cup more flour. If you want a special treat, add in chocolate chips too! Finished brownies freeze well.


2 eggs

3/4 cup sugar

1 teaspoon vanilla

1/2 cup butter , melted

3/4 cup Ghirardelli ground chocolate

2/3 cup flour (do not sift)

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped nuts


Preheat oven to 350 degrees F.

Using a spoon, stir eggs with sugar and vanilla; add butter.

Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.

Stir into egg mixture; add nuts.

Spread into greased 8 inch square pan.

Bake 20 minutes.


One Comment on “Ghirardelli Chocolate Brownies”

  1. […] that their brownie recipe was in fact published last year in an LA Times article.  I have my own favorite brownie recipe, from Ghirardelli, but this looks really interesting, and I think I will give this one a try next […]

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