Ghirardelli Chocolate BrowniesPosted: December 7, 2011
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.
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.