The Ultimate Double Chocolate Brownie

Posted by at 4:23 PM GMT+0000

This is my go-to recipe for easy and delicious brownies. It’s the only thing I make with the Ghirardelli sweet ground chocolate and cocoa powder so it will last in the pantry for several months. I usually don’t put nuts in them as Joshua is allergic, or will press them into half of the pan once I pour the batter in if I’m dying for a nutty brownie. The addition of chips to this recipe make it super chocolaty and I love to mix it up a bit by substituting the chips for white chocolate chunks. YUMMMM!

2 large eggs
1 tsp. pure vanilla extract – or paste if you are fancy (you should be)
1/2 cup butter – melted.
3/4 cup Ghirardelli sweet ground chocolate and cocoa powder
2/3 cup ungifted flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cups toasted pecans, chopped (optional)
1 cup Ghirardelli double chocolate chips

Preheat oven to 350 degrees. Using a spoon stir the eggs with the sugar, and add the vanilla and butter.
In a separate bowl, sift the chocolate powder with the flour, baking powder and salt.
Stir the dry ingredients into the egg mixture, add nuts and chips.
Spread into a greased 8″ or 9″ square pan.
Bake 25-30 minutes. ENJOY!

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