After my chicken recipe got rave reviews (pause for laughter, no one reads this!) I am deciding to continue the tradition with these brilliant brownies.
I made a batch last week for my own use, and made a batch for some co-workers on sat. They are really easy to make and have a simple list of ingredients. I will put the original recipe here followed by some notes:
First off this recipe is right off the can of Ghirardelli sweet ground chocolate powder, but my sister got me on to it , and it OWNS.
Ghirardelli Award Winning Brownies
3/4 cup of sugar
1 tsp. pure vanilla extract – or paste if you are fancy (you should be)
1/2 cup butter or margirine – melted. (I use butter, need to try with corn oil?)
3/4 cup ghirardelli sweet ground chocolate and cocoa powder
2/3 cup unsifted flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cups walnuts, chopped (I never add these)
1 cup ghirardelli double chocolate chips (optional – never use these either)
preheat oven to 350-f
using a spoon, stir the eggs with the sugar
add the vanilla
sift the chocolate powder with the flour, baking powder and salt
stir into the egg mixture, add nuts and chips
spread into a greased 8″ or 9″ square pan
bake 20-30 min
less for fudge like, more for cake like
ENJOY! – they take like 7 minutes to make, and 25 minutes to bake.
Notes: I use a 350 degree convection oven, and bake for exactly 24 minutes, and they come out real nice.
I usually use block ghiradelli chocolate and sliver/chop it up, in white, dark and milk choclate variety, making these the ultimate triple chocolate brownies.
I recently tried some heath chips in the mix, and it was awesome
I want to try the following: white chocolate, coconut and almond slices in a batch at some point…my guess is these would be great.
I love this recipe because it tastes great and is way quick to make. If you have any doubt about the greatness of these brownies, look at how fat I have become as an indicator of delicious taste!
if you try this out, let me know your feedback.