This brownie has it all; “cake like” on the outside, fudgy in the middle, fabulous by itself and perfect for a brownie sundae. Put away the box mix and give this a try. So simple to make and simply delicious.
Classic Chocolate Brownies
recipe from Ghirardelli
1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan.
Break up the semi sweet chocolate bar. Add chocolate and butter to a small saucepan over low heat. Melt slowly, stirring occasionally until smooth.
Remove pan from heat and set aside until cooled to room temperature.
In a mixing bowl, sift flour, baking powder and salt. Set aside.
Transfer melted chocolate and butter to another mixing bowl. Stir in the brown sugar and vanilla. Add eggs and mix well. Slowly fold in the flour mixture; mix until well blended. Mix in chocolate chips and pour batter into prepared pan.
Bake for 25 to 30 minutes. Remove from oven and cool before cutting.
Makes 16 – 2 inch bars.