I have a confession to make. I love boxed brownies. I know, I know. I'm a foodie. I should not love brownies that come from a box, but I can't help it. None of the recipes I have tried are ever fudgy enough. Until this recipe. Mind you, this recipe is about one step away from a box, but it's homemade and it's so good. This recipe is super easy. You really only need one bowl, and you can whip it up in 10 minutes or less. Just make sure you pick up a can of Ghirardelli Sweet Ground Chocolate and Cocoa because this recipe doesn't use regular cocoa powder. This is the Ghirardelli brownie box recipe minus the box.
I made these brownies for one of my friend's birthdays, and she loves Cadbury mini eggs. So I added some into the brownie batter (those are the light brown spots you can see in the brownies). I'm not sure how much they added to the flavor, but the nice thing about these brownies is that you can add whatever mix-ins you like. I routinely add chocolate chips but some peanut butter, caramel, candy, etc. would be great, too.
Ghirardelli Brownies
Print this recipe
Makes an 8x8 or 9x9 pan
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted and cooled
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa (see picture below)
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup mix-ins (chocolate chips, nuts, candy, etc.)
Preheat oven to 350 degrees.
In a bowl, mix together eggs, sugar, and vanilla. Add in the melted and cooled butter. Combine together the cocoa, flour, baking powder, and salt and then add into the liquids. Stir until just incorporated. Dump in any mix-ins like nuts, chocolate chips, etc., and stir. Pour batter into a greased 8x8 or 9x9 pan and bake 20-30 minutes. If you like really fudgy brownies, bake 20 minutes, and if you like your brownies a little more cooked and cakey, lean toward the 30 minutes side. You should let them cool before serving, but I won't tell if you eat them out of the pan with a spoon or just bite by bite.
Source: Ghirardelli Sweet Ground Chocolate and Cocoa
I made these brownies for one of my friend's birthdays, and she loves Cadbury mini eggs. So I added some into the brownie batter (those are the light brown spots you can see in the brownies). I'm not sure how much they added to the flavor, but the nice thing about these brownies is that you can add whatever mix-ins you like. I routinely add chocolate chips but some peanut butter, caramel, candy, etc. would be great, too.
Ghirardelli Brownies
Print this recipe
Makes an 8x8 or 9x9 pan
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted and cooled
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa (see picture below)
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup mix-ins (chocolate chips, nuts, candy, etc.)
Preheat oven to 350 degrees.
In a bowl, mix together eggs, sugar, and vanilla. Add in the melted and cooled butter. Combine together the cocoa, flour, baking powder, and salt and then add into the liquids. Stir until just incorporated. Dump in any mix-ins like nuts, chocolate chips, etc., and stir. Pour batter into a greased 8x8 or 9x9 pan and bake 20-30 minutes. If you like really fudgy brownies, bake 20 minutes, and if you like your brownies a little more cooked and cakey, lean toward the 30 minutes side. You should let them cool before serving, but I won't tell if you eat them out of the pan with a spoon or just bite by bite.
Source: Ghirardelli Sweet Ground Chocolate and Cocoa
