May 14, 2012

Ghirardelli Classic Brownies

I've been sitting on this recipe for a while, since December.  I finally have a moment today to post it.

Ghirardelli Classic Brownies

4oz Ghirardelli Semi-Sweet Chocolate Baking Bar (1 bar)
1 cup brown sugar, packed
2 large eggs
1/4 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, cut into small cubes
1 tsp pure vanilla extract or vanilla bean paste
3/4 cup and 2 tbsp all purpose flour
1/3 cup Ghirardelli Semi-Sweet Chips
1/4 cup walnut pieces, plus more for sprinkling on top of brownies (my edition, so it's optional)
1 Tbsp cocoa powder (my edition, so it's optional)

Preheat oven to 350 degrees F.  Butter an 8"x8" pan (as you can see, I did not use an 8x8 pan. I listed the pan size written on the instructions for you guys!) and coat it with cocoa powder.  Set aside.

In a double boiler, melt chocolate bar and butter over low heat, stirring until smooth.  Remove from heat; cool to room temperature.  Stir in brown sugar and vanilla.  Add eggs, mix well.  In bowl, sift together flour, baking powder and salt.  Slowly fold in flour mixture; mix well. Stir in chips and walnut pieces.

Pour batter into pan and sprinkle walnut pieces on top of batter.  Bake for 25-30 minutes, or until a tester comes out clean.