I get asked for my classic brownie recipe all the time, so I thought I would share it here. I used to be a “boxed brownie” girl and baked with the premade mix until I gave a Ghirardelli homemade recipe a try. This is my modified version of that recipe and it is so simple to make. I love the blend of dark and milk chocolate, but if the flavor is too rich, you can substitute for the Semi-Sweet Baking Bar and Baking Chips. I also love to add toasted pecans to the batter for a little extra crunch. Enjoy! xoxo
1/2 cup (1 stick) of butter, cut into pieces
4-ounce Ghirardelli Chocolate 60% or 70% Cacao Baking Bar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Ghirardelli Milk Chocolate Baking Chips
Chop baking bar into pieces and melt with butter over medium heat, stirring continuously. Stir brown sugar and vanilla into the chocolate mixture. Remove from heat, add eggs and mix well.
In a bowl, sift together flour, baking powder, and salt. Add flour mixture to chocolate mixture, mixing until well blended. Stir in chocolate chips and pour batter into a greased 8-inch, square baking pan.
Bake for 25 to 28 minutes at 350 degrees. Let cool before cutting into squares.
Images via Alex Phillips.
