DOUBLE CHOCOLATE BROWNIES RECIPE
This recipe is found in
The Ghirardelli
Chocolate Cookbook by Neva Beach and published by Ten
Speed Press in 1995.
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Double Chocolate Brownies
2 eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 cup butter, melted
1 cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts or pecans, coarsely chopped
1/2 cup Ghirardelli Semi-Sweet or Milk Chocolate chips
Preheat the oven to 350 degrees. Grease an 8-inch
square pan (if not using a nonstick pan).
In a medium-sized mixing bowl, combine the eggs, sugar,
and vanilla extract. Add the melted butter. In a
separate bowl, sift the ground chocolate, flour, baking
powder, and salt. Gradually add the dry ingredients to
the egg mixture. Stir in the nuts and chocolate chips.
Spread the batter evenly into the pan. Bake 25
minutes. Place the pan on a wire rack to cool.
Cut into squares and serve.
Yield: 16 to 20 brownies
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