
2 Eggs
3/4 c Sugar
1 tsp pure Vanilla Extract
1/2 c Butter or Margarine, melted
3/4 c Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 c unsifted Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 Walnuts, chopped
1 c 60% Cacao Bittersweet Chocolate Chips (optional)
Preheat oven to 350 F. Using a spoon stir eggs with sugar and vanilla; add butter. Sift Sweet Ground Chocolate with flour, baking power, and salt. Stir into egg mixture. Add nuts and chips.
Spread into a greased 8" or 9" square baking pan. Baking 20-30 minutes.
For extra chewy brownies, use 8" pan and less baking time. For cake-like brownies, use 9" pan and longer baking time. Cut into squares.
Makes 16-20 brownies.
MY VERSION
I always double the recipe (because I'm always taking brownies to someone) and bake them in a 13x9 pan. I omit the chips and use Pecans instead of Walnuts. I also add 4 ounces of softened cream cheese to the egg mixture. The cream cheese keeps the brownies moist without them being dense; the perfect cross between chewy and cake brownies. You will have to bake them about 15 minutes more.
1 comment:
I just Love your recipes.You seem to be very talented in the kitchen.
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