Ghirardelli Ultra Dark Chocolate Brownies

Ingredients

• 1.25 cup All-purpose flour
• 0.5 tsp Kosher salt
• 0.75 tsp Baking powder
• 8.5 oz 100% cacao unsweetened chocolate chips (1 bag; use 1 1/4 cups to melt with the butter and stir the remaining chips into the batter.)
• 10 tbsp Unsalted butter
• 2 cup Granulated sugar
• 4 Large eggs
• 1 tbsp Vanilla extract
• Cooking spray (For spraying the parchment-lined pan; amount not specified.)

Steps

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

   Line a 9 × 13-inch baking pan with parchment paper, then spray the parchment with cooking spray.

3. 3

   In a medium bowl, stir together the flour, baking powder, and salt.

4. 4

   In a microwave-safe bowl, combine 1 1/4 cups of the chocolate chips with the butter. Microwave in 30-second intervals, stirring as needed, until melted.

5. 5

   Let the melted chocolate mixture cool down. Add the sugar, vanilla extract, and eggs, then whisk to combine.

6. 6

   Fold the dry ingredients into the chocolate mixture until just combined.

7. 7

   Stir the remaining chocolate chips into the batter.

8. 8

   Spread the batter into the prepared pan. Bake for 35 to 40 minutes, until a tester comes out clean with a few moist crumbs.

9. 9

   Place the pan on a cooling rack and let the brownies cool completely before cutting.

Notes

The site lists 24 brownies. The structured recipe's yield field conflicts with the page's explicit serving count, so the stated 24 brownies is used. Preparation time is not specified; prep and total times are estimated.

Nutrition per serving

• dessert
• baked
• chocolate
• vegetarian
• make-ahead