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Ingredients
| 4 ounces | Ghirardelli Semi-Sweet Chocolate Baking Bar |
| 1/2 cup (1 stick) | Butter, unsalted, cut into pieces |
| 1 cup | Brown sugar, dark or light, packed |
| 1 teaspoon | Vanilla extract |
| 2 | Eggs, large |
| 3/4 cup + 2 tablespoons | All-purpose flour |
| 1/4 teaspoon | Baking powder |
| 3/8 teaspoon | Salt |
| 1/2 cup | Ghirardelli Semi-Sweet Chocolate Baking Chips |
Directions
- Preheat the oven to 350°F.
- Butter and flour an 8-inch square baking pan.
- Chop the 4 ounces of semi sweet chocolate bars into 1-inch pieces.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth.
- Remove the pan from the heat and let cool to room temperature.
- Stir the brown sugar and vanilla into the chocolate mixture.
- Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt.
- Slowly fold the flour mixture into the chocolate mixture, mixing well until blended.
- Stir in the chocolate chips and pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, until a tester comes out clean.
- Remove from the oven and cool chocolate brownies for at least 10 minutes before cutting into 2-inch squares.
