But my absolute favorite dessert to make with this cocoa powder is their award winning brownies. After just one bite, you will understand why they are "award winning" and will be lost in the rich and moist chocolatey, almost fudge like consistency that will have you asking for seconds, and thirds and fourths....
Ghirardelli Award Winning Brownies
{yield: 9 big pieces, 18 small pieces}
2 eggs
¾ cup granulated sugar
1 tsp. vanilla extract
½ cup butter, melted
¾ cup Ghirardelli Sweet Ground Cocoa
⅔ cup flour
¼ tsp. baking powder
¼ tsp. Kosher salt
½ cup chopped walnuts (optional)
½ to 1 cup mini chocolate chips
First you will want to preheat your oven to 350 degrees, then grease the bottom and sides of an 8"x8" or 9"x9" square baking pan (I use an 8"x8" pan).
In a large bowl, stir together the eggs, sugar and vanilla. Carefully add the Ghirardelli Sweet Ground Cocoa along with the flour, baking powder and salt to the egg mixture and fold until almost combined.
Add the ½ cup of melted butter to the batter and mix until no traces of flour or cocoa powder remain. At this point, you can also add in any other mix-ins such as walnuts or the chocolate chips, but I prefer to add those to the top of the brownies before it goes into the oven.
Pour brownie batter into the greased square baking pan and smooth. Sprinkle the top with mini chocolate chips (and/or walnuts) then place in the oven to bake for 20 to 30 minutes or until a toothpick inserted into the center comes out clean.
Remove brownies from oven and allow to cool for 10 minutes. Serve these bad boys with a tall glass of milk or make them even more decadent and sever warm with a scoop of vanilla bean ice cream drizzle with hot fudge and caramel sauce. You're welcome!
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