Ghirardelli “Award Winning” Brownies

Hardware

• Baking pan
• Two (2) mixing bowls
• Stand mixer with wire whip and paddle attachments
• Small saucier pan
• Parchment paper

Ingredients

8 x 8		9 x 13
55 g		100 g		unsweetened cocoa powder
110 g		200 g		all-purpose flour
¼ tsp		½ tsp		baking powder
3		5		eggs, at room temperature
300 g		550 g		granulated sugar
15 ml		25 ml		vanilla extract
155 g		285 g		salted butter
235 g		425 g		60% cacao (“bittersweet”) chocolate chips

Procedure

1. Preheat the oven to 350F.


2. Cut parchment paper to fit the baking pan. At a minimum, cover the bottom of the pan; optionally, cut the paper to extend up and over the sides.


3. Grease or spray the inside of the loaf pans, put in the parchment paper, then grease or spray the parchment paper.


4. Sift together the cocoa powder, flour, and baking powder into a bowl; if you’re using unsalted butter, add the salt here.


5. Slowly melt the butter in the saucier pan, stirring regularly.


6. Once the butter is just melted, add the chocolate chips and stir until melted; set aside.


7. In a bowl large enough to hold all the ingredients, beat the eggs until just combined; add the sugar and vanilla and stir until well mixed.


8. Add the butter/chocolate mixture to the egg/sugar mixture; stir until mixed.


9. Add the dry ingredients to the wet mixture; stir until thoroughly mixed.


10. Pour the mixture into the baking pan; if necessary, level the mixture with a spatula or spoon.


11. Bake until a knife or toothpick comes out clean; for a 9 x 13 pan, 30 to 45 minutes; for an 8 x 8 pan, 30 to 40 minutes.


12. Allow to cool then remove from the baking pan; remove the parchment paper.

Notes

Butter: 115 grams is 4 ounces, or one 1 (US) stick.

Butter: If you prefer unsalted butter, add ¼ tsp (0.5 grams) table salt to the cocoa/flour mixture.

Chocolate chips: Use at least 60% cacao chips; you may need to adjust the sugar if you use “stronger” chips. Note that Hershey’s “Special Dark” chips are 50% cacao; these are a reasonable substitute if you can’t find 60% chips.

For an added treat, top the brownies with Mint Frosting & Chocolate Ganache

Notes to Myself:

For a 9 x 13 batch, use the smallest (or even the middle size) mixing bowl for the eggs and sugar, and the largest glass mixing bowl for the dry ingredients.

The baking collar needs to sit at the bottom of the pan, resting on the baking tray. Bake for 15 minutes with the collar (on the tray) then move the pan directly to the oven racks and bake until done.

Rating

Difficulty:		Easy
Time:		2 hours
Precision:		5

Source

Taken from the recipe that used to be on the container of Ghirardelli cocoa, via my friend Eric Smith.