Description
Rich, serious chocolatey brownies with portion control. Make the dry mix and then make a small batch of two brownies at a time, any time quick! Ghirardelli chocolate cannot go wrong in making the flavor of these brownies worth every bite!
Ingredients
Units
Scale
Brownie Mix
48oz. can of Ghirardelli Sweet Ground Chocolate
5 cups flour
2 cups sugar
2 t. baking powder
2 t. salt
Brownies
2 T. butter, melted
1/2 cup Brownie Mix
1/8 cup Egg (yolk plus some egg white)
Couple drops of vanilla
Instructions
- Preheat oven to 350°. You will need a small glass bowl. Melt 2 tablespoons of butter in the microwave. Add 1/2 cup of Brownie Mix to the bowl. Add just a dash of vanilla. Stir that up good.
- Now, the egg is the one part that you must get right. This calls for only 1/8 cup of egg. First, crack your egg and separate the whites into a bowl. Put the yolk in a 1/8 measuring cup. Then beat your egg white a little, just so it doesn’t stick together as much. Then add egg white to fill up the 1/8 measuring cup. Add the 1/8 cup of egg, and then stir.
- Spread batter in a mini loaf pan. I use a smaller mini loaf (yes, there is a difference) to get my brownies slightly thicker. Bake for 18 minutes at 350°. Check and cook longer until the top has a full crust. No need to check the middle with a toothpick.
Notes
This mix will make 60 brownies. So, 30 batches of 2 brownies. The entire mix is about 15 cups total, so find a large container to store your mix. Ghirardelli Sweet Ground Chocolate is available on Amazon.com.