GHIRARDELLI BROWNIES DARK CHOCOLATE RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Bring a medium pot with 1 inch of water to a simmer over low. Set a medium-size heatproof glass bowl over pot. Add chopped bittersweet chocolate and butter to bowl; cook, stirring occasionally, until melted, about 2 minutes. Remove from heat; cool slightly, about 10 minutes.
• Whisk eggs, granulated sugar, brown sugar, bourbon, and espresso granules into cooled chocolate-butter mixture until well combined. Stir in flour and kosher salt until combined. Pour half of the batter into prepared pan. Sprinkle with 1 cup of the chopped semisweet chocolate. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining 1 cup chopped semisweet chocolate.
• Bake in preheated oven until center is set, about 25 minutes. Remove from oven; sprinkle with flaky sea salt. Cool completely in pan, about 1 hour. Slice into 32 bars.