Double Decker Brownie Recipe
Gooey Ghirardelli chocolate homemade brownies paired with
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Ingredients
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Brownie Base
Topping
Method
Brownie Base
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Melt the Chocolate and Butter
In a medium saucepan over low heat, melt the Ghirardelli semi-sweet chocolate chips and unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
- 3
Mix Sugar and Eggs
In a large mixing bowl, combine the granulated sugar, and add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
- 5
Add Dry Ingredients
Sift together all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- 6
Bake the Brownies
Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool the Brownies
Remove from the oven and allow the brownies to cool in the pan on a wire rack for at least 30 minutes before frosting.
Topping
- 8
Frost the Brownies
Once the brownies have cooled, spread the Ghirardelli chocolate frosting evenly over the top.
- 9
Add Sprinkles
Sprinkle chocolate sprinkles generously over the frosted brownies for an extra touch of sweetness and decoration.
- 10
Slice and Serve
Use a sharp knife to cut the brownies into squares. Serve immediately or store in an airtight container.
