Ghirardelli Brownie Recipe
Vanilla Ice Cream topped chocolate sauce, caramel.
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Ingredients
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Brownies
Toppings
Method
Brownie Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Mix Dry Ingredients
In a bowl, whisk together the Ghirardelli cocoa powder, granulated sugar, all-purpose flour, salt, and baking powder.
Melt Butter
In a saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the chocolate chips until melted.
Combine Wet Ingredients
In a large mixing bowl, beat the eggs and vanilla extract together. Slowly add the melted butter and chocolate mixture, stirring until combined.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Bake
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool
Allow the brownies to cool in the pan for at least 20 minutes before cutting into squares.
Assembly
Serve
Place a square of brownie on a plate, top with a scoop of vanilla ice cream, and drizzle with chocolate and caramel sauce.