The Cox family's home on the web since 2000.


Because food should taste good.

Double Chocolate Brownies

This recipe came straight off a can of Ghirardelli Sweet Ground Chocolate. It makes a brownie with wonderfully chewy edges. They're good with margarine but I highly recommend using butter--yum!

  • 2 eggs
  • C sugar
  • 1 tsp vanilla
  • C butter or margarine, melted
  • C Ghirardelli Sweet Ground Chocolate
  • 2/3 C flour
  • tsp baking powder
  • tsp salt (add an extra tsp if using unsalted butter)
  • C walnuts, chopped (optional)

Preheat oven to 350F. Using a spoon (whisk works well, too), stir eggs with sugar and vanilla. Add butter. Whisk chocolate together with flour, baking powder, and salt. Stir into egg mixture. Add nuts. Spread into greased 8" square pan. Bake 25-30 minutes.

If you like a nice chewy crust, be careful not to underbake them. If they're still domed in the middle, they're not done yet.

Makes 16 to 20 brownies.

Copyright © 2005 by Randy Cox