Ghirardelli Brownies

READY IN: 30mins
Recipe by Diana Adcock

Here's a copycat recipe worth keeping!

Top Review by Michigan-fan

Instead of the sweet ground chocolate, I looked on Ghirardelli's website and it said to substitute a 50/50 mix of cocoa and sugar. I didn't use walnuts and put them in a mini muffin pan with the cups 3/4 full. I then cooked them for about 14 mins using a toothpick to test them to be a little undercooked. I cooled them on a rack and them dipped the tops of them in a chocolate ganache-type topping (melt together 1/2 cup chocolate chips, about 1 tsp water, about 1 tablespoon butter, and 2 tablespoons milk; whisk together until smooth). Absolutely delicious! This method provides a great presentation.

Ingredients Nutrition


  1. Grease a 8x8 inch baking pan and set aside.
  2. Preheat oven to 400 degrees.
  3. In a medium bowl stir together the eggs, sugar and vanilla.
  4. Mix well.
  5. Add butter mixing to incorporate.
  6. Sift the ground chocolate with the flour, baking powder and salt.
  7. Stir into the egg mixture and add the walnuts.
  8. Spread into the prepared baking pan.
  9. Bake for 20 minutes or until a toothpick inserted in center comes out clean.

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