5 Reviews

I've been making a lot of brownies this week and these are now at the top of my list. YUM! These are rich, but not overly sweet and the texture is fudgy but not sticky. The chocolate chips are what really makes these brownies the best. In fact, you could even add a few more. After removing the brownies from the oven, I sprinkled the top with another 1/4 cup of chocolate chips and spread them across the top as they melted on the cooling brownie. Mmmmmm.

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Claire #3 September 27, 2002

Fantastic brownie recipe. VeTakes almost no time to prepare and the brownies come out vry fudgy and rich. Because I was making them for a true chocolate freak, I doubled the amount of chips. These definately scored me some points and I'm sure I'll know the recipe like the back of my hand before long. Thanks for posting s"kat...

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Mark H. February 16, 2004

These brownies are so moist and delicious! I doubled the recipe with no problem and baked them in a 9 X 13 for 25 minutes--they turned out perfect. They are fudgey and rich and just what a brownie should taste like. The semi-sweet chocolate chips takes these brownies over the top and makes this recipe extra special. Thanks for a keeper!

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Juenessa December 25, 2007

These brownies are every bit as scrumptious as you may imagine! I melted the chocolate and butter in the microwave, stirring at intervals until completely melted. I used cooking spray on the pan instead of butter. The only other addition I made was to add 1 cup of finely chopped walnuts with the chips. I did use Ghirardelli chocolate bars and chips, as the recipe requested. This brownie is moist, chewy and intensely chocolate!! A superb brownie! Thanks again for sharing your wonderful recipes, s'kat!

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Bev November 09, 2007

Quite simply, this has been my go-to brownie recipe for so many years I've forgotten when I first tried it! The brownies strike a perfect balance between cakey and fudgy. One can also tweak the recipe by adding nuts, increasing the chocolate chips, or substituting a different extract for the vanilla; I've used almond, orange, peppermint, black walnut, even anise -- all with excellent results.

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Xanthippe October 26, 2006
Ghirardelli Classic Brownies