Brownie Mixes

Ghirardelli Double Chocolate Brownie Mix

---

Blend a dark, moist and rich brownie with real Ghirardelli Chocolate Chips and the result is a brownie that’s twice as dark, twice as rich, twice as moist -- and twice as delicious!

EASY DIRECTIONS

 

FOR 16 BROWNIES	FOR 24 EXTRA THICK BROWNIES	FOR 48 BROWNIES
1 Pouch Mix	2 Pouches Mix	3 Pouches Mix
8x8-inch, 11x7-inch OR 9x9-inch pan	13x9-inch pan	16x12-inch pan (half sheet pan)

FOR EACH POUCH

YOU WILL NEED:    1/3 Cup Water    1/3 Cup Vegetable Oil    1 Egg            

 

BEFORE YOU BEGIN:  Preheat standard oven to 325°F (glass or metal pan). Prepare baking pan by lightly spraying with non-stick cooking spray. (Convection oven not recommended.)

 

1. BLEND water, oil and egg in medium bowl. Add mix and stir until moistened (about 40 strokes). 

 

2. SPOON batter into prepared pan and spread evenly.

 

3. BAKE as directed below.

8x8-inch pan	11x7-inch pan	9x9-inch pan	13x9-inch pan	16x12-inch pan
40-45 minutes	40-45 minutes	40-45 minutes	45-50 minutes	40-45 minutes

 

Do Not Overbake. Fresh-baked brownies appear underbaked but cool to doneness. Cool completely in pan before cutting. Store in a tightly covered container.

 

High Altitude: For each pouch, add 1/4 cup all-purpose flour and an additional
2 tablespoons water.