I love these brownies, because they are quick and easy and can be made in one pan. I make them often and sometimes vary them up with marshmallows or caramel.
1 4-oz Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Break the chocolate bar into a few pieces, and put it in a pan with the butter on low, stirring occasionally until melted. Remove the pan from heat, and let cool to room temperature (you can speed it up in the fridge if needed). Stir in the brown sugar and vanilla. Add the eggs and mix well. Sift together flour, baking powder, and salt (I do this with a sifter on a paper plate), and slowly fold it into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares. Makes 16
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