2 eggs (1/2 Cup Egg Whites)
3/4 Cup of Sugar
1 tsp. Vanilla Extract
1/2 cup Butter, melted
3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa Powder
2/3 cup All-Purpose Flour (Soy Flour for Gluten Free)
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 Cup Walnut (Optional)
½ Cup Chocolate Chips (Optional)
Preheat oven to 350 degrees. Using a spoon, stir the eggs with the sugar; add the vanilla and stir in the butter. Sift chocolate powder with the flour, baking powder and salt. Stir flour mixture into the egg mixture. Add the nuts (if using) and chocolate chips. Spread in a greased 8 inch square pan. Bake 20-25 minutes. Let cool completely. Enjoy!
Line your pan with well-greased or Reynolds “Release” foil or parchment paper. This will allow you to lift your brownies right out of the pan. Less of a mess, easy and ready to serve!
Use a mini muffin pan to make small brownie bits. Perfect for the kids, parties, to take to the office and more.