Brownie Mixes
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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
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For 16 Brownies |
For 24 Extra Thick Brownies |
For 48 Brownies |
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You Will |
8” x 8”, 9” x 9”, or 11” x 7” pan |
13” x 9” pan |
16” x 12” pan (half-sheet pan) |
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Need: |
1 Pouch Mix 1/3 Cup Water 1/3 Cup Vegetable Oil 1 Egg |
2 Pouches Mix 2/3 Cup Water 2/3 Cup Vegetable Oil 2 Eggs |
3 Pouches Mix 1 Cup Water 1 Cup Vegetable Oil 3 Eggs |
1 PREHEAT oven to 325°F. Prepare baking pan by lightly greasing or spraying with non-stick cooking spray.
2 BLEND water, oil and egg(s) in mixing bowl. Add brownie mix and stir until moistened (about 40 strokes). Spoon batter into prepared pan and spread evenly.
3 BAKE as directed below. For glass pan, add 5 minutes to the bake time. Cool completely in pan before cutting.
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Yield:
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16 Brownies
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24 Brownies
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48 Brownies
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Pan Size:
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8” x 8”, 9” x 9”, or 11” x 7” pan
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13” x 9” pan
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16” x 12” pan
(half-sheet pan)
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Bake Time:
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40-45 minutes
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45-50 minutes
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40-45 minutes
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• Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness.
• Store in a tightly covered container.
• High Altitude: For each pouch, add 1/4 cup all-purpose flour and an additional 2 tablespoons water.
• Store in a tightly covered container.
• High Altitude: For each pouch, add 1/4 cup all-purpose flour and an additional 2 tablespoons water.