First, place the flour in a small bowl and mix in the salt if using. Set aside the bowl. Next, chop the 170g/6 oz of chocolate into small pieces so it can melt easily with butter in the following step. Then roughly chop 130g/4.6 oz of chocolate (no smaller than 1cm/0.4 inch) that you’ll need in the last step of my recipe.
Preheat the oven to 350 degrees F. Grease a 9×13 pan for thin brownies and 9 x 9 for thick brownies. Combine the dry ingredients, flour, baking powder, salt and cocoa powder in a large bowl. In another bowl add the the wet ingredients, melted butter, eggs and vanilla extract.
Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with baking spray; line bottom with parchment paper. Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined. Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended.
Line a 9x13-inch pan with greased parchment paper. Place sugar, cocoa, flour, melted butter, eggs, vanilla, and salt in a large bowl. Mix until well combined; it will be thick and sticky. Spread brownie batter into the prepared pan. Bake in the preheated oven for 30 minutes. Cool completely; cut into squares and dust with confectioners' sugar. For Ghirardelli Brownie Mix from the Box –. Preheat the oven to 325°F. Set out an 8X8 inch baking pan and lightly grease the sides and bottom of the pan with nonstick cooking spray. Set out a large mixing bowl. Combine the brownie mix, water, oil, and egg in the bowl. Mix until smooth. Prepare the pan: Place an oven rack in the center of the oven, then preheat to 350°F. Grease a 9-by-9-inch baking pan across the bottom and up the sides. Make the batter: In a medium bowl, whisk together the flour, sugar, and cocoa powder. In separate bowl, whisk together the melted butter and eggs. Add the wet mixture into the dry mixture Preheat oven to 375 degrees F and grease a 9×13 inch pan with non-stick cooking spray. In a large bowl, cream together the sugar and butter. Beat in the sour cream and eggs, bananas and vanilla extract. Add the flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.
Preheat oven to 350°F. Line an 8×8 (preferred) or 9×9 square pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment. Combine granulated sugar and hot butter in a large bowl.

Add brown sugar, granulated sugar, and salt, stir until combined and set aside to cool. Whisk eggs in a bowl until foamy and then whisk in the vanilla. Whisk chocolate mix into egg mix, making sure the chocolate isn’t too hot. Whisk in flour until combined. Pour batter into pan and bake for 20 to 25 minutes.

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    • how to make brownies from scratch