Learn how to make everyone's favorite, moist and fudgy triple chocolate ghirardelli brownie recipe from scratch!
If you love homemade brownies that taste like Ghirardelli brownies but want an original recipe you can make anytime, this one is for you.
Scratch Brownies Better Than a Box Mix
Ghiradelli Triple Chocolate brownie mix is, bar none, the best brownie mix on the market. After lots of testing, I finally came up with a recipe that is just as good, but made completely from scratch.
Ghiradelli chocolate makes superior brownies, and this recipe uses three types of Ghiradelli chocolate. The Ghiradelli 60% cacao baking bar, Ghiradelli premium baking 100% cocoa, and the 60% cocao bittersweet chocolate chips.
Why You’ll Love This Recipe
Whenever I ask bakers what their favorite brownie recipe is, they always say the same thing. They want that classic Ghirardelli brownie mix flavor, but made from scratch.
This recipe was built to mimic the best parts of a box mix brownie. It has:
- Just the right sweetness
- A true fudgy texture
- Soft and tender bite
Ingredients & Ingredient Tips
Ghirardelli semi sweet chocolate baking bar
This is the base of the recipe. Chopping it helps it melt evenly over medium heat.
Unsalted butter
Butter adds richness and helps create a moist texture. Let it melt gently with the chocolate.
Brown sugar
Light or dark both work. Brown sugar adds moisture and a deeper flavor than white sugar.
Vanilla extract
A small amount enhances the chocolate flavor. Do not skip it.
Eggs
Use large eggs at room temperature so they blend smoothly into the egg mixture.
All purpose flour
Measure carefully. Too much flour will make the brownies cakey instead of fudgy.
Cocoa powder
Use Ghirardelli 100% cocoa for the best velvety chocolate flavor.
Baking powder
Just a small amount gives the brownies structure without making them fluffy.
Salt
Balances the sweetness and brings out the chocolate.
Chocolate chips
Use Ghirardelli 60 percent cacao bittersweet baking chips. They melt into delicious pockets of chocolate throughout the brownies.
Tools You’ll Need
- 8 inch square baking pan
- Parchment paper or butter and flour for lining
- Heatproof bowl or double boiler
- Wooden spoon or spatula
- Mixing bowl
- Plastic wrap for storage
- Airtight container for leftovers
How to Make Ghirardelli Brownies From Scratch
Preheat the oven to 350°F. Butter and flour an 8 inch square pan or line it with parchment paper.
Chop the semi sweet chocolate baking bar into small pieces. Melt the chocolate and butter together in a heatproof bowl over barely simmering water. Stir until smooth, then remove from heat and let cool to room temperature.
Stir the brown sugar and vanilla extract into the melted chocolate mixture until combined
Add the eggs and mix well until the batter looks glossy and smooth.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly fold the dry ingredients into the wet ingredients just until blended. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a tester comes out clean. Cool for at least 10 minutes before cutting.
Allyson’s Tips
For extra fudgy brownies, pull them from the oven closer to 25 minutes.
For clean slices, let the brownies cool completely before cutting.
These brownies are perfect plain, but a drizzle of chocolate syrup or a scoop of vanilla ice cream makes them bakery worthy.
Storage & Make Ahead Tips
- Store brownies in an airtight container at room temperature for up to three days.
- Wrap tightly with plastic wrap to keep them moist.
- You can also freeze baked brownies for up to two months. Thaw at room temperature before serving.
Ingredients
- 4 ounces Ghirardelli semi sweet chocolate baking bar
- ½ cup unsalted butter cut into pieces
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup all purpose flour
- 2 tablespoons Ghirardelli 100% cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup Ghirardelli 60% bittersweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare an 8 inch square pan.
- Melt chocolate bar and butter together over barely simmering water. Cool to room temperature.
- Stir in brown sugar and vanilla.
- Add eggs and mix well.
- Sift together flour, baking powder,cocoa powder and salt. Fold into batter.
- Stir in chocolate chips.
- Bake for 25 to 30 minutes. Cool before cutting.
Notes
More Recipes You’ll Love
Homemade Brownies with Cocoa Powder
Bakery style chocolate chip cookies
Chocolate Fudge Brownie Cookie
If you make this Ghirardelli brownie recipe, leave a comment and if you loved it, please give it a five star rating. I love hearing how these turn out in your kitchen.
Yvonne Fowler says
What will happen if I leave out the chocolate chips is it okay?
Better Baker says
You can definately leave out the chocolate chips. They taste delicious either way
Scott says
Can I use maple syrup instead of some of the brown sugar?
Better Baker says
I have never tried that, but please let me know how it works if you do!