Chocolate brownies and milk go together like kids and messes. And the lasting results (extra pounds in the case of the brownies) can be equally as unwanted.
But every once in awhile, you've just got to indulge. This chocolate brownie recipe, made with premium Ghirardelli chocolate, is that indulgence.
I've made it healthy with the addition of white whole wheat flour, walnuts (high in Omega 3 fatty acids), and the Ghirardelli dark chocolate (high in antioxidants). It's become one of my favorite recipes for chocolate brownies.
Ghirardelli Chocolate Brownies
- 1/2 cup unsalted butter
- 2 oz. unsweetened Ghirardelli baking chocolate
- 3/4 cup white whole wheat flour, such as King Arthur
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick spray. Place butter and Ghirardelli chocolate in a microwave-safe container. Heat on 50% power for 1 minute, 30 seconds. Stir and continue microwaving in 30-second increments until smooth. Set aside.
Whisk together flour, baking powder and salt in a small bowl. In a large mixing bowl, beat sugar and eggs. Stir in chocolate mixture and vanilla. Stir in flour mixture, then walnuts.
Pour into prepared baking dish. Bake 30-35 minutes. Cool completely on a wire rack.
Makes 16 brownies.
Per brownie: 155 calories, 9 g fat, 42 mg cholesterol, 17 g carbohydrate, 1 g fiber, 2 g protein, 4% Vitamin A, 2% calcium, 3% iron.
See also:
- Chocolate Raspberry Brownies
- Chocolate Brownies with Peppermint
- Flourless Chocolate Cake
- Dark Chocolate Brownies
- Best Gourmet Chocolate Gifts
