Day 11: Ghirardelli Brownies

When I get a sweet tooth for chocolate, my go to is always a brownie of some sort. I am really trying to master a consistently gooey, rich, and delicious brownie to keep as my go to recipe and this one comes pretty close!

I will definitely be making another brownie recipe soon to work out the kinks but this recipe is almost perfect. I personally LOVE a gooey brownie, not a cakey brownie. I want that nice chew from the corners of the pan but I want the brownie itself to be decadent, moist, velvety, and just a delicious mess. This recipe is almost at the gooey delicious level that I am looking for; almost.

I will do more research to find out how to reach expert level of goo- but at this point, these brownies are the best ones I've made yet. Microwave for 10 seconds and add a scoop (or 5) of ice cream and you've got yourself one heck of a dessert!

Enjoy!

*Ingredients
3/4 cup Ghirardelli baking cocoa
1/2 tsp baking soda
2/3 cup butter, melted after being halved
1/2 cup boiling water
1 1/2 cup white sugar
1/2 cup dark brown sugar
2 eggs
1 1/3 cups all-purpose flour
2 tsp vanilla
1/4 tsp salt
1/2 cup Ghirardelli 60% cacao bittersweet chocolate chips
1/2 cup Ghirardelli semi-sweet chocolate chips

*Directions
Preheat oven to 350 degrees and grease a 9x13 baking pan. Mix together the cocoa and baking soda, then incorporate 1/3 of your butter. Pour in boiling water (microwaved mine for 2 minutes) until mix becomes frothy or airy- your mix will thicken. Next stir in sugar, eggs, and remaining 1/3 cup butter; mix until smooth. Add flour, vanilla, and salt and incorporate until blended completely. Mix bittersweet chocolate into the batter and pour into your prepared pan, then sprinkle semi-sweet chocolate on top of batter. Bake for 25-30 minutes.

consistency after the boiling water