Ghirardelli Stuffed Brownies
By mitzzy
You may want to make two pans, just so you don’t have to share
- 8
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter (1 stick)
- 1/4 cup semi sweet or dark chocolate chips
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 About 20 Ghirardelli Squares of your choosing
Preparation
Step 1
Preheat the oven to 350F.
In a large bowl, combine flour, baking powder and kosher salt. Whisk to combine and aerate.
In a medium glass bowl, place butter and chocolate chips. Melt in the microwave for about 1 minute (mine took 1 minute and 10 seconds), until butter is completely melted, and when stirred, the chocolate chips melt completely into the butter.
Stir gently for 1 to 2 minutes or until chocolate and butter completely combine, and there are no lumps of chocolate chips. If you find that there are, microwave at 10 second intervals and stir after each until the lumps are gone.
Add brown sugar to the butter-chocolate mixture and whisk together, making sure the sugar is completely mixed in and there are no clumps throughout.
In a separate bowl or cup, whisk eggs and vanilla extract together with a fork, then add to the chocolate mixture. Stir to combine, making sure eggs are completely incorporated.
Pour wet mixture into dry, and fold gently with a rubber spatula until flour seems to be mostly incorporated. Do not overmix.
Pour half the brownie mixture into an 8×8 square baking pan (I used metal, glass is okay too) sprayed with cooking spray, or greased with butter and sprinkled a little flour or cocoa powder.
Unwrap as many Ghirardelli squares as it takes to place them roughly side by side on top of the brownie batter in the pan. I left a little space between each one, maybe 1/4″ inch. I had 2 bags of Ghirardelli Squares, and was able to make 2 batches of these brownies with 4 squares to spare for snacking.
Try to be as random as possible in your Square placement, so that each bite is a little different from the next. That’s part of the fun!
Once the batter has been covered by squares evenly, pour the rest of the batter over the squares and spread to cover completely using a rubber spatula.
Bake for 20-22 minutes or until the top looks set and the brownies are a little (to use Kathryn’s words) squidgy when touched.
Allow to cool completely, then remove from pan and slice into squares.
Ghirardelli stuffed brownies are amazing after they cool, but the flavors really develop the next day, so make them one day ahead if you can.