Doesn’t that brownie look absolutely sinful? If only it could magically appear in my kitchen!
Below you will find the very FIRST recipe challenge submission written and sent by the fabulous Laura K. She, unlike yours truly, is a fabulous baker, so I am officially vouching for anything she concocted. If you are lucky, someday she’ll share her pumpkin bread recipe obtained from a family friend…
Submitted by Laura K
“I used a recipe from Ghiradelli for their Double Chocolate Brownies, and I employed a slight twist by using a Ghiradelli Caramel Chocolate cocoa and adding semi-sweet chocolate chips in place of nuts. It turned out wonderfully.
Here’s the recipe for Caramel Double Chocolate Brownies:
3/4 cup sugar
1 tsp. vanilla
1/2 cup butter, melted
3/4 cup Ghiradelli ground chocolate (I use their Caramel Chocolate cocoa)
2/3 cup flour (I use whole-wheat flour)
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts (OR semi-sweet chocolate chips–i often use these instead of nuts)
Preheat the oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture; add nuts (or chocolate chips). Spread into greased 8 inch square pan. Bake for 20 minutes. Enjoy!”