This is the same recipe used in the “Ghirardelli Chocolate Brownie Mason Jars” post. I decided to post it by itself so the friends and family who received the brownie mix can make it again on their own.
1 1/2 cups White Sugar
3/4 cup all-purpose flour
1/2 cup Ghirardelli unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup Ghirardelli semisweet chocolate chips
3 Teaspoons Vanilla Extract (fun fact: if you don’t have vanilla extract you can substitute it with maple syrup!)
1 Stick Butter (Melted)
1. Preheat your oven to 350 degrees.
2. Beat eggs separately, then mix all ingredients a large bowl.
3. After you’ve mixed it well, transfer to a greased 9×9 baking dish.
4. Bake at 350 degrees 35 to 40 minutes.
The original recipe before my tweaks can be found here: http://allrecipes.com/recipe/brookes-best-bombshell-brownies