Ghirardelli brownies

Fudgey, rich, chocolatey gooeyness, with a slight crunch in each bite from a chocolate chip. Sounds like the perfect brownie, right? As a matter of fact, these brownies are. They never fail me and everyone always adores them. My secret, though, is that unlike the majority of my baking, they’re not made from scratch. They’re Ghirardelli triple chocolate brownie mix, but my mom found a way to perfect this brownie mix by tweaking the baking temperature and time. Believe me when I say you want to trust me and not the box when it comes to making these decadent treats.

When I make these brownies, I follow the guidelines for 48 brownies, which means you use three of the mix packages in your recipe. The big box I purchase includes six of these packages, so you get two sheet trays from a box. The box will tell you to preheat the oven to 325 degrees, but don’t. Instead, preheat it to 350 degrees.


While the oven heated up, I lightly greased a baking pan with Pam and placed parchment paper on it. From there, I got a cup of vegetable oil, a cup of water and three eggs. I blended the three ingredients together until fully mixed. Once done, I added the three bags of brownie mix and blended until they were again fully mixed. Be sure not to over-mix it though, because there are chocolate chips in it and you don’t want to crush them. Finally, bake for 25 minutes instead of the suggested 45-50 minutes. Trust me, they will be done and perfect after 25 minutes.


These brownies will come out smelling as fudgey and delicious as they taste. Let them cool and once cooled, saran wrap the pan and place in the fridge. Take them out of the fridge and cut them the next day, doing this allows them to set. From there, enjoy! And believe me when I say they’re addicting.


You may also like...