We used butter again instead of oil, and it was another successful test! The brownies came out thick and moist, and replacing the oil with butter took them to a whole new level of decadence. It’s like the butter whispered sweet nothings to the chocolate as they baked. The rich, creamy texture was so irresistible that we might have “accidentally” eaten half the batch before they even cooled down. Who needs oil when butter makes everything better? Even our dog was hoping for a crumb to drop.
Next time, we might toss in some walnuts or swirl in a little peanut butter, but for now, these buttery delights have stolen our hearts—and taste buds!
Difficulty Level: easy
15 min Prep
43 min Cook
58 min Total
16 Servings
Ghirardelli Double Chocolate Brownies Ingredients
- 1/4 Cup Water
- 1/3 Cup Salted Butter
- 1 Egg
- Ghirardelli brownie mix
Ghirardelli Double Chocolate Brownies Instructions
- Preheat oven to 325 degrees.
- Prepare 8×8 baking pan by lightly greasing or coating with non-stick cooking spray
- Melt butter
- Combine water, butter, and egg in bowl and stir until full mixed
- Combine with brownie mix in mixer and stir on low until well blended
- Spread batter in prepared pan
- Bake for 43 – 48 minutes
- Brownies are ready when the center is firm and the edges begin to pull away from the pan
- Let cool before cutting
