Ingredients
Equipment
Method
Instructions
- Preheat oven to 325°F. Lightly grease an 8x8-inch baking pan on the bottom and sides with nonstick cooking spray.
- In a large bowl, combine: 18-ounce box Ghirardelli Brownie Mix, 1 cup granulated sugar, 2/3 cup Ghirardelli unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1 cup Ghirardelli semi-sweet chocolate chips. Whisk or stir to evenly distribute the dry ingredients.
- In a separate bowl, whisk the wet ingredients: 1/3 cup vegetable oil, 1/2 cup vegetable oil (or 1/2 cup melted butter), 1/4 cup water, 1 large egg and 2 large eggs (total 3 large eggs), and 2 teaspoons vanilla extract until blended.
- Pour the wet mixture into the dry mixture and stir until just combined. (Don't worry if the batter seems slightly gritty.)
- If the brownie mix box includes an extra syrup packet, stir that into the batter now.
- Spread the batter evenly into the prepared 8x8 pan, smoothing the top with a spatula.
- Bake until the center is set and the edges begin to pull away from the sides: about 40–45 minutes for a metal pan, or 45–50 minutes for a glass or ceramic pan. Test doneness by inserting a toothpick near the center — it should come out with moist crumbs but not wet batter.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
Notes
Notes
Feel free to add all kinds of goodies to your homemade brownies! If you like, swap chocolate chips (or go 1/2 and 1/2 with) with peanut butter, mint, dark chocolate, milk chocolate, or white chocolate chips. You can also include other add-ins such as chopped nuts – like walnuts, almonds, or pecans, pretzels, mini marshmallows, dried cherries, mini peanut butter cups, M&Ms, or other small candies.
Transfer the cooled brownies to a sealed container with a lid, or wrap them tightly in plastic wrap or aluminum foil. Keep them at room temperature for 3-4 days. For longer storage, you can keep them in the fridge for 5-6 days.
Feel free to add all kinds of goodies to your homemade brownies! If you like, swap chocolate chips (or go 1/2 and 1/2 with) with peanut butter, mint, dark chocolate, milk chocolate, or white chocolate chips. You can also include other add-ins such as chopped nuts – like walnuts, almonds, or pecans, pretzels, mini marshmallows, dried cherries, mini peanut butter cups, M&Ms, or other small candies.
Transfer the cooled brownies to a sealed container with a lid, or wrap them tightly in plastic wrap or aluminum foil. Keep them at room temperature for 3-4 days. For longer storage, you can keep them in the fridge for 5-6 days.