Ingredients
- 1 Box Ghirardelli Double Chocolate Brownie Mix
- 1½ cups chopped pecans or walnuts
- 2 cups chocolate chips
- ¼ cup water
- 1/3 cup melted butter or vegetable oil
- 1 egg
Servings:
Instructions
- Preheat oven to 325 degrees. Butter or grease 2 – 6 inch square metal brownie pans (or 1- 9 inch square pan)
- Chop the nuts and set aside. Melt the butter.
- Add the brownie mix to a medium-sized mixing bowl. Stir in the water, melted butter or oil, and egg. Stir until well blended.
- Add the chopped nuts and chocolate chips and stir well to combine. The batter will be stiff and thick
- Divide the batter evenly between the two pans.
- Spread to smooth the tops.
- Bake for 20 minutes. Check the pans and rotate. Bake for another 15 – 20 minutes. DO NOT OVERBAKE. Check frequently with a toothpick. The batter should just set up.
- Cool on a rack for 5 minutes, then cool completely in the freezer. Cut each pan into 16 squares. Yield: 32 brownies
Recipe Notes
Yield: 32 brownies
Nutritional analysis per brownie: 178 calories, 1.5 grams protein, 20 grams carbohydrates, 10 grams fat, 125 mg. sodium, 1.5 grams fiber.