For regular brownies, this is the best brownie recipe I have found.
This recipe is from the back of the Ghirardelli Cocoa can.
It makes one of the best homemade brownies I've ever tasted!
Ghirardelli Award Winning Brownies
2 Eggs
3/4 cup of granulated sugar
1 tsp vanilla extract
1/2 cup butter - melted.
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
1/4 tsp. baking powder
1/4 tsp salt
1/2 cup walnuts, chopped
1 cup Ghirardelli 60% Cacao Bittersweet Chips (optional)
Preheat oven to 350-F.
Grease 8"x 8" or 9" x 9" baking pan.
In a medium bowl, stir together eggs, sugar and vanilla.
Add melted butter and mix well.
Sift ground chocolate with flour, baking powder and salt.
Stir chocolate mixture into the egg mixture and add nuts and/or
chocolate chips. Spread into prepared baking pan.
Bake 20 minutes or until a toothpick inserted in center comes out clean.
If you have a digital probe thermometer (like a Thermapen) bake until
the center temperature reaches 185-F for gooey brownies, 190-F for moist brownies.
Use 8" pan for chewy brownies, use 9" pan for drier brownies.