Robin's Midnight Brownies (a.k.a. R&B's)

submitted by Robin McCarthy

You will need:

• 2 boxes Ghirardelli Double Chocolate Brownie Mix (20 oz.)
• 2/3 cup water
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup Ghirardelli 60% cacao bittersweet chocolate chips (not in original Ghirardelli brownie mix recipe)

Servings: Makes 24 ~ 2 inch brownies

Prepare according to brownie package directions with the following additions/modifications:

1. Stir in the cup of Ghirardelli 60% cacao bittersweet chocolate chips.
2. Spread into a 9x13 metal baking pan sprayed with cooking spray.
3. Bake in a 325 degree pre-heated oven for 40 minutes or just until the edges pull away from the pan. DO NOT OVER BAKE!
4. Cool on a rack for a couple of minutes then place the pan in the freezer until completely cooled. This makes the brownies easier to cut and also gives them a more 'fudgey' texture.
5. Remove from freezer and cut into desired size and shape. Serve now, or place in Ziploc bags and return to freezer. Can be kept frozen for up to a month.