Ghirardelli Milk Chocolate & Strawberry Brownies

CUT THE BARS INTO SQUARES AND LAY THEM ON HALF OF YOUR BROWNIE BATTER!

 TIME TO COVER THEM UP WITH MORE BROWNIE BATTER!!!!!

*I made these gluten free by substituting the flour below for Cup4Cup flour.

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature

2 BARS Ghirardelli Milk chocolate & Strawberry

Preheat the oven to 350 degrees F.

Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.
Add in the eggs, one a time. Mix until completely combined.

Slowly add in the dry ingredients and mix until just combined.

Line an 8 by 8 inch pan with nonstick foil. Spread half of the brownie batter in the bottom of the baking pan. Set aside.

Lay 9 squares across batter. Spread the remaining brownie batter on top.

Bake them at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot. Then take 9 more squares and press them very carefully on top of the slightly warm brownies.

Let the brownies cool before cutting. Eat the extra squares while you're waiting! They’re much easier to cut into pieces once they’ve cooled. Enjoy!