Classic Chocolate Brownies

4  ounces		Ghirardelli Semi Sweet Chocolate Baking Bar
1  cup		Brown sugar, dark or light, packed
1  teaspoon		Vanilla extract
2  tablespoons		flour
3/4  cup		All purpose flour
1/4  teaspoon		Baking powder
3/8  teaspoon		Salt
1/2  cup		Ghirardelli Semi Sweet Chocolate Baking Chips or Ghirardelli Bittersweet 60% Cacao Baking Chips
8  tablespoons		Country Crock Light Spread
1/2  cup		Eggbeaters Original

Tip: Click on the ingredient links to learn the nutritional information for all the Classic Chocolate Brownies ingredients. The serving size for any ingredient in Classic Chocolate Brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350°F.
Butter and flour an 8-inch square baking pan.
Chop the 4 ounces of semi sweet chocolate bars into 1-inch pieces.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth.
Remove the pan from the heat and let cool to room temperature.
Stir the brown sugar and vanilla into the chocolate mixture.
Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt.
Slowly fold the flour mixture into the chocolate mixture, mixing well until blended.
Stir in the chocolate chips and pour the batter into the prepared pan.
Bake for 25 to 30 minutes, until a tester comes out clean.
Remove from the oven and cool chocolate brownies for at least 10 minutes before cutting into 2-inch squares.