For this new batch of Cricket Flours Brownies, we wanted to see how our new Cricket Flours products did when we replaced it 1-for-1 with the recommended all-purpose flour. So far, we have been experimenting with our new Cricket Flours All-Purpose Baking Flour mix and our family recipes that we know are delicious. So this time we used the exact directions on the back of a GHIRARDELLI Semi-Sweet Chocolate Bar to test how our Cricket Flours product performs. The Answer: Perfectly Amazing! Of course the GHIRARDELLI had something to do with that as well, but the GHIRARDELLI cricket flour brownies came out moist, delicious, and packed with protein.
If you want to make your own batch of GHIRARDELLI Cricket Flour Brownies just follow the directions below and let us know how they turn out!
Preheat oven to 350°F. Using a 8″ x 8″ pan, butter the inside and lightly flour the inside and then set aside.
On low heat, use a saucepan to begin melting the GHIRARDELLI bar and butter. It helps to cut the butter into smaller pieces, and break/cut up the GHIRARDELLI bar into smaller sections as well. Keep stirring on low heat until both are completely melted. Once melted, remove the saucepan and allow to cool to room temperature so that you do not cook the egg and additional ingredients.
Once cooled, stir in the brown sugar and vanilla. Next, add both eggs and mix fully.
In a separate mixing bowl, combine the Cricket Flours: All-Purpose Baking Flour and other dry ingredients until they are fully mixed. Next, begin to slowly fold in the dry mixture into the saucepan. After the dry ingredients have fully been mixed in, add in your GHIRARDELLI Semi-Sweet Chips.
The last step is to simply pour your final GHIRARDELLI Cricket Flour Brownie mix into your pan, and bake in the over for 25-30 minutes, or until your tester comes out clean.