1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans. 2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. First cream the butter, sugar, eggs, and vanilla, then add the flour, cocoa, and salt on top and use a spatula (or mixer on slow!) to mix the batter. Just make sure to break up any small lumps while mixing.. Preheat your oven to 350 F, and either grease or line your brownie pan with parchment or aluminum foil. Directions. Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment. Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Instructions. Preheat the oven to 350 degrees F. Grease an 8x11 inch pan. Drain the cherries and coarsely chop them. Spread them out on a paper towel to dry slightly. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted. Remove the peanut butter layer and transfer to a small sheet tray. Store in the freezer until ready to use. Step. 2 Sift together the flour and cocoa powder in a medium mixing bowl. Step. 3 Melt the butter and chocolate in a medium saucepan over medium heat, stirring often. Remove from heat. Prevent your screen from going dark as you follow along. Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. Combine flour, cocoa, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs, one at time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/2 cups morsels. Spread into prepared pan. Step 1: Make the brownie batter. If the flour and/or the cocoa powder are lumpy, use a sifter to smooth them out. In a small bowl, whisk together the flour, cocoa powder, and salt (photo 1). Melt the butter and chocolate in a microwave-safe bowl on High in 30 second bursts, about 1½ to 2 minutes (photo 2). Set aside to cool until warm but not hot to the touch. In a large bowl, whisk together the melted butter, sugar, vanilla, and salt until well combined. Whisk in the eggs one at a time. Stir in the melted and cooled chocolate. Add the flour and stir until just combined. The instructions on the box of Ghirardelli’s dark chocolate brownie mix couldn’t be simpler: Place water, oil, and egg in a medium bowl and stir until fully mixed. Instead, I like to crack the XmfmG.