Ghirardelli Brownie recipe question

Since the brownie recipe doesn't call for baking soda, regular cocoa will likely work fine. I say give it a go! The worst that happens is it doesn't come out to your liking.

Thanks hardlikearmour, I will try it, but I don't have dutched.

boulangerie - I took a look but I am reluctant to try new brownie recipes since I'm particular about the texture and I don't like the inside to be too wet/raw as many seem to like.

The sweet ground chocolate and cocoa contains dutched (alkalized) cocoa, so I would use a dutched cocoa for the substitute.

From the Ghiradelli website http://www.ghirardelli.com/bake/chocolate_substitutions.aspx

"Ghirardelli Sweet Ground Chocolate and Cocoa and Ghirardelli Unsweetened Premium Cocoa: For 1 cup of Ghirardelli Sweet Ground Chocolate and Cocoa, use 1/2 cup Unsweetened Premium Cocoa and 1/2 cup sugar. Mix together prior to adding to the recipe."

It's a packaged product, and there's really no practical way to make it yourself. Maybe take a look at this one and see if these ingredients match your pantry:

http://www.food52.com/recipes/12221_chocolate_to_the_power_of_4_brownies_with_a_healthy_option