Ghirardelli Brownie Pecan Parfait Recipes

GHIRARDELLI AWARD WINNING BROWNIES

Steps:

• Preheat oven to 350°F.
• Using a spoon, stir eggs, sugar, and vanilla; add butter.
• Sift together Sweet ground chocolate, flour, salt and baking powder.
• Stir into egg mixture.
• Add nuts and/or chocolate chips.
• Spread into 8" or 9" square baking pan.
• Bake 20-30 minutes.
• For chewy brownies use 8" pan and less baking time.
• For cake like brownies use 9" pan and more baking time.
• Cut into squares.

GHIRARDELLI® BROWNIE PECAN PARFAIT

Steps:

• To make the brownies, spray an 8-inch square pan with nonstick spray and coat with flour. Preheat the oven to 350 degrees F.
• Melt the chocolate and the butter together over a double boiler. Whisk until smooth.
• Whisk the sugar and egg together in a bowl. Stir the chocolate and butter into the sugar mixture. Stir in the flour. Spread in the prepared pan.
• Bake for 15 minutes. Cool, remove from the pan and cut into 1/2 inch squares.
• To make the parfait, whisk together the egg yolks and the sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly, with a heat resistant rubber spatula, until thick, about 5 minutes. (If the mixture gets lumpy at anytime during the cooking process, briefly switch to a whisk and whisk until smooth.) Place the mixture in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold.
• Whip the cream until soft peaks form. Fold the cream into the cooled mixture.
• To assemble the parfaits, in the bottom of martini, wine or any clear glass with approximately a 3/4 cup capacity, put about 4 pieces of brownies, about 2 teaspoons caramel sauce, and 2 teaspoons pecans. Top with about 3 tablespoons parfait mixture. Repeat layering with 2 more layers of brownies, caramel sauce and pecans and 1 more layer of parfait, ending with a layer of the brownies, pecans and caramel.
• Cover with plastic wrap. Refrigerate at least 30 minutes or up to overnight.

GHIRARDELLI CHOCOLATE PECAN PIE

Steps:

• Heat oven to 325°F.
• In double boiler over hot water, melt chocolate and butter.
• In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture.
• Stir in pecans; pour into pie crust.
• Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set.
• Cool completely at room temperature.
• Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.

GHIRARDELLI® BROWNIE PECAN PARFAIT

Steps:

• To make the brownies, spray an 8-inch square pan with nonstick spray and coat with flour. Preheat the oven to 350 degrees F.
• Melt the chocolate and the butter together over a double boiler. Whisk until smooth.
• Whisk the sugar and egg together in a bowl. Stir the chocolate and butter into the sugar mixture. Stir in the flour. Spread in the prepared pan.
• Bake for 15 minutes. Cool, remove from the pan and cut into 1/2 inch squares.
• To make the parfait, whisk together the egg yolks and the sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly, with a heat resistant rubber spatula, until thick, about 5 minutes. (If the mixture gets lumpy at anytime during the cooking process, briefly switch to a whisk and whisk until smooth.) Place the mixture in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold.
• Whip the cream until soft peaks form. Fold the cream into the cooled mixture.
• To assemble the parfaits, in the bottom of martini, wine or any clear glass with approximately a 3/4 cup capacity, put about 4 pieces of brownies, about 2 teaspoons caramel sauce, and 2 teaspoons pecans. Top with about 3 tablespoons parfait mixture. Repeat layering with 2 more layers of brownies, caramel sauce and pecans and 1 more layer of parfait, ending with a layer of the brownies, pecans and caramel.
• Cover with plastic wrap. Refrigerate at least 30 minutes or up to overnight.