Ghirardelli Chocolate Brownies With Peppermint Bark Recipes

GHIRARDELLI PEPPERMINT BARK BROWNIES

Ghirardelli Peppermint Bark Brownies image

A festive version of your classic brownie marrying rich chocolate taste with the unmistakable holiday flavors of peppermint.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 1h30m

Yield 9

Number Of Ingredients 12

Ingredients

Cooking spray
10 tablespoons unsalted butter, cut into pieces
1 ⅔ cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup Ghirardelli 100% Unsweetened Ground Cocoa
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 (3.5 ounce) Ghirardelli Peppermint Bark with Dark Chocolate bars, coarsely chopped, divided
¼ cup heavy cream

Steps:

Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 56.7 g, Cholesterol 105 mg, Fat 38.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 22.3 g, Sodium 193.6 mg, Sugar 34.5 g

GHIRARDELLI AWARD WINNING BROWNIES

Ghirardelli Award Winning Brownies image

This recipe came from the can of Ghirardelli Brand Sweet Ground chocolate and Cocoa (found with the baking supplies). They were so great that I made them twice in one day! I omitted the walnuts but added the chocolate chips.

Provided by Darma

Categories Bar Cookie

Time 40m

Yield 16-20 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup Ghirardelli sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
1 cup chocolate chips

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.

Nutrition Facts : Calories 199, Fat 12.5, SaturatedFat 6.2, Cholesterol 38.5, Sodium 103.8, Carbohydrate 23, Fiber 2.2, Sugar 15.3, Protein 3.1

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