Ghirardelli Chocolate Caramel Brownies 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'S AWARD WINNING DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Using a spoon, stir eggs with sugar and vanilla; add butter.
• Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
• Stir into egg mixture; add nuts.
• Spread into greased 8 inch square pan.
• Bake 20 minutes.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
• Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
• In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
• Bake for 8 minutes.
• Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
• Bake for an additional 20 minutes. Remove and let cool.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
• Chop the semi-sweet chocolate baking bar into 1-inch pieces.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
• Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
• In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
• Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

CHOCOLATE CARAMEL BROWNIES (WITH GHIRARDELLI SQUARES)

Steps:

• Be sure your oven is preheat to 350 degrees F. and adjusted to the center rack position. Line a 9 x 9 pan with parchment paper and set aside.
• In a 2-quart sauce pan, over medium heat, melt the butter. Once melted, remove the pan from the heat and stir in the sugar, and chocolate chips. Whisk until combined, and thick.
• Transfer chocolate mixture to a large mixing bowl. Add eggs one at a time, stirring between each, and then mix in the extract.
• Add the flour, cocoa powder, salt, and baking powder. Using a wooden spoon, mix until just combined. You should see no more flour streaks.
• Pour batter into parchment-lined pan and bake for 35-40 minutes. These will look a little under baked, but they are just fudgy and will form as they cool.
• Cool brownies for 15 minutes before adding Ghirardelli Chocolate Caramel Squares. Allow brownies to full cool for an additional 45 minutes before removing them from the pan and cutting.

GHIRARDELLI ONE-BOWL FLOURLESS BROWNIES

Steps:

• Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line a n 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
• Whisk together almond flour and rice flour; set aside.
• Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
• Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.