Ghirardelli Classic 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 BROWNIES

Steps:

• Grease a 8x8 inch baking pan and set aside.
• Preheat oven to 400 degrees.
• In a medium bowl stir together the eggs, sugar and vanilla.
• Mix well.
• Add butter mixing to incorporate.
• Sift the ground chocolate with the flour, baking powder and salt.
• Stir into the egg mixture and add the walnuts.
• Spread into the prepared baking pan.
• Bake for 20 minutes or until a toothpick inserted in center comes out clean.

GHIRARDELLI PEPPERMINT BARK BROWNIES

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.

GHIRARDELLI OMBRE BROWNIE CAKE

Steps:

• Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper.
• Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans.
• Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans.
• For Ganache: Place each type of chips into 3 bowls.
• Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
• Let cool 2 hours before whipping with an electric mixer until fluffy.
• Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

GHIRARDELLI CLASSIC BROWNIES

Steps:

• Preheat oven to 350-degrees.
• Butter and flour 8X8 pan.
• In a heavy 1 1/2 saucepan, melt chocolate and butter over low heat, stirring until smooth.
• Remove pan from heat and let cool to room temperature.
• Stir in brown sugar and vanilla.
• Add eggs, mixing well.
• In bowl, sift together flour, baking powder and salt.
• Slowly fold into chocolate mixture; mix well.
• Stir in chips.
• Pour batter into prepared pan.
• Bake for 25-30 minutes.

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.

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.

GHIRARDELLI PEPPERMINT BROWNIES

Steps:

• Heat oven to 350 degrees.
• Spray 9" square pan with cooking spray; dust with flour tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature.
• In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.
• Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in overn 1 minute.
• Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely and cut into 16 squares.

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.

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.