Ghirardelli Peppermint Brownies Recipes

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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

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 PEPPERMINT BROWNIES



Ghirardelli Peppermint Brownies image

I get requests every year for these Brownies at Xmas. Ghirardelli knocked Brownies out of the park with this recipe! Instead of using the double boiler method, I use my microwave to melt the chocolate and butter.

Provided by Kerena

Categories     Dessert

Time 55m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 10

4 ounces unsweetened chocolate squares
16 tablespoons unsalted butter
3 eggs
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/4 teaspoon salt
1 cup flour
12 Ghirardelli Dark Chocolate with Mint Filling Squares
1/4 cup candy cane, crushed

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.

Nutrition Facts : Calories 277.1, Fat 16.2, SaturatedFat 9.9, Cholesterol 65.4, Sodium 53.4, Carbohydrate 33.2, Fiber 1.4, Sugar 25.1, Protein 3

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

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

GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK



Ghirardelli Holiday Bark 4 Ways: Peppermint Bark image

Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h5m

Yield 12

Number Of Ingredients 3

3 (4 ounce) bars Ghirardelli® 60% Cacao Baking Bars, chopped
1 (10 ounce) package Ghirardelli® Holiday Baking Peppermint Chunks
2 ounces Ghirardelli® White Chocolate Baking Bar

Steps:

  • Line a baking sheet with parchment paper. Set aside.
  • Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
  • Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
  • Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
  • In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
  • Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
  • Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
  • Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 32.3 g, Cholesterol 9 mg, Fat 18.4 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 34.9 mg, Sugar 13.5 g

GHIRARDELLI® PEPPERMINT BROWNIES



Ghirardelli® Peppermint Brownies image

These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint.

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup unsalted butter
3 large eggs large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
1 cup all-purpose flour
1 (5.32 ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares™, unwrapped
4 each small candy canes, crushed

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  • In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  • Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 40.1 g, Cholesterol 65.4 mg, Fat 18.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 51.5 mg, Sugar 30.8 g

GHIRARDELLI® PEPPERMINT BROWNIES



Ghirardelli® Peppermint Brownies image

These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint.

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup unsalted butter
3 large eggs large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
1 cup all-purpose flour
1 (5.32 ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares™, unwrapped
4 each small candy canes, crushed

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  • In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  • Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 40.1 g, Cholesterol 65.4 mg, Fat 18.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 51.5 mg, Sugar 30.8 g

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES



Classic Ghirardelli Chocolate Brownies image

Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 50m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
½ cup unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
¼ teaspoon baking powder
⅜ teaspoon salt
½ cup Ghirardelli Semi-Sweet Chocolate Baking Chips

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.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 26.6 g, Cholesterol 39.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6 g, Sodium 75.7 mg, Sugar 19.5 g

GHIRARDELLI® PEPPERMINT BROWNIES



Ghirardelli® Peppermint Brownies image

These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint.

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup unsalted butter
3 large eggs large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
1 cup all-purpose flour
1 (5.32 ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares™, unwrapped
4 each small candy canes, crushed

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  • In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  • Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 40.1 g, Cholesterol 65.4 mg, Fat 18.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 51.5 mg, Sugar 30.8 g

GHIRARDELLI® PEPPERMINT BROWNIES



Ghirardelli® Peppermint Brownies image

These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint.

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup unsalted butter
3 large eggs large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
1 cup all-purpose flour
1 (5.32 ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares™, unwrapped
4 each small candy canes, crushed

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  • In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  • Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 40.1 g, Cholesterol 65.4 mg, Fat 18.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 51.5 mg, Sugar 30.8 g

GHIRARDELLI® PEPPERMINT BROWNIES



Ghirardelli® Peppermint Brownies image

These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint.

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup unsalted butter
3 large eggs large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
1 cup all-purpose flour
1 (5.32 ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares™, unwrapped
4 each small candy canes, crushed

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
  • In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
  • Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 40.1 g, Cholesterol 65.4 mg, Fat 18.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 51.5 mg, Sugar 30.8 g

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From foodnewsnews.com


GHIRARDELLI CHEESECAKE BROWNIE RECIPE - THERESCIPES.INFO
tip www.ghirardelli.com. Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside. Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined.
From therecipes.info


PEPPERMINT BARK BROWNIES | GHIRARDELLI
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From ghirardelli.com


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