Ghirardelli Raspberry Brownies Recipes

BACK OF THE BAG GHIRARDELLI BROWNIES RECIPE

Steps:

• Preheat over to 350 degrees F.
• In a bowl, stir together eggs with sugar and vanilla. Add butter.
• Add in sweet ground cocoa with flour, baking powder and salt. Stir into egg mixture; add nuts if using. Stir in chocolate chips.
• Spread into greased 8" x 8" square pan. Bake 20-30 minutes.
• For extra chewy brownies, use 9" pan and longer baking time.
• Cut into squares and enjoy!

GHIRARDELLI RASPBERRY BROWNIES

Steps:

• 1. Preheat oven at 350 degrees, if using a dark pan preheat only to 325 degrees.
• 2. Prepare pan by greasing generously, these brownies want to stick easily, if possible line bottom with parchment paper. I used a Brownie/Bar baking pan...specifically for brownies or bar cookies.
• 3. Make brownies by following directions on your favorite brownie mix box. As shown in the picture here..scoop a tablespoon or more of brownie mixture into the bottom of the pan.
• 4. Next place a dark chocolate raspberry square in each slot in the pan on top of the brownie batter and then cover with remaining batter over chocolate square covering completely. Bake for 30 minutes; if using the dark pans remember to lower heat to 325 but, then may need more baking time.
• 5. The brownies need to be crusty around the edge and top, but not HARD...they may seem a little soft when removing from oven..if you like them firmer then bake a few minutes longer. Cool 10-15 before removing from bar pan then place on cooling rack until ready to frost.
• 6. Frosting: Mix frosting with the Raspberry jam until blended well. Dollop on or use a decorator's bag..top with half or quarter piece of remaining chocolate raspberry squares. Enjoy...
• 7. To make Peanut butter brownies...use Milk & Peanut Butter chocolate squares..following directions above. For frosting, mix white fluffy frosting with 2 T. peanut butter or add peanut butter to taste.

CHOCOLATE RASPBERRY BROWNIE TRIFLES

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with foil and spray with nonstick cooking spray. Set aside.
• Microwave Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and butter in a large bowl microwave-safe bowl at medium (50%)power. Stir every 30 seconds until chocolate and butter are melted and smooth.
• Add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. Gradually add in flour; stir until just combined.
• Spread half the brownie batter into prepared pan. Evenly place the Ghirardelli Dark Chocolate Raspberry Filled Squares and cover with remaining batter. Spread batter evenly over the Ghirardelli Dark Chocolate Raspberry Squares and bake in preheated oven for 30 minutes. Remove pan to cooling rack to cool completely.
• Once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. Once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
• When ready to serve, make the ganache. Place Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips in a medium bowl. In a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour hot cream over Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and let stand for 3-5 minutes. Whisk ganache until smooth. Allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
• To assemble the trifles: Place a brownie at the bottom of each trifle dish or small glass. Evenly pipe or spoon a layer of ganache onto each brownie. Add a layer of whipped cream and then a layer of fresh raspberries. Repeat layers. Serve immediately.