Best 6 Ghirardelli Brownies Recipes

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 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.

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 AWARD WINNING BROWNIES

Steps:

• Pre-heat to 350°F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift sweet ground chocolate with flour, baking powder, and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into a greased 8 inch or 9 in. square pan. Bake 20 to 30 minutes. For extra chewy brownies, use 8 inch pan and less baking time. For cake like brownies, use 9 inch pan and longer baking time. Cut into squares. Make 16 to 20 brownies.

GHIRARDELLI® PEPPERMINT BROWNIES

Steps:

• Preheat the oven to 350°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.

GHIRARDELLI CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Stir eggs with sugar and vanilla. Add melted butter.
• Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture.
• Spread half the batter into a greased 8-inch square pan. Place chocolate squares in a single layer on top of batter. Cover the squares layer with the remaining batter.
• Bake 20 to 30 minutes. Cool before cutting into 16 to 20 squares.