Ghirardelli Award Winning Brownies
3/4 cup of sugar
1 tsp. vanilla extract
1/2 cup butter, melted
3/4 cup Ghirardelli sweet ground chocolate and cocoa powder
2/3 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cups walnuts, chopped
1 cup Ghirardelli double chocolate chips
Preheat oven to 350 degrees F.
Using a spoon, stir the eggs with the sugar; Add the vanilla.
Stir in the butter. Sift the chocolate powder with the flour, baking powder and salt and stir flour mixture into the egg mixture. Add the nuts (if using) and chocolate chips.
Spread in a greased 8 inch square pan. Bake 20-25 minutes or until just set. Let cool completely.
2 tablespoons butter
1/4 cup Ghirardelli sweet ground chocolate and cocoa powder
1 tablespoon dutch process cocoa powder
1 1/2 tablespoons heavy cream, half & half or milk (any of those will work, I used half and half)
1 cup (you can use more or less if desired) of confectioners sugar
1/4 teaspoon vanilla
Pinch of salt
In a heavy saucepan, melt butter over medium heat. Whisk in chocolate, both cocoa powders and cream; whisk until smooth. Remove pan from heat and whisk in half of the confectioners sugar. Whisk until incorporated. Whisk in remaining. It will be lumpy at first, so continue whisking until smooth. Whisk in vanilla and salt. Work quickly so that it doesn’t get to stiff. Pour it over top of brownies in pan and allow glaze to set. To speed up the process, you can put the glazed brownies in the refrigerator.
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