Ghirardelli Award Winning Brownies
Source of Recipe
List of Ingredients
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 (I didnít use)
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 chocoalte chips.
Spread in a greased 8 inch square pan. Bake 20-25 minutes or until just set. Let cool completely.
A few notes: Itís always a good idea to line your pan with well-greased or Reynolds ďReleaseĒ foil. Or if you have it, use parchment paper. This will allow you to lift your brownies right out of the pan. You probably already knew this, but I see so many pictures of brownies in un-lined pans that I thought Iíd mention it. I always line my pans.
I didnít sift the ingredients, but I did stir them together quite well to disperse the baking powder.
Hereís how I made the glaze. Itís a pour on glaze that sets as it cools Ė kind of like the kind of chocolate glaze on a donut.
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 cream)
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 doesnít get to stiff. Pour it over top of brownies in pan