Ghirardelli Raspberry Brownies Food

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.

GHIRARDELLI AWARD WINNING BROWNIES

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.

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.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

GHIRARDELLI'S AWARD WINNING DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Using a spoon, stir eggs with sugar and vanilla; add butter.
• Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
• Stir into egg mixture; add nuts.
• Spread into greased 8 inch square pan.
• Bake 20 minutes.