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Ghirardelli Award Winning Brownies

by on May 28, 2006 · 12 comments

Here’s a great brownie recipe from Ghirardelli. This is on the back of their Sweet Ground Chocolate and Cocoa Powder can. Use it for brownies, or use it for hot cocoa. It has a nice and kind of delicate chocolate flavor.

I took these brownies to a party and everyone loved them. No one said “My, these brownies taste balanced and delicate, yet still chocolaty….as if you used Ghirardelli’s sweet ground chocolate with cocoa powder” but people did notice something unique them. I’d definitely make these again.

Ghirardelli Award Winning Brownies

2 eggs
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 didn’t 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: It’s always a good idea to line your pan with well-greased or Reynolds “Release” 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 I’d mention it. I always line my pans.

I didn’t sift the ingredients, but I did stir them together quite well to disperse the baking powder.

Here’s how I made the glaze. It’s a pour on glaze that sets as it cools – kind of like the kind of chocolate glaze on a donut.

Chocolate Glaze

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 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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Published on May 28, 2006

{ 12 comments… read them below or add one }

sandra May 28, 2006 at 10:22 am

Hi Anna,I watched the Bake Off special last night and really enjoyed it! I also saw you on Oprah a while back. Congratulations on your win! I love to bake/cook too. I graduated from Southwest Texas in San Marcos (when it was called that) so I consider the Hill Country my second hometown. I found your blog last night and have really enjoyed reading many of the posts. Since I love to cook and bake my friends and co-workers are constantly asking for my recipes. Whenever I type one up for them I always add my own comments or suggestions that I have discovered to make it better/easier. I read one of your old posts about you throwing away a pecan pie and had to laugh to myself because I make a pecan pie for my good friend every year on her birthday. It always stresses me out because I worry that it won’t turn out and I will have to go back and purchase more pecans (expensive to start with) to make another……lol Everyone loves my pecan pie so I don’t know why I still stress when I make it. I got the recipe from a high school choir cookbook.Anyway thanks for your blog. I will anxiously await future posts and maybe send you a recipe or two.Sandra, Houston, TX

s'kat May 28, 2006 at 12:09 pm

Mmmmm, I luuurrvve ghirardelli products! My signature brownie recipe is one of theirs.

surcie May 28, 2006 at 12:21 pm

Hey, Anna! I just watched you on the pillsbury bakeoff show. (Your daughter is so cute, and she obviously has a great personality.) The fact that you bake so much is really inspiring! I’ll add you to my blogroll!

surcie May 28, 2006 at 12:24 pm

I forgot to add, congratulations!

carole May 28, 2006 at 3:12 pm

Oh my. These brownies get made tonight for tomorrow’s picnic.You were great on the special, as usual.

cookie jill May 28, 2006 at 8:59 pm

oh…yummy! ;-)

The Wells Family May 29, 2006 at 9:12 pm

Hi Anna – These look awesome! I have a question though that I didn’t read in the summary about them – Are they moist and chewy or cakey? I like the ooey gooey moist chewy brownies best. Thanks! And of course, congrats. I love watching all the food tv contest shows and loved the bakeoff! : ) Michelle

Anna May 30, 2006 at 7:29 am

Sandra, I’m waiting for those recipes ;).Michelle, the brownies are more fudgy.Flyfishinggal, thanks for looking through the blog.

Erika May 30, 2006 at 7:53 am

Mmm. That pie looks stunning, and those brownies are my go-to brownies. I just love Ghirardelli’s Sweet Ground Chocolate- makes a killer cup of cocoa too.

Megan January 23, 2009 at 2:21 pm

I should have known – all roads lead back to you! I was looking for the Ghirardelli Brownie recipe, and SURPRISE! There’s your link. Ha!

Josie November 20, 2010 at 11:39 pm

These brownies are the BEST in my book. Flakey on top yet fudgy in the middle and great chocolate flavor without being over the top sweet – perfect. Search no more, brownies from the box after trying these would be a sin.

Anna November 21, 2010 at 9:05 am

Hi Josie,

I haven’t made these in a while because I never seem to have the pre-sweetened cocoa powder on hand, but they are really good. Thanks for reminding me about this recipe.

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