CLASSIC GHIRARDELLI CHOCOLATE BROWNIES
Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 50m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 26.6 g, Cholesterol 39.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6 g, Sodium 75.7 mg, Sugar 19.5 g
GRILLED BROWNIES
Grilled brownies-yes, that's right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.
Provided by Marcus Bawdon
Yield Makes 20
Number Of Ingredients 9
Steps:
- Set up a charcoal grill for indirect cooking at 350-400°F (180-200°C), adding a chunk of cherry wood to the coals for a gentle smoke.
- Line a rectangular steel or disposable aluminum baking pan, measuring approximately 13 x 9 inches (33 x 23 cm), with parchment paper.
- Mix all the ingredients together in a large bowl, adding them in the order they appear in the ingredients list and folding in each time you add a new ingredient.
- Pour the brownie mixture into the lined baking pan. Pop in the barbecue for around 25 minutes, until the mixture is just set. You don't want the brownies to be too overcooked, as the centers should be a bit soft and fudgy.
GRIDIRON BROWNIES™
Put your game faces on to make these crunchtastic brownies together. The end zones are so tasty, you might have to flip a coin to see who gets to eat them.
Provided by Allrecipes Member
Time 20m
Yield 24
Number Of Ingredients 13
Steps:
- In large bowl combine KELLOGG'S COCOA KRISPIES cereal, sugar, flour, cocoa powder, baking powder and salt. Add eggs, walnuts, oil, milk and vanilla, mixing until just combined.
- Spread in 13 x 9 x 2-inch baking pan coated with cooking spray.
- Bake at 350 degrees F about 30 minutes or until toothpick inserted near center comes out clean. Cool completely.
- Spread frosting over brownies. Sprinkle with KELLOGG'S RICE KRISPIES cereal. Cut into 2-inch squares.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 34.9 g, Cholesterol 23.3 mg, Fat 11.9 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 127.4 mg, Sugar 27.6 g
GRIDIRON BROWNIES
Talk about gridiron greats! These brownies ensure that everyone has something sweet in store for them on game day.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Prepare brownie batter and bake in 13x9-inch pan as directed on package. Cool completely in pan.
- Meanwhile, tint coconut with food coloring. (See Tip.)
- Spread frosting over brownie. Sprinkle with coconut. Arrange marshmallows at both ends of brownie to resemble end zones.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
GHIRARDELLI ONE-BOWL FLOURLESS BROWNIES
You won't miss the gluten in these fudgy, gooey, nutty brownies.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line a n 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
- Whisk together almond flour and rice flour; set aside.
- Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
- Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 25.6 g, Cholesterol 46.3 mg, Fat 22.1 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 149.7 mg, Sugar 18.6 g
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- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
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