Saturday, September 17, 2011



Ghirardelli Dark Chocolate Raspberry Brownies

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature
1 (3.5 ounce) Ghirardelli Dark & Raspberry Bar
9 Ghirardelli Dark & Raspberry Squares (from a 5.32 ounce package of individually wrapped chocolate squares)

Preheat the oven to 350 degrees F.

Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.
Add in the eggs, one a time. Mix until completely combined.

Slowly add in the dry ingredients and mix until just combined.

Line an 8 by 8 inch pan with nonstick foil. Spread half of the brownie batter in the bottom of the baking pan. Set aside.

Take 1 Ghirardelli Dark & Raspberry Bar and cut the bar into 8 pieces. (along the creases in the bar, don’t cut through the raspberry centers)

Place the pieces on top of the brownie batter.

Spread the remaining brownie batter on top.

Bake the at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot.
Then take 9 Ghirardelli Dark & Raspberry Squares and press them very carefully on top of the slightly warm brownies.

Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!


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