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Ghirardelli Award Winning Brownies

This is recipe from the back of the Ghirardelli sweet cocoa canister. There is another version out there that calls for only ½ cup of sugar and 1 cup of the sweet ground cocoa powder, but this one is ¾ cup sugar and ¾ cup cocoa powder and goes by "Award Winning Brownies".

Ingredients

  • 2 large eggs
  • ¾ cup of sugar
  • 1 tsp. vanilla extract
  • ½ cup butter melted
  • ¾ cup Ghirardelli sweet ground chocolate and cocoa powder
  • ⅔ cup unsifted all-purpose flour
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup walnuts, chopped (optional)
  • 1 cup Ghirardelli double chocolate chips

Ghirardelli's Award Winning Brownie Frosting Recipe

  • ¼ cup butter
  • 3 tablespoons whole milk
  • ⅓ cup Ghirardelli sweet cocoa
  • 2 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • dash of salt if you used unsalted butter

Instructions

  • 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 chocolate chips.
  • Spread in a greased 8-inch square pan. Bake 20-25 minutes or until just set. Let cool completely.

Award Winning Brownies Frosting

  • Combine the butter, milk, and cocoa in a saucepan and heat until melted and smooth.
  • Remove from heat and beat in the sifted powdered sugar, salt and vanilla, beating until smooth. Pour over the brownies

Notes

An alternative glaze recipe
Chocolate Glaze
    • 2 tablespoons butter
    • ¼ cup Ghirardelli sweet ground chocolate and cocoa powder
    • 1 tablespoon Dutch process cocoa powder
    • 1 ½ tablespoons heavy cream, half & half or milk
    • ¾ to 1 cup (you can use more or less if desired) of confectioners' sugar
    • ¼ teaspoon vanilla
    • Pinch of salt
In a heavy saucepan, melt butter over medium heat. Whisk in ground chocolate, cocoa powder 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.