Ghirardelli Brownies

From: Michigan-fan

On Oct 2, 2009

Instead of the sweet ground chocolate, I looked on Ghirardelli's website and it said to substitute a 50/50 mix of cocoa and sugar. I didn't use walnuts and put them in a mini muffin pan with the cups 3/4 full. I then cooked them for about 14 mins using a toothpick to test them to be a little undercooked. I cooled them on a rack and them dipped the tops of them in a chocolate ganache-type topping (melt together 1/2 cup chocolate chips, about 1 tsp water, about 1 tablespoon butter, and 2 tablespoons milk; whisk together until smooth). Absolutely delicious! This method provides a great presentation.

From: Chef #467804

On Nov 16, 2007

The walnuts, I omitted. And saying that, I wilt say that they were superb! A blunt friend of mine (who would have told me if he thought they tasted like crud)told me that he approved them(not like the other cookie bar thing I made). But instead of using store bought "ghirardelli sweet ground chocolate" I chopped up a large hunk of biter sweet (chocolate) until I had enough. Cutting it up makes a big mess though, as it all seems to have static electricity pulling it to the floor. Again, they were fantastic. Thank you.

From: 199949

On Mar 4, 2005

An excellent recipe! My wife made this the other day and I've never had better brownies in my life! I've had ones layered with coconut flakes, different icings,different nuts even but this recipe is so simple and yet produced the most exquisitely delicate melt -in-your-mouth brownie nirvana

From: eatrealfood

On Mar 1, 2005

i've wolfed down two squares of these little beauties already. perfect mood-elevator for when its all snowy and bleak outside. i used 1cup packed brown sugar but otherwise was faithful to the recipe. the velvety moist fudginess is offset nicely by the walnuts. unfortunately for my waistline and arteries, i will have to be making these again.