Monday, October 25, 2010

Ghirardelli Brownies

This is a recipe for classic chocolate, but you can also make them using dark chocolate. They are my favorite brownies to make!

1/2 cup Semi-Sweet Ghirardelli Chocolate Chips
4 ounces Semi-Sweet Ghirardelli  Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt

Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1-inch pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 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 16 squares.

Pumpkin Swirl Brownies


I made these pumpkin brownies last week, and they are one of my favorite things I have ever made. The cayenne pepper is a great addition. The recipe is from Martha Stewart. Delicious! 

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 6 ounces bittersweet chocolate, chopped (I used Ghirardelli)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups solid-packed pumpkin
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped hazelnuts 

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
  • Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
  • Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
  • Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
  • With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
  • Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

  • Tuesday, October 5, 2010

    Pumpkin Chocolate Chip Muffins

    • I wanted to make something with pumpkin and autumnal spices. The basic recipe is from allrecipes.com, but I modified it a bit. It makes 12 regular size muffins.

    • 3/4 cup white sugar
    • 1/4 cup vegetable oil
    • 2 eggs
    • 1 cup canned pumpkin
    • 1/4 cup water
    • 1 1/2 cups all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon ground cloves
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup semisweet chocolate chips

    • 1. Preheat the oven to 400 degrees F. Line muffin pan with paper liners.
    • 2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
    • 3. Fill muffin cups 2/3 full with batter. Bake for 20 to 22 minutes.