Best 5 Ghirardelli Brownie Pecan Parfait Recipes

GHIRARDELLI'S AWARD WINNING DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Using a spoon, stir eggs with sugar and vanilla; add butter.
• Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
• Stir into egg mixture; add nuts.
• Spread into greased 8 inch square pan.
• Bake 20 minutes.

GHIRARDELLI® BROWNIE PECAN PARFAIT

Steps:

• To make the brownies, spray an 8-inch square pan with nonstick spray and coat with flour. Preheat the oven to 350 degrees F.
• Melt the chocolate and the butter together over a double boiler. Whisk until smooth.
• Whisk the sugar and egg together in a bowl. Stir the chocolate and butter into the sugar mixture. Stir in the flour. Spread in the prepared pan.
• Bake for 15 minutes. Cool, remove from the pan and cut into 1/2 inch squares.
• To make the parfait, whisk together the egg yolks and the sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly, with a heat resistant rubber spatula, until thick, about 5 minutes. (If the mixture gets lumpy at anytime during the cooking process, briefly switch to a whisk and whisk until smooth.) Place the mixture in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold.
• Whip the cream until soft peaks form. Fold the cream into the cooled mixture.
• To assemble the parfaits, in the bottom of martini, wine or any clear glass with approximately a 3/4 cup capacity, put about 4 pieces of brownies, about 2 teaspoons caramel sauce, and 2 teaspoons pecans. Top with about 3 tablespoons parfait mixture. Repeat layering with 2 more layers of brownies, caramel sauce and pecans and 1 more layer of parfait, ending with a layer of the brownies, pecans and caramel.
• Cover with plastic wrap. Refrigerate at least 30 minutes or up to overnight.

GHIRARDELLI AWARD WINNING BROWNIES

Steps:

• Preheat oven to 350°F.
• Using a spoon, stir eggs, sugar, and vanilla; add butter.
• Sift together Sweet ground chocolate, flour, salt and baking powder.
• Stir into egg mixture.
• Add nuts and/or chocolate chips.
• Spread into 8" or 9" square baking pan.
• Bake 20-30 minutes.
• For chewy brownies use 8" pan and less baking time.
• For cake like brownies use 9" pan and more baking time.
• Cut into squares.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES

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.

GHIRARDELLI CHOCOLATE PECAN PIE

Steps:

• Heat oven to 325°F.
• In double boiler over hot water, melt chocolate and butter.
• In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture.
• Stir in pecans; pour into pie crust.
• Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set.
• Cool completely at room temperature.
• Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.