|This one I ate for breakfast.|
Ghirardelli Sweet Ground Chocolate can usually be found in the baking section of the grocery store, near the baking cocoa. You Californians can get a nice 3-pound can of the stuff at Smart-and-Final for about $12.99. Grocery store prices range from $4.55-$5.79 for a one-pound can in CA or IA.
The brownies are deep, dark, and fudgy.
Brownies (San Francisco Double Chocolate Brownies)
- 2 eggs @ room temp.
- ½ cup sugar
- 1 tsp. vanilla extract
- ½ cup butter, melted & cooled
- 1 cup Ghirardelli Sweet Ground Chocolate
- 2/3 cup King Arthur Unbleached All-Purpose Flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1 cup coarsely chopped nuts (optional)
Preheat oven to 350°F. Using a spoon, stir eggs with sugar and vanilla. Add melted butter. In a separate bowl, mix the ground chocolate with flour, baking powder, and salt with a whisk. Stir flour mixture into egg mixture. Spread evenly into a buttered 8” pan (or a pan lined with parchment paper or non-stick foil). Sprinkle nuts evenly over the top and press lightly with the palm of your hand. Bake 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool. Frost with Empress Frosting (half a recipe of frosting covers one recipe of brownies) Cut into squares. Makes 16-20 brownies.
- 1/3 cup half and half
- 1 ½ Ghirardelli Sweet Ground Chocolate
- ½ cup butter, cut up
- 1 tsp. vanilla
- 2 Tbsp. Sugar
In 2-quart heavy saucepan, heat half and half with butter and sugar, stirring until blended. Add ground chocolate, mixing with wire whip until smooth. Heat on medium-low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160°F). Do not boil or overcook frosting. Cool 5 minutes, add vanilla. Place pan of frosting in a bowl of ice and water (or snow in the winter). Beat slowly with spoon until frosting holds shape. Frost cake. Refrigerate to set frosting. Makes frosting for and 8-inch layer cake.