Ghirardelli Dark Fudgy Brownies Archives - Food & Wine Chickie Insider

Cookie Dough Brownie Balls

I’m a big fan of Pinterest for all sorts of projects – baking, cooking, crafts, remodeling…A few weeks back, I saw a recipe by The Domestic Rebel for Chocolate Chips Cookie Dough Brownie Bombs that I found interesting. What could be wrong with cookie dough, brownies and a chocolate coating!?

Ghirardelli Dark Melting Wafers

Here’s my interpretation using one of my favorite cookie dough, fudgy brownies and the newly-launched Ghirardelli Dark Melting Wafers.

Ingredients

1 batch of Crispy Chewy Triple Chip Cookie dough, unbaked
1 batch of Ghirardelli Dark Fudgy Brownies, baked and cooled
1 cup miniature chocolate chips
12-ounce package of Ghirardelli Dark Melting Wafers

Chocolate Dipping

Instructions

Form cookie dough into 24 balls. Refrigerate the cookie dough balls for an hour.
Cut the brownies into 24 squares. Flatten a brownie square in the palm of your hand until it’s as thin as you can get it without it falling apart.
Wrap the flattened brownie around a cookie dough ball. If the brownie cracks a bit, simply patch it up with thicker pieces or leftovers. Refrigerate the brownie balls for 30 minutes to firm up.
In a microwavable bowl, heat the chocolate wafers until fully melted, stirring every 30 seconds – about 90 seconds (could be less depending on your microwave).
Using a fork, dunk each brownie ball into the melted chocolate, coating completely, and place carefully on a foil-lined cookie sheet. Sprinkle about a teaspoon of mini chocolate chips on each brownie ball then place in the refrigerator for an hour to set. Place the set brownie balls in an airtight container for up to a week.

Makes 2 dozen brownie balls.

Cheers,

Veronique

Ghirardelli Dark Fudgy Brownies

Dark Fudgy Brownies

These are THE brownies for chocolate lovers. Almost too rich and chocolaty, but not quite by my standards. I often use these brownies to make brownie hot fudge sundaes. They are fan favorites every time.

Ingredients:
• 3/4 cups flour
• 1/4 tsp. baking soda
• 3/4 cup sugar
• 1/3 cup butter
• 2 tbs. water
• 6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 6 ounces Ghirardelli Semi-Sweet Chocolate Chips
• 1 tsp. vanilla
• 2 large eggs
• 1/2 cup chopped pecans (optional)

Directions:
1. Preheat oven to 325 F. Grease a 9-inch square pan.
2. In a small bowl, combine the bittersweet and the semi-sweet chocolate chips, set aside.
3. In a small bowl, mix together flour and baking soda, set aside.
4. In a small saucepan, combine sugar, butter and water. Bring to a boil over medium heat; remove immediately from heat.
5. Add 1 cup of the mixed chocolate chips and the vanilla to the hot sugar mixture and stir until melted and smooth.
6. Transfer the hot sugar mixture to a medium bowl. Cool completely.
7. Add the eggs, 1 at a time, to the chocolate mixture, stirring well after each one. Gradually stir in flour mixture until smooth. Incorporate remaining chocolate chips and the nuts, if using, into the batter. Pour batter into the greased pan.
8. Bake 30-35 minutes. Cool completely and cut into squares.

Makes 9 large brownie squares.

NOTE: Get a tall glass of milk ready!