Start from scratch, without starting from scratch.

INGREDIENTS

3 3/4 lbs. Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 oz. water
8 oz. vegetable oil
3 ea. large eggs (slightly beaten)
8 ea. large egg whites (beaten until stiff eggs are formed)
1 qt. heavy cream (whipped with sugar until soft peaks are formed, optional garnish.)
1/4 C. powdered sugar
1 Tbl. cocoa powder (optional garnish)

METHOD

• 1. Add brownie mix and all remaining ingredients in a mixing bowl. Beat to incorporate, scraping periodically.
• 2. Gently fold in whipped egg whites.
• 3. Pour mixture into a lightly greased ramekins and bake at 325°F in a conventional oven (275°F convection oven) for about 22 minutes.
• 4. Garnish with whipped cream and cocoa powder.

INGREDIENTS

5 C. graham cracker crumbs
1 C. butter (melted)
3 1/2 lb. Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
12 oz. water (heated, 120°F)
12 oz. meringue*
8 ea. egg whites (large)
2 1/2 C. granulated sugar
1 tsp. cream of tartar

METHOD

• 1. Combine graham cracker crumbs with melted butter and press into a lightly greased half sheet pan.
• 2. Place water and brownie mix into a bowl and blend to create homogenous mixture.
• 3. Pour mixture onto graham cracker crust and bake for approximately 30-35 minutes.
• 4. Cool to room temperature.
• 5. Pipe meringue rosettes over the entire surface of the brownie and caramelize with a confectionery torch.

*Sub-Recipe for Meringue: Beat egg whites until foam appears. Add cream of tartar and sugar. Continue beating until the egg whites are very stiff. (Yield=1 Qt.)

 

INGREDIENTS

Brownie:
3 3/4 lb (1 pouch) Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 fl oz (1 cup) water
7 1/2 fl oz (1 cup) vegetable oil
6 oz (3) eggs


Hazelnut Mousse:
16 oz (2 cups) sweet hazelnut base or Nutella®
8 fl oz (1 cup) heavy cream, whipped to soft peaks


Hazelnut Brittle:
7 oz (1 cup) granulated sugar
4 oz (1 cup) hulled hazelnuts

METHOD

Brownie:
Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 325°F 40-45 minutes; for convection oven, bake at 275°F 40-45 minutes. Cool completely. Cut 36, 2 inch rounds.

Hazelnut Mousse:
Whip hazelnut base until soft. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the hazelnut base to lighten; then gently fold in the remaining whipped cream.

Hazelnut Brittle:
Place sugar in a heavy sauce pan and cook over medium heat until a brown caramel is formed. Add in the hazelnuts and stir until combined. Spread onto parchment-lined baking sheet. Cool completely, then break into desired pieces. (Store the unused hazelnut brittle in an air-tight container.)

To Assemble:
Pipe mousse onto a brownie round and top with brownie round. Alternate until the tower has three layers. Garnish with hazelnut brittle. Drizzle with melted milk chocolate, if desired.

INGREDIENTS

Brownie Base:
7 1/2 lb (2 pouches) Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
16 fl oz (2 cups) brewed coffee
12 oz (6) eggs
7 1/2 fl oz (1 cup) vegetable oil


Cheesecake:
96 oz (12 cups) cream cheese, softened
56 fl oz (7 cups) sweetened condensed milk
54 oz (9 cups) Ghirardelli Semi-Sweet Chips 63116, melted
24 oz (12) eggs
24 oz (3 cups) vanilla yogurt
2 Tbsp instant coffee granules

EQUIPMENT

Four, 16x12x1-inch half sheet pans

METHOD

Brownie Base:
Place brownie mix, coffee, 12 oz (6) eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. Scale batter into four, prepared 16x12x1-inch pans (38 oz batter each pan). Bake in convection oven at 300°F for 12 minutes.

Cheesecake:
Place cream cheese in separate mixer bowl. Using a paddle, mix on medium speed 3 minutes or until smooth. Add sweetened condensed milk, melted chocolate chips, 24 oz (12) eggs, yogurt and coffee granules. Change to low speed and mix 1 minute. Scrape bowl and paddle. Continue to mix 2 minutes or until mixture is smooth. Scale cream cheese mixture over baked crust (63 oz mixture each pan). For standard oven, bake at 350°F 35 – 40 minutes; for convection oven, bake at 300°F 35 - 40 minutes or until the center of the pan does not jiggle when pan is gently shaken. Chill completely before cutting. Garnish with whipped cream and chocolate shavings, if desired.

INGREDIENTS

Brownies:
7.5 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
16 oz brewed coffee
15 oz vegetable oil
12 oz (6) large eggs, slightly beaten
To Assemble:
9 lb coffee ice cream, softened
12 oz coffee ganache, melted (optional)
1 oz cocoa powder
1 oz powdered sugar

METHOD

Brownies:
Add brownie mix, coffee, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Chill and cut into 96 square pieces.

To Assemble:
Scoop 3 oz. of coffee ice cream on a brownie square and top with another brownie square. Place in freezer until firm. Drizzle with coffee ganache and dust with cocoa powder and powdered sugar.

INGREDIENTS

Brownies:
7.5 lb Ghirardelli Double Dark Chocolate Brownie 732-6114
16 oz water
15 oz vegetable oil
12 oz (6) large eggs, slightly beaten


Caramel:
8 oz granulated sugar
4 oz brown sugar, packed
4 oz light corn syrup
4 oz evaporated milk
16 oz heavy whipping cream
8 oz butter
1.25 tsp vanilla extract


Chocolate Ganache:
6 oz Ghirardelli Semi-sweet Chips 63116
4 oz Heavy Cream, whipped to soft peaks
Topping
3 Tbsp vanilla ice cream

METHOD

Brownies:
Add brownie mix, wter, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture (2/3 full) into a lightly greased, individual 6 oz. ramekins and bake at 325˚F in a conventional oven (275˚F convection oven) for about 30 minutes. Cool.

Caramel:
Combine sugar, brown sugar, corn syrup, milk, whipping cream and butter in a heavy sauce pan. Stir gently and cook until the temperature of the mixture reaches 250˚F. Remove from heat and stir in vanilla. Transfer caramel onto a lightly greased pan. Cool completely before cutting. Store caramel pieces wrapped in wax paper.

Chocolate Ganache:
Bring cream, just to a boil and pour over chocolate chips. Blend to incorporate mixture with a whisk, stirring gently. Emulsify blended mixture with a small burr-mixer. Cool until solid.

To Assemble:
Stuff 1 oz caramel pieces and 1 oz ganache pieces into the center of the brownie. Microwave individual desserts for service and top with vanilla ice cream, caramel and fudge sauce.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie 732-6114
8 oz water
8 oz vegetable oil
6 oz (3) large eggs


To Assemble:
64 oz cream cheese, softened
28 oz sweetened condensed milk
12 oz sour cream
6 ea large eggs, slightly beaten
8 oz Ghirardelli Semi-Sweet Chips 63116, melted
8 oz heavy cream, whipped (optional)

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased 1/2 inch sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 4" round pieces.

To Assemble:
Place brownie rounds in the base of a lightly greased 4" spring form pan or muffin tin. Combine cream cheese, condensed milk and cream cheese in a large bowl and mix until smooth, scrape the bowl. Add eggs, melted chocolate and mix until a homogenous mixture is formed. Pour over baked brownie rounds and bake for 35 minutes or until center of cheesecake does not move. Chill before cutting and garnish with whipped cream and shaved chocolate.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 oz water
8 oz vegetable oil
6 oz (3) large eggs


Topping:
72 oz fresh banana, sliced into thin pieces
1 qt Krusteaz Belgium Waffle Batter 731-0360, prepared
4 cup Japanese bread crumbs
12 oz chocolate fudge sauce
12 oz caramel sauce
72 oz vanilla ice cream

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased 1/2 inch sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 6"x2" pieces.

To Assemble:
Place sliced bananas in between two layers of cut brownies. Dip into batter and dredge in bread crumbs. Place on parchment lined sheet pan and freeze until firm. Deep-fry until golden brown. Serve with ice cream, chocolate and caramel sauce.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie mix 732-6114
8 oz. water
8 oz. vegetable oil
6 oz (3) large eggs, slightly beaten
Caramel:
8 oz granulated sugar
4 oz brown sugar, packed
4 oz light corn syrup
4 oz evaporated milk
16 oz heavy whipping cream
8 oz butter
1.25 tsp. vanilla extract


To Assemble:
72 ea Phyllo sheets
16 oz butter, melted
36 oz caramel, chilled and cut into 1 oz pieces
72 oz fresh banana, sliced into thin pieces
12 oz chocolate fudge sauce
12 oz caramel sauce
72 oz vanilla ice cream (optional)

METHOD

Brownies:
Add brownie, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 3 oz pieces.

Caramel:
Combine sugar, brown sugar, corn syrup, milk, whipping cream and butter in a heavy sauce pan. Stir gently and cook until the temperature of the mixture reaches 250˚F. Remove from heat and stir in vanilla. Transfer caramel onto a lightly greased pan. Cool completely before cutting. Store caramel pieces wrapped in wax paper.

To Assemble:
Lightly baste Phyllo sheet with melted butter and place a second sheet on top. Place 3 oz. of brownie, caramel and bananas in the center of the sheet. Encapsulate ingredients with the sides of the Phyllo, folding evenly. Roll Phyllo into cylindrical form and baste exterior lightly with butter. Chill until firm and pan-fry or bake until golden brown. Serve with ice cream and chocolate a caramel sauce.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 oz water
8 oz vegetable oil
6 oz (3) large eggs, slightly beaten


Toppings:
64 oz cream cheese, softened
28 oz sweetened condensed milk
12 oz sour cream
12 oz (6) large eggs, slightly beaten
4 Tbsp raspberry preserves, slightly diluted with water
16 oz fresh raspberries (optional)
8 oz heavy cream, whipped (optional)

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes.

To Assemble:
Place brownie rounds in the base of a lightly greased 4" spring form pan or muffin tin. Combine cream cheese, condensed milk and sour cream in a large bowl and mix until smooth, scrape the bowl. Add eggs and mix until a homogenous mixture is formed. Pour over baked brownie rounds and drizzle with raspberry mixture, swirling in with a knife point. Bake for 35 minutes or until center of cheesecake does not move. Chill before cutting and garnish with whipped cream and fresh raspberries.