Ghirardelli Gluten-Free Brownies

I've often mentioned that product websites are great places to find terrific recipes.  Ghirardelli Chocolate just introduced Gluten-Free Ghirardelli Chocolate Recipes starting with a fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips  (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte, and I'm sure there will be more gluten-free recipes in the future.

GHIRARDELLI GLUTEN-FREE BROWNIES

1 cup 60% Cacao Bittersweet Chocolate Chips
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 tablespoons unsalted butter, cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs

Directions
Preheat the oven to 325°F with a rack in the lower third of the oven. Line the pan across the bottom and up two sides with parchment paper. If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using. Scrape the batter into the prepared pan and spread it evenly.

Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.

Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

Photo: Ghirardelli Chocolate

Ghirardelli "Ground Chocolate" Vintage Ad

Ghirardelli LUXE MILK Chocolate Contest: Triple Chocolate Truffle Cheesecake

Are you a MILK Chocolate fan? Here's your chance to win a coupon for any One Ghirardelli Luxe Milk Bar or Bag. Just comment below on why you are a Milk Chocolate Fan. Winners will be chosen randomly. Contest closes at 5 p.m. October 5.  You never know, there may be consolation prizes.

In 2009 Ghirardelli created a new line: Ghirardelli LUXE MILK to honor milk chocolate lovers looking for the ultimate chocolate experience. 100% ALL NATURAL ingredients. Ghirardelli controls the entire chocolate-making process, beginning with selecting the best cocoa beans, to its proprietary methods of roasting to intensify chocolate taste, refining for velvety smoothness, and conching extensively to bring out sophisticated, nuanced flavors.
The LUXE MILK Chocolate collection is available in four flavors in 3-ounce bars and as wrapped singles in a bag format. The bars are available in your local grocery store as well as popular retailers such as CVS, Rite Aid, Target, Wal-Mart, Walgreens and Borders, or online at www.ghirardelli.com. So enter the contest now!

LUXE MILK Almond – Toasted almonds complement and enhance the flavors of the creamy-sweet milk chocolate base.
LUXE MILK Hazelnut – Lavished throughout this bar, all-natural deep-roasted hazelnuts add crunch and a distinctive, sophisticated flavor.
LUXE MILK – This bar delivers the ultimate premium milk chocolate experience – pure, all-natural milk chocolate with a velvety texture that melts smoothly in your mouth.
LUXE MILK Toffee – This all natural, rich and creamy milk chocolate is perfectly matched with buttery, crunchy toffee bits.  (My favorite!)

Just comment on why you like Milk Chocolate in order to win a coupon good for A Ghirardelli Lux Milk Bar or Bag. Entries chosen randomly.

Want to bake something special with Ghirardelli MILK chocolate? You've got to try this Afternoon Ghirardelli Delight Cheesecake Recipe from Ghirardelli Chocolate Championship winner Judy Olson from Braham, MN at the 2010 Minnesota State Fair. This incredible cheesecake includes all kinds of great Ghirardelli chocolate.

Afternoon Ghirardelli Delight: Triple Chocolate Truffle Cheesecake

Ingredients
1 1/3 cups shortbread cookie crumbs (about 22 cookies)
1/4 cup butter, melted
1/2 cup sugar, divided
2 (8 oz) pkgs cream cheese, softened
4.5 oz Ghirardelli semi-sweet chocolate, melted
3.5 oz Ghirardelli intense dark evening dream chocolate, melted
2 eggs
1 tsp vanilla
1 cup MILK chocolate crunchy toffee bits, divided
3/4 cup Ghirardelli semi-sweet chocolate chips
1/2 cup heavy whipping cream
Garnish: additional whipping cream; Ghirardelli White Chocolate

Method:
Heat oven to 325 degrees.
Combine cookie crumbs, melted butter and 1/4 cup sugar in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.
Combine cream cheese and 1/4 cup sugar in large bowl; beat until creamy.
Add melted chocolate, eggs and vanilla; beat until well mixed.
Stir in 3/4 cup toffee bits.
Spread cream cheese mixture over crust.
Continue baking for 50-55 minutes or until center is set. Cool in pan 1 hour.
Remove from pan; place onto serving plate.
Meanwhile, place chocolate chips in small bowl.
Place whipping cream in small saucepan; bring to a boil over medium heat (2-3 minutes).
Pour over chocolate chips.
Let stand 5 minutes; stir until smooth.
Cool until mixture falls in ribbons off spoon (about 1 hour).
Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits.
Cover; refrigerate 4 hours or overnight.
Garnish with additional whipping cream and drizzle with melted white Ghirardelli chocolate if desired.

Winners of the Ghirardelli LUXE Chocolate: Janet A, Pattie T, Elena Santangelo, and Gerry S

They'll be in the mail shortly.  This was a random selection process. Be sure and check out the next contest. Thanks for participating!

National Chocolate Pudding Day: Hot Chocolate Pudding Cups

June 26 is National Chocolate Pudding Day. I've always loved chocolate pudding, even from a box mix, but this tastes soooo much better. This great recipe comes from Ghirardelli. I'll be having a Ghirardelli contest next week, so be sure to stop back for that. In the meantime, if you have some chocolate at home, try this hot chocolate pudding recipe. As always you can use any chocolate you have, but since this recipe is from Ghirardelli, I usually use Ghirardelli chocolate!

Hot Chocolate Pudding Cups


Ingredients:
10 ounces (1bag) Ghirardelli Gourmet 58% Cacao Semi-Sweet (I've used 72 %) Chocolate for baking
1/4 cup granulated sugar
4 large eggs
whipped cream
6 Tbsp unsalted butter, cut into cubes

Directions:
Position rack in middle of oven and heat to 350° F.
Arrange 6 oven-proof six-ounce coffee cups or mugs in a baking or roasting pan.
Melt chocolate and butter in bowl set over simmering water, whisking occasionally until mixture is smooth. Remove from heat.
Stir eggs and sugar together in separate bowl over simmering water until warm to the touch. With handheld electric beater, beat 3 to 5 minutes or until light and fluffy.
With spatula, fold eggs into chocolate mixture until light and smooth.
Spoon batter into cups.
Add enough very hot water to the baking pan to come halfway up sides of cups.
Bake 20 to 25 minutes or until tops of puddings are no longer shiny.
Serve warm, topped with a dollop of whipped cream.


Photo: Ghirardelli