GHIRARDELLI RASPBERRY BROWNIES
Ghirardelli in anything is an understatement in tasting fabulous. Rich, yummy, and decadent....that pretty much sums these up! I had Peanut butter ghirardelli squares as well and decided to use them too..delish!!
Provided by Carole F
Categories Other Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven at 350 degrees, if using a dark pan preheat only to 325 degrees.
- 2. Prepare pan by greasing generously, these brownies want to stick easily, if possible line bottom with parchment paper. I used a Brownie/Bar baking pan...specifically for brownies or bar cookies.
- 3. Make brownies by following directions on your favorite brownie mix box. As shown in the picture here..scoop a tablespoon or more of brownie mixture into the bottom of the pan.
- 4. Next place a dark chocolate raspberry square in each slot in the pan on top of the brownie batter and then cover with remaining batter over chocolate square covering completely. Bake for 30 minutes; if using the dark pans remember to lower heat to 325 but, then may need more baking time.
- 5. The brownies need to be crusty around the edge and top, but not HARD...they may seem a little soft when removing from oven..if you like them firmer then bake a few minutes longer. Cool 10-15 before removing from bar pan then place on cooling rack until ready to frost.
- 6. Frosting: Mix frosting with the Raspberry jam until blended well. Dollop on or use a decorator's bag..top with half or quarter piece of remaining chocolate raspberry squares. Enjoy...
- 7. To make Peanut butter brownies...use Milk & Peanut Butter chocolate squares..following directions above. For frosting, mix white fluffy frosting with 2 T. peanut butter or add peanut butter to taste.
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