Indulge in Perfection: The Ultimate Ghirardelli Award Winning Brownies Recipe & Homemade Glaze

There’s a certain magic that happens when you combine quality ingredients with a time-tested recipe. For many, the quest for the perfect brownie ends with the discovery of the Ghirardelli Award Winning Brownies. This legendary recipe, found on the back of the Ghirardelli Sweet Ground Chocolate and Cocoa Powder can, is more than just a set of instructions; it’s an invitation to a deeply rich, intensely chocolatey experience that truly lives up to its “award-winning” title.

The Secret Ingredient: Ghirardelli Sweet Ground Chocolate and Cocoa Powder

What makes these brownies so uniquely delicious? It all boils down to one star ingredient: Ghirardelli Sweet Ground Chocolate and Cocoa Powder. Unlike standard unsweetened cocoa powder, this distinctive product is a blend that includes fine flecks of real chocolate. Primarily designed for crafting luxurious hot chocolate drinks, its inclusion in a brownie recipe offers a depth of flavor and a subtle richness that traditional cocoa simply can’t replicate. The fine chocolate particles melt into the batter, creating an incredibly smooth texture and a complex, well-rounded chocolate profile that is both intense and wonderfully balanced. It’s this dual nature—part cocoa, part finely ground chocolate—that elevates these brownies from good to truly extraordinary.

Many home bakers might overlook a product typically associated with beverages, but Ghirardelli ingeniously placed this brownie recipe on the back of the can, unlocking a whole new world of possibilities for this versatile ingredient. It’s a testament to the quality and richness of their sweet ground chocolate, proving its capabilities extend far beyond the mug to create some of the most memorable baked goods you’ll ever taste.

A Brownie That Stands Out: My Personal Experience

I remember taking these Ghirardelli brownies to a party one evening, and the reaction was immediate and overwhelmingly positive. While no one explicitly complimented the “balanced and delicate, yet intensely chocolaty flavor from Ghirardelli’s sweet ground chocolate,” there was a palpable sense of something special about them. Guests kept returning for second and third helpings, and many inquired about the recipe, noting their unique taste and texture. They weren’t just “another brownie”; they possessed a distinct character that set them apart from typical homemade versions. This particular recipe consistently delivers a rich, fudgy, and moist brownie with an unforgettable chocolate aroma that fills your kitchen and delights everyone who tastes it. It’s a surefire crowd-pleaser and has certainly become a go-to dessert for any occasion where I want to impress with minimal effort.

Ghirardelli Award Winning Brownies Recipe

This recipe provides the perfect balance of sweetness and deep chocolate flavor, yielding a brownie that is both fudgy and incredibly satisfying. The original Ghirardelli recipe uses a specific ratio of sugar and cocoa powder, making it distinct from other variations you might find. Here’s how to create these celebrated brownies in your own kitchen:

Ingredients:

• 2 large eggs
• ¾ cup of sugar
• 1 tsp. vanilla extract
• ½ cup butter, melted
• ¾ cup Ghirardelli sweet ground chocolate and cocoa powder
• ⅔ cup unsifted all-purpose flour
• ¼ tsp. baking powder
• ¼ tsp. salt
• ½ cup walnuts, chopped (optional, I sometimes omit them for a pure chocolate experience)
• 1 cup Ghirardelli double chocolate chips

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, gently stir the eggs with the sugar using a spoon until well combined. This initial step ensures a smooth base for your batter.
3. Stir in the vanilla extract, then thoroughly mix in the melted butter until the mixture is uniform and glossy.
4. In a separate bowl, combine the Ghirardelli sweet ground chocolate and cocoa powder, all-purpose flour, baking powder, and salt. While the original recipe suggests sifting, I’ve found that a good, thorough whisking is often sufficient to disperse the baking powder evenly, especially with unsifted flour.
5. Gradually add the dry flour mixture into the wet egg mixture, stirring just until combined. Be careful not to overmix, as this can lead to tough brownies.
6. If you’re using walnuts, fold them into the batter now, along with the Ghirardelli double chocolate chips. These chips add an extra layer of melted chocolate goodness to every bite.
7. Spread the rich batter evenly into an 8-inch square pan that has been properly prepared (see notes below for pan preparation tips).
8. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center should still look slightly soft – this is key for fudgy brownies.
9. Let the brownies cool completely in the pan before cutting and serving. This allows them to set properly, making for cleaner cuts and a better texture.

Notes for Baking Perfection:

To ensure your brownies come out perfectly and are easy to remove from the pan, proper preparation is crucial:

• Pan Lining: It’s always a good idea to line your pan. You can use well-greased aluminum foil (Reynolds “Release” foil is excellent for this) or parchment paper. Line the pan so that the foil or parchment hangs over the edges; this creates “handles” that allow you to easily lift the entire slab of cooled brownies right out of the pan before cutting.
• Sifting: While the recipe suggests sifting the dry ingredients, as mentioned, I’ve often skipped this step. If you do, ensure you stir the dry ingredients together very well to evenly disperse the baking powder and prevent pockets of unmixed ingredients. Sifting helps aerate the flour and prevents lumps, so if you have the time, it’s a good practice.
• Don’t Overbake: The biggest mistake people make with brownies is overbaking them. For a truly fudgy texture, pull them out of the oven when the edges are set, but the very center still looks slightly underdone and jiggles a bit. They will continue to cook slightly as they cool, achieving that perfect dense, moist consistency.

Elevating Your Brownies: My Homemade Chocolate Glaze (An Unforgettable Topping)

While these brownies are incredible on their own, I often take them to the next level with a pour-on chocolate glaze. This isn’t your average frosting; it sets as it cools, creating a slightly firm, glossy chocolate layer reminiscent of the glaze you’d find on a gourmet donut. It adds an extra layer of intense chocolate flavor and a beautiful finish to the brownies, making them even more irresistible.

Ingredients for My Chocolate Glaze:

• 2 tablespoons butter
• ¼ cup Ghirardelli sweet ground chocolate and cocoa powder
• 1 tablespoon Dutch process cocoa powder (for extra depth and color)
• 1 ½ tablespoons heavy cream, half & half, or milk (cream yields the richest result)
• ¾ to 1 cup confectioners’ sugar (use more or less to adjust consistency and sweetness)
• ¼ teaspoon vanilla extract
• Pinch of salt (enhances chocolate flavor)

Instructions for the Glaze:

1. In a heavy-bottomed saucepan, melt the butter over medium heat.
2. Whisk in the Ghirardelli sweet ground chocolate and cocoa powder, along with the additional 1 tablespoon of Dutch process cocoa powder and the cream (or milk/half & half). Continue whisking until the mixture is smooth and fully combined.
3. Remove the pan from the heat. Add about half of the confectioners’ sugar and whisk vigorously until it’s fully incorporated and smooth.
4. Whisk in the remaining confectioners’ sugar. The mixture might appear lumpy at first, but keep whisking until it becomes perfectly smooth and shiny.
5. Finally, whisk in the vanilla extract and a pinch of salt.
6. Work quickly from this point, as the glaze will begin to thicken and set as it cools. Immediately pour the warm glaze over the completely cooled brownies directly in the pan. Use an offset spatula or the back of a spoon to spread it evenly.
7. Allow the glaze to set completely. This can take some time at room temperature. To speed up the process, you can carefully transfer the glazed brownies to the refrigerator for about 15-30 minutes. Once set, lift the brownies out of the pan using your “handles” and cut into squares.

This glaze provides a luxurious topping that complements the rich, fudgy brownies beautifully, adding a professional touch and an extra burst of chocolate flavor that will leave everyone craving more.

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