The really great thing about this recipe? It only creates one dirty pot and one dirty whisk!!
1 T. unsalted butter for greasing the parchment paper
1 c. unsalted butter cut into a few chunks
9 oz. ghirardelli 60% cacao chips
1 c. sugar (this is lower than original recipe to adjust for high altitude)
4 large eggs
2 t. vanilla extract
1/2 t. salt
1 c. all-purpose flour
1/2 c. ghirardelli milk chocolate chips
1/2 c. ghirardelli caramel chips
the ganache topping:
1/4 c. unsalted butter, cut into chunks
6 oz. ghirardelli 60% cacao chips
- Preheat the oven to 325 degrees fahrenheit and prepare an 8 x 8 baking dish by lining with parchment paper and overhanging two opposite edges to remove easily once ready to serve.
- Butter the parchment paper and two edges that have no paper generously with butter and set pan aside.
- To make the brownies, melt the butter and chocolate in a large saucepan on medium heat and with a large whisk, stir frequently until completely melted and remove from heat.
- Stir in the sugar and then stir in one egg at a time. Whisk until completely mixed and then stir in the vanilla, coffee spice and salt.
- Whisk in the flour and chips and pour the batter into the prepared pan.
- Bake for 35 to 40 minutes (mine took 40 minutes) or until just done in the center. Let the brownies, still in the dish, cool on a cooling rack for 45 to 60 minutes.
- To make the ganache, heat the same pan (washed of course) and melt the butter and chocolate chips and set aside to cool for 10 minutes.
- Spread the ganache evenly over the brownies and place in the refrigerator for 60 minutes or until ganache is firmly set and the brownies are cool.
- Cut and serve. Store in the freezer if you want a quick chocolatey treat anytime!
- Category: dessert
- Cuisine: Chocolate!