BAKING MIX

Start from scratch, without starting from scratch.

Discover delicious temptations that create high end appeal without straining your staff.

  • Brownie Souffle

    Double Dark Brownie Soufflé

    Tantalize their taste buds with this super rich chocolate confection. Double dark chocolate brownie mix is transformed into a simple soufflé with just a few ingredients, then topped with whipped cream and cocoa powder.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 20 ea. 4 oz. desserts
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    Double Dark Brownie Soufflé  

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    Brownie Souffle

    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.
  • Brownie S'mores

    Brownie S'more

    This fun twist on the traditional brownie recipe incorporates an elegant meringue topping, graham cracker crust and extra rich Ghirardelli double dark chocolate.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 large brownies
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    Brownie S'more

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    Brownie S'mores

    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.)

     

  • Mini Chocolate Hazelnut Napoleons

    Delectable brownie rounds of dark cocoa and bittersweet chocolate chips topped with Ghirardelli chocolate mousse, garnished with hazelnut brittle.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie
    • 732-6114
    • Yield: 12 Servings.
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    Mini Chocolate Hazelnut Napoleons

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    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.

  • Coffeehouse Chocolate Cheesecake

    A silky smooth chocolate and cream cheese filling over a delectable brownie base of double dark chocolate. One taste and "indulgence" will take on a whole new meaning for your guests.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 192 – 2" Servings.
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    Coffeehouse Chocolate Cheesecake

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    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.

  • Cappuccino Ice Cream Sandwiches

    Cappuccino Ice Cream Sandwiches

    A classic treat with a Ghirardelli twist. This ice cream sandwich delivers an intense chocolate blast of dark cocoa and bittersweet chocolate chips infused with coffee.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: Two each, 1/2 pipe cakes.
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    Cappuccino Ice Cream Sandwiches

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    Cappuccino Ice Cream Sandwiches	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.

  • Caramel Fudge Lava Brownies

    A warm Ghirardelli chocolate brownie filled with caramel and ganache. Topped with vanila ice cream. This decadent dessert is sure to leave your guests asking for more.

    • Featuring: Ghirardelli Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 36 servings.
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    Caramel Fudge Lava Brownies

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    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.

  • Chocolate Velvet Brownie Cheesecake

    Delicious Ghirardelli chocolate cheesecake atop a brownie with an intense chocolate blast of dark cocoa and bittersweet chocolate chips.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 ea. desserts.
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    Chocolate Velvet Brownie Cheesecake

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    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.

  • Fried Banana Brownie à la Mode

    Ghirardelli brownies with banana dipped in Krusteaz Belgian Waffle Batter, covered in bread crumbs and deep fried. Served with ice cream and drizzled in chocolate and caramel sauce.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 servings.
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    Fried Banana Brownie à la Mode

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    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.

  • Molten Chocolate Caramel Brownies

    This Ghirardelli Chocolate dessert delivers an intense chocolate blast of dark cocoa and bittersweet chocolate chips with a twist.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 36 servings.
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    Molten Chocolate Caramel Brownies

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    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.

  • Raspberry Swirl Brownie Cheesecake

    A layer of deliclious cheesecake atop Ghirardelli Double Dark Chocolate Brownies with topped with a raspberry drizzle.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 ea. desserts.
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    Molten Chocolate Caramel Brownies

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    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.