Ghirardelli Almond
Latte Brownies
1 cup ( 8 ounces) cream
cheese, softened
1/4cup (1/2stick) butter,
softened
1 cup confectioners’ sugar
1 cup chocolate chips
1 teaspoon vegetable oil
1 20-ounce package
Ghirardelli Brownie Mix
1/3cup water
1/3cup vegetable oil
1 egg
1/2cup sliced
almonds, divided
2 teaspoons instant
coffee crystals
1. Preheat oven to 325°F. Blend brownie mix, water,
oil, egg and 1/4 cup almonds until moistened. Spoon
into a lightly greased 8-by-8-inch pan. Bake for
40-45 minutes. Cool thoroughly.
2. Dissolve coffee crystals in 11/2 teaspoons hot
water. Set aside. Using an electric mixer, beat
cream cheese and butter until fluffy. Add coffee
mixture and sugar; beat until smooth. Spread over
cooled brownies. Chill.
3. Melt chocolate chips with oil in the microwave
for 2-3 minutes at 50% power, stirring occasionally.
Spread over latte icing. Sprinkle with remaining
1/4 cup almonds. Makes 16 brownies.
FROM THE MEMBER’S KITCHEN
Carol’s Oh Wow Brownies
Here’s another variation on Ghirardelli Brownie
Mix that member Carol Burns says always gets
the “Oh, wow!” response.
2 20-ounce packages 12 ounces semisweet
GhirardelliDouble chocolatechips
ChocolateBrownieMix 1/4cupbutter
2/3cupwater 2cupscreamy
2/3 cup vegetable oil peanut butter
2eggs 2cupscrispyricecereal
1 10.5-ounce package miniature white marshmallows
1. Preheat oven to 325°F. Prepare brownies
according to package directions with water,
oil and eggs, baking in a large greased pan
for 40-45 minutes.
2. Sprinkle marshmallows on top and return to
the oven for 5 minutes, or until mostly melted.
Cool pan on a rack.
3. Melt chocolate chips and butter in a large
saucepan over low heat, stirring constantly until
melted; add peanut butter, stirring gently until
mixture is melted; add rice cereal 1 cup at a time,
stirring gently. Spread the chocolate mixture over
the marshmallows with a wet spatula. Cool. Cut
into 1-inch squares. Makes 15 servings.
