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Ingredients

• ✓ bittersweet chocolate chips
• almond flour
• brown rice flour
• butter
• salt
• granulated sugar
• vanilla extract
• egg
• walnut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2. 2 Whisk together almond flour and rice flour; set aside.
3. 3 Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
4. 4 Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

By Ghirardelli

Ingredients

• ✓ bittersweet chocolate chips
• cooking spray
• butter
• sugar
• egg
• vanilla extract
• cocoa
• all-purpose flour
• baking powder
• salt
• peppermint bark
• dark chocolate
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
2. 2 In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
3. 3 In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
4. 4 Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
5. 5 Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
6. 6 Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.

By Ghirardelli

Ingredients

• ✓ bittersweet chocolate chips
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• granulated sugar
• vanilla extract
• vegetable oil
• buttermilk
• unsweetened cocoa
• water
• butter
• confectioners sugar
• salt
• milk chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
2. 2 Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. 3 In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
4. 4 In a separate bowl, mix together the vanilla, oil, and buttermilk.
5. 5 With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
6. 6 Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
7. 7 Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
8. 8 In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
9. 9 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
10. 10 To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

By Ghirardelli

Ingredients

• ✓ bittersweet chocolate chips
• mint
• pomegranate seed
• cranberry
• seasonal fruit
• semi-sweet chocolate chips
• corn syrup
• heavy cream
• instant espresso granules
• coffee liqueur
• vanilla extract
• egg yolk
• egg
• all-purpose flour
• granulated sugar
• cream cheese
• cooking spray
• granulated sugar
• butter
• chocolate wafer cookie

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli