Monday, December 16, 2013


  • For Brownies:
  • 1/2 cup  Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/4 cup  unsalted butter
  • 1/3 cup  granulated sugar
  • 1 large egg
  • 1 teaspoon  vanilla extract
  • 1/2 cup  all-purpose flour
  • 1/2 teaspoon  finely shredded lemon zest (divided)
  • 1/4 teaspoon  baking powder
  • For Lemon Frosting:
  • 2 tablespoons  unsalted butter, softened
  • 1/4 teaspoon  finely shredded lemon zest
  • 1 1/3 cups  powdered sugar
  • 3 - 4 teaspoons  fresh lemon juice (divided)
  • For Chocolate Glaze:
  • 1/3 cup  Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1 tablespoon  unsalted butter
  • 2 teaspoons  light-color corn syrup
  •  Additional lemon zest for topping (optional)

  • Preheat oven to 350 degrees F. Line fourteen 1-1/4-inch muffin cups with paper bake cups; set aside. In a medium saucepan, heat and stir the 1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the 1/4 cup butter over very low heat until melted and smooth. Remove from heat. Stir in sugar. Add egg, beating with a wooden spoon until just combined. Stir in vanilla. In a small bowl, stir together flour, the 1/2 teaspoon lemon zest, and the baking powder. Add flour mixture to chocolate mixture; stir just until combined. Drop a rounded teaspoon of batter into each prepared muffin cup.
Bake 9 to 11 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan 5 minutes.  Remove to a wire rack to cool completely.

To make the lemon frosting:

In a small bowl, beat the 2 tablespoons softened butter and the 1/4 teaspoon lemon zest with an electric mixer at medium speed for 30 seconds.  Add powdered sugar and 2 teaspoons of the lemon juice.  Beat until combined.  Beat in enough of the remaining lemon juice, 1 teaspoon at a time, to make a thick frosting. Using a pastry bag fitted with a star tip, pipe frosting onto each brownie. (Or spoon into a small self-sealing plastic bag. Snip off corner. Pipe frosting onto each brownie.) Chill for 30 minutes.
  • To make the chocolate glaze:
  • In a small saucepan, combine the chocolate chips and the butter.  Heat and stir over very low heat until melted and smooth. Remove from heat; stir in the corn syrup. Let cool for 10 minutes. Spoon glaze over tops of chilled brownies. If desired, top with strips of lemon zest. Let stand at room temperature for 1 hour or until glaze is set. May be enjoyed immediately or refrigerated up to 3 days.  May also be wrapped airtight and frozen for 3 months.

Note: This is a recipe I saved from Better Homes and Gardens.

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