I also make fondant cutouts of punpkins and candy corn as a decoration.
The first cake we made in fondant class. Here we learned a quilting technique and rolled roses. I also learned how to use my bead maker for the border.
Me: Ghirardelli Award Winning Brownies (I used the recipe from the can of cocoa)
Note: I doubled this recipe and used a 9x13” pan. Also baked for 40 minutes.
¾ cup sugar
1 tsp. vanilla
½ cup (1 stick) butter, melted
¾ cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup unsifted flour
¼ tsp. Baking powder
¼ tsp. salt
½ cup walnut, chopped (I omitted this)
1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips
Preheat oven to 350 degrees. Using a spoon, stir eggs, sugar, and vanilla; add melted butter. Whisk flour, cocoa, salt, and baking powder in a separate bowl. The stir into the egg mixture, add the nuts and stir in the chocolate chips. Spread into a 8” or 9” square pan. Bake for 20-30 minutes. For chewy brownies, use an 8” pan and bake for less time. For cakey brownies, use a 9” pan and bake for longer time. Cut into squares and serve!