Ghirardelli Brownies
Yield: 16 Servings

Ingredients:

2 Eggs
2/3 cup Unsifted all-purpose flour
3/4 cup Sugar
1 tsp Vanilla
1/4 tsp Baking powder
1/2 cup Unsalted Butter, melted
1/4 tsp Salt
3/4 cup Ghiradelli ground chocolate
1/2 cup Ghiradelli semi-sweet chocolate chips

Instructions:

Heat oven to 350F degrees. Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour baking powder, and salt. Stir into egg mixture; add chocolate chips. Spread into greased 8- or 9-inch square pan. Bake at 350F for 20 to 30 minutes. For extra chewy brownies use 8-inch pan and less baking time. For cake- like brownies use 9-inch pan and longer baking. Cut into squares.

Banana Mousse

Ingredients:
1 large ripe banana
1 tablespoon sugar
1 cup heavy cream, whipped to stiff peaks
Directions:

In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Pour mousse into biscuit cutter, size of your choice and freeze for at least 4 hours. Depending on how many biscuit cutters you have, this may take longer than four hours.

Chocolate Sauce

1 cup Whipping cream
2 tablespoons Sugar
4 ounces Bittersweet chocolate, chopped
1 tablespoon Unsalted butter

Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth.

Strain through a fine wire mesh strainer into a serving bowl. Serve warm.

Caramel Sauce

1 ¼ cup sugar
2/3 cup heavy cream

Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).

To assemble: Using a biscuit cutter(the same size you used for the mousse), cut out the brownie. Place brownie on a serving plate. Then take the chocolate sauce and drizzle over brownie. Next place the frozen mousse and top with a slice of banana. Drizzle the caramel sauce over that and serve immediately.

Frozen Banana Mousse On Top of Brownie Torte with Duo Sauces