chocolate raspberry brownie trifles
chocolate raspberry brownie trifles with ghirardelli 60 cacao bittersweet chocolate baking chips, unsalted butter, granulated sugar, large eggs, pure vanilla extract, salt, all purpose flour, ghirardelli dark chocolate raspberry filled squares, heavy cream, ghirardelli 60 cacao bittersweet chocolate baking chips, whipped cream, fresh raspberries
ghirardelli 60 cacao bittersweet chocolate baking chips, unsalted butter, granulated sugar, large eggs, pure vanilla extract, salt, all purpose flour, ghirardelli dark chocolate raspberry filled squares, heavy cream, ghirardelli 60 cacao bittersweet chocolate baking chips, whipped cream, fresh raspberries
- 1.0 cup ghirardelli 60 cacao bittersweet chocolate baking chips
 - 0.8 cup unsalted butter
 - 1.0 cup granulated sugar
 - 3.0 large eggs
 - 1.0 teaspoon pure vanilla extract
 - 0.2 teaspoon salt
 - 1.0 cup all purpose flour
 - 9.0 ghirardelli dark chocolate raspberry filled squares
 - 4.0 ounce heavy cream
 - 4.0 ounce ghirardelli 60 cacao bittersweet chocolate baking chips
 - 2.0 cup whipped cream
 - 1.5 cup fresh raspberries

- preheat oven to 350deg f.
 - line an 8x8 inch baking pan with foil and spray with nonstick cooking spray.
 - set aside.
 - microwave ghirardelli 60 cacao bittersweet chocolate baking chips and butter in a large bowl microwave safe bowl at medium 50 power.
 - stir every 30 seconds until chocolate and butter are melted and smooth.
 - add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine.
 - gradually add in flour stir until just combined.
 - spread half the brownie batter into prepared pan.
 - evenly place the ghirardelli dark chocolate raspberry filled squares and cover with remaining batter.
 - spread batter evenly over the ghirardelli dark chocolate raspberry squares and bake in preheated oven for 30 minutes.
 - remove pan to cooling rack to cool completely.
 - once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8 9 circular shapes.
 - once you have 8 9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
 - when ready to serve, make the ganache.
 - place ghirardelli 60 cacao bittersweet chocolate baking chips in a medium bowl.
 - in a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat.
 - pour hot cream over ghirardelli 60 cacao bittersweet chocolate baking chips and let stand for 3 5 minutes.
 - whisk ganache until smooth.
 - alllow ganache to cool at room temperature for 10 15 minutes before assembling the trifles.
 - to assemble the trifles place a brownie at the bottom of each trifle dish or small glass.
 - evenly pipe or spoon a layer of ganache onto each brownie.
 - add a layer of whipped cream and then a layer of fresh raspberries.
 - repeats layers.
 - serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup ghirardelli 60 cacao bittersweet chocolate baking chips
- 0.8 cup unsalted butter
- 1.0 cup granulated sugar
- 3.0 large eggs
- 1.0 teaspoon pure vanilla extract
- 0.2 teaspoon salt
- 1.0 cup all purpose flour
- 9.0 ghirardelli dark chocolate raspberry filled squares
- 4.0 ounce heavy cream
- 4.0 ounce ghirardelli 60 cacao bittersweet chocolate baking chips
- 2.0 cup whipped cream
- 1.5 cup fresh raspberries

 ### Assistant: The ingredients you'll need are:
- 1.0 cup ghirardelli 60 cacao bittersweet chocolate baking chips
- 0.8 cup unsalted butter
- 1.0 cup granulated sugar
- 3.0 large eggs
- 1.0 teaspoon pure vanilla extract
- 0.2 teaspoon salt
- 1.0 cup all purpose flour
- 9.0 ghirardelli dark chocolate raspberry filled squares
- 4.0 ounce heavy cream
- 4.0 ounce ghirardelli 60 cacao bittersweet chocolate baking chips
- 2.0 cup whipped cream
- 1.5 cup fresh raspberries


You can follows these steps to make the recipe:
- preheat oven to 350deg f.
- line an 8x8 inch baking pan with foil and spray with nonstick cooking spray.
- set aside.
- microwave ghirardelli 60 cacao bittersweet chocolate baking chips and butter in a large bowl microwave safe bowl at medium 50 power.
- stir every 30 seconds until chocolate and butter are melted and smooth.
- add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine.
- gradually add in flour stir until just combined.
- spread half the brownie batter into prepared pan.
- evenly place the ghirardelli dark chocolate raspberry filled squares and cover with remaining batter.
- spread batter evenly over the ghirardelli dark chocolate raspberry squares and bake in preheated oven for 30 minutes.
- remove pan to cooling rack to cool completely.
- once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8 9 circular shapes.
- once you have 8 9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
- when ready to serve, make the ganache.
- place ghirardelli 60 cacao bittersweet chocolate baking chips in a medium bowl.
- in a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat.
- pour hot cream over ghirardelli 60 cacao bittersweet chocolate baking chips and let stand for 3 5 minutes.
- whisk ganache until smooth.
- alllow ganache to cool at room temperature for 10 15 minutes before assembling the trifles.
- to assemble the trifles place a brownie at the bottom of each trifle dish or small glass.
- evenly pipe or spoon a layer of ganache onto each brownie.
- add a layer of whipped cream and then a layer of fresh raspberries.
- repeats layers.
- serve immediately.
- .

