Make Ghirardelli brownies by melting together a 4-ounce Ghirardelli baking bar and 1/2 cup of butter and combining the cooled chocolate with 1 cup of brown sugar, 1 teaspoon of vanilla and 2 eggs. Fold into the chocolate a sifted mixture of 3/4 cup of flour, 1/4 teaspoon of baking powder and 3/8 teaspoon of salt, and stir in 1/2 cup of chocolate chips. Pour the batter into a pan, and bake it at 350 degrees Fahrenheit for 30 minutes.
To make Ghirardelli peanut butter brownie bites, melt 3/4 cup of Ghirardelli 60 percent cacao baking chips with 1/2 cup of unsalted butter in a saucepan at low heat, and then add 1 cup of sugar once the chocolate cools. Stir in 2 eggs and 1 teaspoon of vanilla extract. In a separate container, whisk 1 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of baking soda. Fold the dry ingredients into the chocolate mixture, and spoon the batter into a pan.
While cooking the brownies at 350 degrees Fahrenheit for 10 minutes, beat together 1 cup of creamy peanut butter, 1 cup of sugar and 1 egg, and then fold in 1/3 cup of Ghirardelli 60 percent cacao chips. Spread the peanut butter mixture over the brownies, and bake them for 35 more minutes. Once the brownies cool, pour a bittersweet chocolate glaze over them made by bringing 1/2 cup of whipping cream and 1/2 teaspoon of vanilla extract to a boil and then adding 1 cup of baking chips.