Guittard Semisweet Chocolate Baking Chips 46% Cacao Description
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Rich Flavor for Baking
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Versatile Ingredient
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Smooth Texture
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Perfect For Desserts
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High Quality Cacao Content
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Free from 14 Allergens & Sensitivities
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Fair Trade Certified Ingredient
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Non GMO Project Verified
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Dairy Free • Soy Free
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Peanut Free • Tree Nut Free
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Gluten Free • Kosher
Indulge in the rich and decadent flavor of Guittard Semisweet Chocolate with 46% Cacao. This case of 12/12 oz bars is perfect for baking, melting, or simply enjoying on its own. The high-quality chocolate has a smooth texture and intense cocoa flavor that will elevate any dessert or sweet treat. Whether you're a professional baker or a home cook, Guittard is a versatile ingredient that will add depth and richness to your creations. Treat yourself to the luxurious taste of Guittard Semisweet Chocolate and experience the difference in quality for yourself.
Free Of
GMOs, dairy, soy, peanuts, tree nuts, and gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 30 Pieces (15 g)
Servings per Container: 23
| Amount Per Serving | % Daily Value |
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| Calories | 80 | |
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| Total Fat | 4 g | 5% |
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| Saturated Fat | 2.5 g | 13% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 10 g | 3% |
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| Dietary Fiber | 2 g | 7% |
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| Total Sugars | 8 g | |
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| Includes 8g Added Sugars | | 16% |
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| Protein | 1 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 6 mg | 2% |
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| Iron | 1 mg | 6% |
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| Potassium | 47 mg | 0% |
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Other Ingredients: Cane sugar, cacao beans‡, cocoa butter‡, sunflower lecithin, and vanilla. Made on equipment to make milk chocolate. Not suitable for individuals with milk allergies. ‡Fair Trade Certified by Fair Trade USA
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Raspberry Cheesecake Brownies
[vc_row][vc_column][vc_column_text]These raspberry cheesecake brownies bring together everything you want in a crowd-pleasing dessert. A rich, fudgy brownie layer forms the base, topped with a smooth, creamy cheesecake swirl and finished with tart freeze-dried raspberries for just the right contrast. The flavors strike a balance between deep chocolate and bright fruit, while the swirled layers make each square feel a little special without being fussy. They’re easy to love, easy to share and ideal for when you want a dessert that feels familiar but still a step above the everyday.
Raspberry Cheesecake Brownies
Brownie Layer
- Cooking spray
- 1 stick unsalted butter (½ cup, cut into ½-inch cubes)
- 1 cup semisweet chocolate chips
- 2 Tbsp. cocoa powder
- 1/4 tsp. kosher salt
- 1 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1/2 cup all-purpose flour
Cheesecake Layer
- 8 oz. cream cheese (room temperature)
- 1/4 cup sugar
- 1 large egg (room temperature)
- 1/4 tsp. vanilla extract
- 1/8 tsp. kosher salt
- 1/2 cup freeze-dried raspberries
- Move oven rack to center and preheat oven to 350 degrees F. Grease 9-inch square baking dish with cooking spray or butter and line with parchment paper, leaving 2-inch overhang on sides.
- To create double boiler, set medium heat-proof mixing bowl over medium saucepan filled with 2 inches of water. Bring water to simmer over medium heat, ensuring bowl does not touch water. Place butter and chocolate in bowl and stir until fully melted and combined.
- Remove bowl from heat and stir in cocoa powder and salt.
- In separate large mixing bowl, whisk together sugar, eggs and vanilla until light and fluffy, 2 to 3 minutes.
- Add chocolate mixture to egg mixture and whisk to combine. Add flour and mix until just combined.
- Pour into prepared baking dish.
- To make cheesecake layer, use electric mixer to beat together cream cheese, sugar, egg, vanilla and salt until smooth.
- Using large spoon or measuring cup, dollop cheesecake batter over brownie batter. Use butter knife to swirl chocolate mixture into cheesecake layer. Place freeze-dried raspberries on top and gently press into batter.
- Bake 20 to 25 minutes, until toothpick in the center comes out mostly clean. Cool in pan on wire rack for 30 minutes, then use parchment paper to transfer brownies to wire rack and cool to room temperature.
Grab these ingredients and more for your holiday baking at Vitacost.
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