After making this beautiful pavlova for a little soirée at a friend’s house, I decided to whip up some brownies to contribute as well. When I first saw Lindsey’s version topped with Ghirardelli’s raspberry dark chocolate squares, my head started swirling with ideas. My kids love the milk chocolate caramel squares, so I doubled her brownie recipe and added my own twist…..mmmmmm….irresistible!
Ghirardelli Caramel Brownies…adapted from Gingerbread Bagels
1 1/2 cups flour
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/2 cups packed brown sugar
1 1/2 cups sugar
1 cup butter, melted
2 tablespoons vanilla
4 eggs, at room temperature
2 5.32 ounce bags of Ghirardelli Milk & Caramel Squares (pull out 15 to use whole, and chop the remaining coarsely…about 6-8 pieces per square).
1/2 cup mini chocolate chips
Preheat oven to 350º. Line 9 x 13 pan with nonstick foil or grease well. Set aside.
Sift together flour, cocoa and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat sugars and butter till well blended, 2-3 minutes. Add eggs, one at a time, and mix well. Add vanilla and mix till combined.
Add sifted dry ingredients in two batches, mixing in slowly till combined. Scrape bowl with spatula and mix again till combined.
I trimmed the perimeter and cut one brownie for each caramel square.