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Stack of caramel brownies on a round white plate

Ghirardelli Caramel Brownies

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3 Caramel Brownies on a small white plate
Slab  of brownies on a cutting board with a knife
Tray of caramel brownies with a stack of brownies on a small white plate
Close view of a platter of Caramel Brownies

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


  1. Preheat oven to 350º. Line 9 x 13 pan with nonstick foil or grease well. Set aside.
  2. Sift together flour, cocoa and salt. Set aside.
  3. 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.
  4. Add sifted dry ingredients in two batches, mixing in slowly till combined. Scrape bowl with spatula and mix again till combined.
  5. Spread half the brownie batter into prepared pan. Sprinkle the chopped candy over batter followed by the chocolate chips. Cover with remaining batter, using offset spatula to smooth top.
  6. Bake 35 minutes or till middle of brownies appears set. It's hard to test with a toothpick due to the gooey chocolate chips.
  7. Cool on rack about 20-30 minutes, then press the remaining Milk and Caramel Squares evenly across top of slightly cooled brownies. Cool completely before cutting.
  8. I trimmed the perimeter and cut one brownie for each caramel square.
  9. Yield: 15 brownies


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75 comments on “Ghirardelli Caramel Brownies”

  1. I love that square on top of each brownie! Yum!

  2. Yum, yum, these look amazing! I heart chocolate:)

  3. I would say that the piece of chocolate on top is really the visual enticement here! However, my palate would have trouble deciding which of the add ins to the batter is the best-yum!

  4. Interesting (and delicious) decorating approach

  5. Look delicious and gorgeous,,,with a scoop of vanilla ice cream even better
    i love chocolate square on top,great idea 🙂

  6. Lizzy these brownies are cute, with a little piece of chocolate on top….I like andi

  7. have to say goodbye to my diet after seeing this delightful brownie !

  8. Out comes another delicious dessert from you great baking skills Lizzy, one piece will do wonders for me.

  9. Oh my! Those look so delicious. I would love a pan of these right now. Love what you did with this. I keep thinking mint chocolate though. Crave worthy.

  10. Oh wow – those are gorgeous – like little gold bricks.

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