Ghirardelli 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!
The Recipe:
Ghirardelli Caramel Brownies
Ingredients
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
Instructions
- 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.
- 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.
- Bake 35 minutes or till middle of brownies appears set. It's hard to test with a toothpick due to the gooey chocolate chips.
- 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.
- I trimmed the perimeter and cut one brownie for each caramel square.
- Yield: 15 brownies
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75 Comments on “Ghirardelli Caramel Brownies”
These brownies look so divine that I just had to vote for them over at Drick’s. Thanks for the great recipe! I will be making them soon.
what a brownie, or should I say chocolate bliss … great idea and very impressive.. would love to bite into one just as it melts onto the warm brownie…yum
thank you so much for your entry, remember to go back and cast a vote…
Oh my gosh! I love the milk & caramel chocolate squares – they are soo good. This dish has got to be as divine as it looks! Seriously?!?! Thank you so much for sharing 🙂
Stopping by from Sweet Indulgences.
These should be illegal!! I’m such a fan of the Ghirardelli caramel square! These have got to be amazing! I’d like to invite you to share your recipe on Sweet Indulgences Sunday.
These are beyond chocolate heaven Lizzy… divinely decedent!
Perfection! What a great effect having the little individual squares of choccie on the top, all lined up so nicely in a row, like a slab of chocolate. Grand idea!
How cool that you put the whole squares on top!
You always make the most delectable desserts! I love the squares pressed on top.
Oh my goodness! these look like they are to die for! Found you on twitter and so glad I did! Just started following this amazing blog!
-Robyn from http://tipsfromtheheart.blogspot.com
These brownies look amazing! Pretty sure if I made them they would disappear in a second.
These sound wonderful – chocolate and caramel together is heavenly. Love the chocolate squares on top. Very creative!
Haha, I just made caramel brownies too! Great minds 😉 Yours look yummy!
Oh, no! I might have to pretend I haven’t seen these! 🙂 I’m afraid that if I made them once, I wouldn’t be able to stop!
love that you topped each piece with their own square. perfect!
these look so delicious lizzy!! i cannot wait to try them, another mouth watering recipe!