That Skinny Chick Can Bake
Stack of caramel brownies on a round white plate

Ghirardelli Caramel Brownies

Home » Desserts » Brownies » Ghirardelli Caramel Brownies
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!

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

  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

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

 

Linked to These Chicks Cooked~
Linked to Tailgating Game Week~

 
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.