Ghirardelli Caramel Brownies
These rich and fudgy Ghirardelli Caramel Brownies combine the deep chocolate flavor of Ghirardelli chocolate with a luscious caramel swirl for an indulgent treat.
Equipment
- Mixing bowls
- Whisk
- 8x8-inch baking pan
- Parchment paper
- Oven
- Spatula
Ingredients
- 1/2 cup unsalted butter melted
- 6 oz Ghirardelli bittersweet chocolate chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup caramel sauce plus extra for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a heatproof bowl, melt the butter and Ghirardelli bittersweet chocolate together over a double boiler or in the microwave, stirring until smooth.
- Whisk in the granulated sugar and brown sugar until fully combined.
- Add the eggs and vanilla extract, mixing until smooth and glossy.
- Sift in the flour, cocoa powder, and salt, folding gently until just combined.
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Drizzle the caramel sauce over the batter, then top with the remaining brownie batter, spreading carefully to cover the caramel.
- Swirl the caramel into the top layer with a knife or skewer.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing. Drizzle with additional caramel sauce before serving if desired.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customization: Add chopped pecans or a sprinkle of sea salt for extra texture and flavor.
- Serving Tip: Warm in the microwave for a few seconds and serve with vanilla ice cream for an indulgent dessert.