Ingredients:

1/2 cup butter
1-ounce unsweetened baker’s chocolate
1/4 water
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 cup granulated sugar
pinch of salt
2 large eggs
1/4 cup All-purpose flour
12 Ghirardelli Milk Chocolate Caramel Squares

Directions:

1. Preheat oven to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch ovenproof baking pan with parchment paper, making sure that 2 sides have at least 1-inch overhang for easy removal.

2. Using a medium size sauce pan on medium heat. Add butter, baker’s chocolate and water. Whisk until melted and combined. Add unsweetened cocoa, whisk until combined. Remove sauce pan from heat and whisk in vanilla, sugar and salt.

3. Let mixture cool for 5 minutes. Then beat in eggs one at a time until combined. Whisk in flour until just combined, making sure not to over mix.

4. Pour 1/2 of the brownie mixture into the prepared 8-inch x 8-inch prepared pan. Using a spatula spread mixture until evenly covering the bottom of the pan. Place the Ghirardelli squares on top, breaking apart some squares to fill in any open areas (see picture below recipe). Pour the remaining brownie mixture over the top and spread evenly.

5. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Remove pan to a wire rack. Let cool for 45 minutes. Using the parchment paper overhang, lift and remove the brownies to a cutting board. Peel the parchment paper away from the sides of the brownies and then cut brownies into squares.

Notes: The Ghirardelli Squares used in this recipe are the 1 3/4-inch x 1 3/4-inch squares that come in a bag. Not to be confused with the Ghirardelli type squares that come in a candy bar foil type package, that are smaller and thicker in size. We tried the smaller squares as an experiment and the brownies ended up separating due to the thicker size of the squares.