Ingredients:
1/2 cup butter
1 ounce unsweetened baker’s chocolate
1/4 water
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
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. Line the bottom and sides of an 8-inch square baking pan with parchment paper making sure that 2 sides have at least a 1 inch overhang for easy removal of brownies after baking.
2. In a medium size sauce pan on medium heat, add butter, baker’s chocolate and water. Whisk until melted, then add unsweetened cocoa, whisk until combined. Remove sauce pan from heat and whisk in vanilla, sugar and salt.
3. Let mixture cool for five minutes, then whisk/beat in eggs one at a time until fully combined. Whisk in flour until just combined making sure not to over mix.
4. Pour about 1/2 of the brownie mixture into the prepared 8-inch baking pan. Using a spatula spread mixture until evenly covering the bottom of the pan. Starting in the upper left corner of the pan place a row of 3 Ghirardelli squares, from left to right, as close to each other as you can. Follow this with a second row of squares right under the first row and then a third row of squares right under the second row. Cut the remaining 3 squares in half then in half again, resulting in 12 small squares. Place the small squares in the pan resulting in an even layer of the squares (see picture at bottom of recipe for how it should look). Pour the remaining brownie mixture over the top, spread evenly with the spatula, making sure the Ghirardelli squares are covered.
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 2 sides of the 1 inch overhang of the parchment paper, 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.
Note: For a Gluten Free version of this recipe: Substitute 1/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for the all-purpose flour.
Note: The Ghirardelli Squares used in this recipe are the 1 3/4 inch by 1 3/4 inch squares that come in a bag. Not to be confused with the candy bar size type squares that come from a foil type package and 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.
