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Ghirardelli Chocolate Caramel Brownies

by on April 28, 2008 · 12 comments

This brownie is made with a Ghirardelli product called “Sweet Ground Chocolate and Cocoa” .  It comes in a gold canister and can be used for hot cocoa and certain baked goods.  When you see it, you’ll understand why it can’t be used spoon for spoon in place of regular unsweetened cocoa, so my advice is to buy it primarily for drinking, and use it in baked goods that call for it specifically.  This brownie recipe is one of them, though I jazzed it up a little by filling the brownies with chocolate covered candies.  I wanted to use dark chocolate covered caramel Ghirardelli squares, but ended up using Nestle Treasures, which are fat and round and have more chocolate than caramel. Not a good move. The brownies taste good, but the candy was too firm and chunky.  Stick with the Ghirardelli squares and these will be great.


Caramel Brownie

Cut Caramel Brownies

Ghirardelli Chocolate Caramel Brownies
Prep time
Cook time
Total time
Ghirardelli Chocolate Caramel Brownies made with sweet ground cocoa powder and caramel candies
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 2 large eggs
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup (4 oz) unsalted butter, melted
  • 1 1/4 cup Ghirardelli sweet ground chocolate and cocoa
  • 2/3 cup all purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 16 Ghirardelli Dark Chocolate Caramel Squares
  • 1/2 cup Ghirardelli bittersweet chocolate chips
  1. Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
  2. Whisk together eggs, sugar and vanilla. Add melted butter.
  3. Sift ground chocolate with flour, baking powder and salt and stir into egg mixture. Spread half the batter into prepared pan. Place chocolate covered caramel in single layer on top of batter. Cover with remaining batter. Spread with spoon to cover completely. Bake 20-30 minutes. Let cool. Cut into 9 squares.
  4. Place the chips in a heavy duty freezer bag (must be a freezer bag!). Microwave on high for 30 seconds. Massage bags to melt chips. Repeat until chips are melted. If your microwave has multiple levels, microwave for 1 minute on 60% power and massage bag at 1 minute intervals. Snip off a tiny bit from the bottom corner of the bag and drizzle over brownies.


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Published on April 28, 2008

{ 12 comments… read them below or add one }

Heather D April 28, 2008 at 11:37 am

I have seen a similar recipe to this, but you use the dark chocolate mint Ghirardelli chocolate squars & you put them on top of the brownies when you take them out of the oven while they are still hot, wait for then to start melting & then swirl them around with a toothpick. I bet brownies topped or mixed with any Ghiridelli chocolate squares would be mmm-mmm good.

Emiline April 28, 2008 at 1:08 pm

These look really decadent and delicious!

Michelle W. in Calif. April 28, 2008 at 2:17 pm

Those sound good! I’m pretty sure I’ve got some of those squares in cold storage from our last trip to Ghirardelli in SF! (we go to their ‘chocolate festival’ every year in Sept. and I stock up!) I may try these. Although I still need to make the golden syrup brownies, now that my syrup arrived! (but my household–inc. me—has been ravaged by stomach flu this weekend, so no baking went on!)

VeggieGirl April 28, 2008 at 2:39 pm

Oh my goodness, the shot of the inside of the brownie is total food-porn!!

cindy April 28, 2008 at 4:13 pm

I’ve bought the dark chocolate caramel squares before in the checkout lane of Target.

Jennifer April 28, 2008 at 4:48 pm

Yum! Looks delicious!

Nat April 28, 2008 at 6:28 pm

Is that really 1 1/4 cups of choc/cocoa or is it meant to be 1/4c?
They look awesomely yummy!!

Anna April 28, 2008 at 6:31 pm

Well, in this case, that is NOT a typo :).

It’s 1 1/4 cup cocoa. This recipe calls for Ghirardelli’s sweetened cocoa, so the cocoa isn’t as powerful because it’s partially sugar.

Another Valerie April 29, 2008 at 9:49 am

I made these a while ago (my fiance knows me oh so well and bought me the Ghiradelli cookbook) and I also added some chopped up samoas to the batter and made a caramel-chocolate truffle icing and topped that with toasted coconut. So, like you, I pretty much changed everything ;)

Natalie April 29, 2008 at 10:46 am

Wow…those look amazing!! My mid afternoon chocolate craving is kicking in early.

Reneé April 30, 2008 at 11:48 am

I find Ghirardelli chocolate at Cost Plus World Market all the time… I’m pretty sure y’all have those in Austin too, right?

Anna April 30, 2008 at 11:56 am

Renee, we do have the squares. For some reason, every store I went to was out of the DARK chocolate caramel squares. They had all other flavores, including milk chocolate caramel, but not DARK.

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