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Caramel Brownie

Ghirardelli Sweet Ground Chocolate

Ghirardelli Sweet Ground Chocolate and Cocoa Powder is great for drinking and baking. These brownies are one of the best ways to use it.
Course Dessert
Cuisine American
Keyword Cocoa, Ghirardelli
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Anna


  • 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 (optional)
  • 1/2 cup Ghirardelli bittersweet chocolate chips (optional)


  • Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment and grease bottom only. Alternatively, you can just use foil.
  • Whisk together eggs, sugar and vanilla. Add melted butter.
  • Stir ground chocolate with flour, baking powder and salt and stir into egg mixture. Spread evenly in the pan.
  • Bake 20-30 minutes. Optional: As soon as you pull the brownies from the pan, lay caramel squares on top and let them melt in slightly. Let cool. Cut into 9 squares.
  • Optional melted chocolate garnish: 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.


For caramel brownies, you can put half the batter in the pan, layer Ghirardelli caramel squares and cover with more batter.  I prefer putting them on the top at the end.