BROWNIES STUFFED WITH GHIRARDELLI CARAMEL & SEA SALT CHOCOLATES

Ghirardelli Dark Chocolate & SEA SALT Caramel Brownies

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature

12 Ghirardelli Dark & SEA SALT Caramel Squares (6.38 oz. bag)

Preheat the oven to 350 degrees F.

Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.
Add in the eggs, one a time. Mix until completely combined.

Slowly add in the dry ingredients and mix until just combined.

Line an 8 by 8 inch pan with nonstick foil. Spread half of the brownie batter in the bottom of the baking pan. Set aside.

Take 3 chocolate squares and chop into pieces and lay across batter. Spread the remaining brownie batter on top.

Bake theM at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot.
Then take 9 Ghirardelli Dark & Sea Salt Caramel Squares and press them very carefully on top of the slightly warm brownies.

Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!

 Serve with salted caramel! 
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