Ghiradelli Chocolate Sea Salted Caramel Brownie Recipes

SEA SALT CARAMEL BROWNIES

Steps:

• Heat oven and prepare brownie mix as instructed on the box. After placing brownie mix in an 8 x 8 baking pan, set aside.
• Make caramel sauce as instructed below, then drizzle sauce on top of brownie batter.
• Bake brownie batter as instructed on package. Remove brownies from oven.
• Sprinkle with Morton Coarse Sea Salt. Cool brownies before cutting.
• Caramel Sauce: Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. Whisk until caramel mixture is smooth and thoroughly combined.

GHIRARDELLI CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Stir eggs with sugar and vanilla. Add melted butter.
• Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture.
• Spread half the batter into a greased 8-inch square pan. Place chocolate squares in a single layer on top of batter. Cover the squares layer with the remaining batter.
• Bake 20 to 30 minutes. Cool before cutting into 16 to 20 squares.

GHIRADELLI CHOCOLATE SEA SALTED CARAMEL BROWNIE

Steps:

• 1. Mix Your chocolate brownies according to package adding a teaspoon espresso powder. After mixed add chopped up candy bar and fold in.
• 2. Spray bottom of brownie pan and add batter. Sprinkle some sea salt on top now before baking or after with more caramel sauce. Bake at 325 for 30-40min. When cooled You can drizzle more caramel and sea salt, this is optional.

SALTED CARAMEL BROWNIE TRUFFLES

Steps:

• In a medium bowl, crumble the brownies into pieces, discarding any edges or corners that may be harder/tougher than the other pieces. Add in 2 tablespoons of the salted caramel sauce and use a rubber spatula to stir together until smooth and combined.
• Use a medium-sized cookie scoop to scoop the truffles out, roll them quickly in between your hands to create a round ball and then set aside until all the brownie mixture has been used.
• Working with one truffle at a time, add them into the bowl of melted chocolate, use a spoon to cover them completely in melted chocolate, then use a fork to pick them up, allow them to drain off a bit and transfer to a baking sheet lined with parchment paper. Repeat this process until all the truffles are coated.
• Sprinkle the tops of each truffle with a little bit of flaky sea salt and then refrigerate for 30 minutes to allow to set. Enjoy!