Double-Chocolate-Caramel Ghirardelli Brownies

*I received several different varieties of Ghirardelli chocolate varieties to try, as part of the FoodBuzz Tastemaker program. This is the perfect recipe in which to use the chocolate bars or squares. I chose to combine two of the varieties I received. This recipe makes an 8 ½ x 11 large pan of thick cake-like chewy brownies. You can easily use half the recipe to obtain a smaller quantity.

1 cup (or 2 sticks) unsalted butter at room temperature

1 cup Granulated Sugar

1 package Ghirardelli Intense Dark Twilight Delight Chocolate squares

1 package Ghirardelli Intense Dark Midnight Reverie Chocolate squares

4 large Eggs at room temperature

2 teaspoons pure Vanilla

2 and ½ cups All-Purpose flour

1 teaspoon Baking Powder

½ teaspoon Kosher Salt

Salted Caramel (**See my recipe at https://promiseme2.blogspot.com/2011/09/salted-caramel-sauce.html)

Directions:

Heat oven to 350 degrees.

On the stovetop, on medium-low heat, in a small heavy bottom pot, break chocolate bar into pieces. Stirring constantly mix chocolate squares until they are completely melted. Remove from heat and allow to cool completely. In a large mixer, combine butter and sugar. Mix well for about 5 minutes. Add vanilla extract and eggs-one at a time. In a separate mixing bowl, add dry ingredients together. Add melted chocolate to butter mixture. Slowly add dry ingredients to wet mixing on low speed. Mix until barely combined, and do not over mix.

In a large metal or glass 8 ½ x 11 pan, grease then add your brownie mixture to pan.

Bake for approximately 20 minutes, checking regularly after this time. Mine took exactly 25 minutes. You will want to remove them immediately once your knife tests clean, leaving a little cakiness to your cooked batter. Once almost cooled, I cut my brownies into squares, and then poured ½ of the caramel mixture below onto the top of the brownies. I let them chill in the refrigerator until it was time for dessert.