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STEPS
TOOLS

Preheat oven to 350* (I prefer to bake at a lower temp of 325* for a longer time to maintain moisture)

Sift flour, cocoa powder and kosher salt together into a bowl - set aside when done.

In your mixer bowl, add the brown sugar, sugar, melted butter and vanilla. Mix with the paddle attachment for approx. 3 minutes.

Add eggs and mix until well combined.

Slowly add in dry ingredients (flour mixture) and chopped walnuts. Mix until almost fully combined. Remove mixing bowl, take spatula and fold ingredients together to complete.

Lightly grease an 8x8 baking pan.

Spread 1/2 to 3/4 of the batter into bottom of pan, set aside the remainder of the batter.

Spread 1/2 to 3/4 of the batter into bottom of pan, set aside the remainder of the batter.

Unwrap 9-12 chocolates and place on top of the spread batter.

Unwrap 9-12 chocolates and place on top of the spread batter.

Take the remainder of the batter you had set aside and spread over the chocolates, sealing them into the batter.

Take the remainder of the batter you had set aside and spread over the chocolates, sealing them into the batter.

(Optional) Drizzle caramel topping over top and swirl into batter with a knife.

Place on middle rack in oven, baking for 30 minutes (or roughly 45 minutes at 325* depending on your oven).

Cool completely before cutting.

Cool completely before cutting.

Cut, serve and ENJOY! :-)

  • 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
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 bag of ghirardelli caramel chocolates
  • 1 cup chopped walnuts
  • Optional: 1 cup melted caramel