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    Ghirardelli Caramel Rocky Road Brownies

      Servings:   9 to 16 Brownies
      Time:  45 Mins


      12/3 cups unbleached all-purpose flour
      1 cup plus 2 tablespoons sugar
      ¼ cup plus 2 tablespoons of Ghirardelli Unsweetened Cocoa Powder
      1-teaspoon baking soda
      ¼ teaspoon salt
      1 cup of cold water
      ¼ cup vegetable oil
      1 tablespoon distilled vinegar
      2 teaspoons vanilla extract
      6 ounces Ghirardelli Caramel Chips
      1 cup toasted coarsely chopped walnuts
      3 ounces Ghirardelli 60% Chocolate Chips
      10 marshmallows cut into smaller pieces


    • Preheat the oven to 350F.
    • Position racks in the lower third of the oven.
    • Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk together thoroughly.
    • Mix the water, oil, vinegar, and vanilla until well combined.
    • Pour the liquid over the flour.
    • Mix just until smooth.
    • Add chocolate chips, half of the walnuts, and most of the caramel chips (save some for topping), and stir to incorporate.
    • Scrape the batter onto the lined pan and spread it evenly. Suggested size pan: 8 X 8. 
    • Distribute the marshmallows all over the brownie and poke them into the batter, leaving the tips exposed.
    • Sprinkle the remaining caramel chips around the marshmallows.
    • Bake for 45-50 minutes, or until the batter no longer jiggles when you tap the pan.
    • Cool on a rack completely before cutting into squares. May be kept in airtight container for up to 3 days.

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