Mother's Day Chocolate Cocoa Brownies with Ghirardelli Chocolate SQUARES
- 9 Ghirardelli SQUARES, either Milk Chocolate Caramel or Dark Chocolate Sea Salt Caramel
- 3/4 cup Butter, unsalted
- 1 1/2 cup Light brown sugar
- 2 Eggs, large
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
- 3/4 cup Ghirardelli Cocoa Powder
- 1/3 cup All-purpose flour
Preheat oven to 350°F. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar, and melt both for 30 seconds.
Stir again and melt for 60 seconds more. Remove mixture from microwave and allow to cool for 10 minutes.
Once cooled, place into large mixing bowl and add in eggs, vanilla extract, and salt. Last, fold in cocoa powder and flour.
Pour batter into a parchment lined 8"x 8" pan. Bake for 25-30 minutes, or until a knife inserted in the center of the brownies comes out clean.
Allow to cool for 15 minutes before lightly pressing 9 Ghirardelli SQUARES into the tops of the cocoa brownies. The squares will magically melt just slightly so that they stick to the tops of the brownies.
Cut into 9 brownies and serve!