Ghirardelli Caramel Rocky Road Brownies

  • 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.