Ghirardelli Caramel Rocky Road Brownies

Servings: 9 to 16 Brownies


  • 1 2/3 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


  • Directions
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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