White Chocolate Caramel S'mores Brownies

Servings: 12 brownies



  • 14 Graham crackers (8 oz)
  • 1/8 teaspoon Salt
  • 6 tablespoons Butter, unsalted, melted
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Flour
  • 1/4 cup Ghirardelli Unsweetened Cocoa
  • 1/4 teaspoon Salt
  • 1/2 cup Butter, unsalted, cubed
  • 6 oz Ghirardelli Semi-Sweet Chocolate Baking Bars, finely chopped
  • 1/2 cup Sugar
  • 1/2 cup Light brown sugar, lightly packed
  • 2 Eggs, large, at room temperature
  • 1 Egg yolk, large, at room temperature
  • 1 1/2 teaspoons Vanilla extract
  • 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
  • Marshmallows
  • Ghirardelli White Chocolate Caramel SQUARES


  • Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.
  • For the crust, combine graham crackers and salt in a food processor and pulse together to form fine crumbs. Add melted butter and vanilla and pulse until completely incorporated. Firmly press mixture tightly and evenly into bottom of prepared pan.
  • Bake crust for 15 to 17 minutes, until deeply golden and set. Transfer to a wire rack to cool completely.
  • For the brownie layer, whisk together flour, cocoa, and salt in a medium bowl. Place butter and chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
  • Remove chocolate mixture from the heat and whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
  • Pour batter over cooled graham cracker crust and smooth the top with an offset spatula.
  • Bake brownies for 30 to 32 minutes, until the top is set and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and place on a wire rack to cool completely.
  • Once brownies have cooled, transfer pan to the freezer and chill for 10 minutes. Use parchment to carefully lift brownies from the pan and place on a baking sheet.
  • Top brownies with marshmallows and place baking sheet under the broiler, toasting the marshmallows until golden. Carefully remove baking sheet from the oven and place on a wire rack to cool slightly before topping with Ghirardelli White Chocolate Caramel SQUARES. Cut into squares with a sharp knife.

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