Adapted from Gingerbread Bagels
1 1/2 cups flour
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/2 cups packed brown sugar
1 1/2 cups sugar
1 cup butter, melted
2 tablespoons vanilla
4 eggs, at room temperature
2 5.32 ounce bags of Ghirardelli Milk & Caramel Squares (pull out 15 to use whole, and chop the remaining coarsely...about 6-8 pieces per square).
1/2 cup mini chocolate chips
Preheat oven to 350º. Line 9 x 13 pan with nonstick foil or grease well. Set aside.
Sift together flour, cocoa and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat sugars and butter till well blended, 2-3 minutes. Add eggs, one at a time, and mix well. Add vanilla and mix till combined.
Add sifted dry ingredients in two batches, mixing in slowly till combined. Scrape bowl with spatula and mix again till combined.
Spread half the brownie batter into prepared pan. Sprinkle the chopped candy over batter followed by the chocolate chips. Cover with remaining batter, using offset spatula to smooth top.
Bake 35 minutes or till middle of brownies appears set. It's hard to test with a toothpick due to the gooey chocolate chips.
Cool on rack about 20-30 minutes, then press the remaining Milk and Caramel Squares evenly across top of slightly cooled brownies. Cool completely before cutting.
I trimmed the perimeter and cut one brownie for each caramel square.