• Antoinette

Chocolate and Caramel are a match made in Heaven!

Easy Dark Chocolate Brownies with Salted Caramel and Pistachios


1 box Ghirardelli Dark Chocolate Brownie Mix

25 caramel pieces, unwrapped

2 tbsp. heavy cream

Pinch of sea salt

1/4 cup pistachios, shelled and roughly chopped


Preheat oven to 350 degrees F.

Grease a 9x9 baking pan and then line with parchment paper allowing to hang over two sides of pan for easy removal. Grease the parchment paper as well and set aside.

Make brownies according to package instructions. Remove from oven and let cool for about 5 mins.

In small saucepan on medium heat add the caramel pieces along with heavy cream.

Stir continuously until caramel completely melted. Stir in the sea salt.

Let cool just a bit and then evenly pour over top of brownies.

Sprinkle chopped pistachios over caramel.

Cut into small squares!

Enjoy! 😉

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