Golden Gate Bars

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Golden Gate Bars- Fudgy brownies with a shortbread crust, a layer of caramel and divine chocolate ganache topping!  Crazy good stuff.

I found this recipe about a hundred  (?) years ago.  It was on the back of a box of Salted Caramel Brownie Mix.  The recipe has been sitting in my recipe archives since then.  I never made them and I'm not quite sure why....they are amazing! 

Ingredients Needed

• Salted caramel brownie mix * see recipe note
• Oil + Water + Egg
• Butter
• Flour
• Powdered sugar
• Chocolate chips
• Whipping cream
• Coarse sea salt (optional)

Your Layers:

• Bottom: Shortbread crust with caramel sauce
• Middle:  Fudgy brownies
• Top: Chocolate ganache

Recipes Notes

• If you can't find salted caramel brownie mix, you can find it here or you can use your favorite brownie mix.  It will work, but, you will have to bake it in a 9 x 9 pan and use your own caramel sauce for it.  I recommend using about 1/4 of a cup.
• Be sure to let your brownie cool completely before adding the chocolate ganache topping. 
• Keep any leftovers in the refrigerator. They are best eaten within a week.
• If desired,  top off your finished bars with coarse sea salt.  A delicious finishing touch!

linking up and weekend potluck

Golden Gate Bars

By Erin

Prep: 15 mins Cook: 45 mins Yield: 12 bars

Ingredients

• Shortbread Crust:
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• Brownie Layer:
• 1 package Ghirardelli Salted Caramel Brownie Mix (reserve caramel pouch)
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 egg
• Ganache Icing:
• 3/4 cup heavy cream
• 3/4 cup Ghirardelli Semi-Sweet Chocolate Chips
• Sea salt (optional, for sprinkling)

Instructions

1. Prep the Crust: Preheat oven to 325°F. Lightly grease a 9x9-inch baking pan. Stir together the softened butter, flour, and powdered sugar until well blended. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 5 minutes.
2. Layer the Caramel: While baking, place the unopened caramel pouch from the brownie box in a cup of hot water for 5 minutes to soften. Remove the crust from the oven and gently spread the entire contents of the caramel pouch evenly over the warm baked crust.
3. Mix & Add Brownie Batter: In a medium bowl, whisk together the water, vegetable oil, and egg until blended. Add the brownie mix and stir until well combined. Spread the brownie batter evenly over the caramel layer.
4. Bake & Cool: Bake for 40 minutes. Remove from the oven and let the brownies cool completely before adding the topping.
5. Make & Pour Ganache: In a microwave-safe bowl, heat the heavy cream on high power just until it reaches a boil. Add the chocolate chips and stir continuously until the chips are completely melted and the mixture is smooth. Pour the warm ganache over the cooled brownies. If desired, sprinkle lightly with sea salt. Let the ganache set fully before slicing into bars.