Instructions

• Preheat oven to 325°F. Prepare an 8×8-inch baking pan by lightly greasing it, spraying with nonstick cooking spray, or lining it with parchment paper.
• In a medium bowl, combine the brownie mix from the 118-ounce box, ¼ cup water, ⅓ cup vegetable oil, and 1 egg. Stir until well combined and smooth, scraping the bowl as needed.
• Spoon about half the batter into the prepared pan and spread it into an even layer with a spatula.
• Unwrap the Ghirardelli Dark Chocolate Sea Salt Caramel Squares (16.3-ounce bag). Place the squares directly onto the batter in a single layer, touching slightly but not overlapping; use all the squares from the bag.
• Spoon the remaining batter over the chocolate squares in dollops, then gently spread to cover the squares and smooth the top without pressing the squares down.
• Bake in the preheated oven for 39–40 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not raw batter).
• Remove the pan from the oven and lightly sprinkle flaky sea salt over the top immediately.
• Allow the brownies to cool in the pan for 15–20 minutes before cutting and serving.