Salted Caramel Brookies

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Imagine a buttery cookie base loaded with chocolate chips, topped with a gooey caramel filling that has just the right touch of salt, all crowned with a fudgy, crinkled chocolate brownie. Can it get any better than this?

Salted Caramel Brookies

Course Dessert

Ingredients
  

Brownie:

  • 2.6 ounces 75g dark baking chocolate
  • 2/3 cup 80g all-purpose flour
  • 1/2 cup 100g caster sugar
  • 1 ounce 25g light brown sugar
  • 1/4 cup 60g salted dairy-free butter
  • 1/4 cup 60g dairy-free milk
  • 2 tablespoons 30g dark cocoa powder

Caramel:

  • 1/2 cup 150g salted nut butter or seed butter (for nut-free)
  • 2 tablespoons 60g syrup (honey, maple, or agave)
  • 2 tablespoons 30g melted coconut oil
  • Pinch of salt

Cookie:

  • 1 cup 110g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 cup 50g caster sugar
  • 1.8 ounces 50g light brown sugar
  • 1/4 cup 65g melted dairy-free butter
  • 1 tablespoon 20g dairy-free Greek-style yogurt
  • 1/4 cup 50g chocolate chips

Instructions
 

  • Make the caramel: Combine nut butter, syrup, melted coconut oil, and a pinch of salt until smooth. Adjust coconut oil as needed for desired consistency. Pour into a 6-inch square baking tray lined with greased baking paper. Freeze until set.
  • Preheat oven to 350°F (180°C). Line and lightly grease a 6-inch square baking tray.
  • Prepare the cookie dough: Cream together melted butter and sugars. Mix in yogurt, then gently fold in flour and baking soda until just combined. Stir in chocolate chips. Press dough into the base of the prepared tray and chill in the fridge.
  • Make the brownie batter: Melt butter and sugars in a saucepan over low heat. Stir in milk, then remove from heat and add chocolate, mixing until smooth. Sift flour, cocoa powder, and remaining sugar into a bowl. Pour in wet mixture, stirring until combined.
  • Assemble and bake: Remove cookie dough and frozen caramel from the fridge and freezer, respectively. Place caramel slab on cookie dough, then cover with brownie batter. Bake for 20-25 minutes until top is set and a toothpick inserted into the center comes out with moist crumbs. Let cool completely before slicing.
  • Serve: Enjoy these decadent treats with a scoop of ice cream for extra indulgence!

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