Sweet Caramel Brookies

If you ask me, brookies are one of the best dessert mashups ever created.

These caramel brookies combine two classic treats – fudgy brownies and chocolate chip cookies – into one irresistible dessert. The addition of gooey caramel takes them to a whole new level of sweet goodness.

Each bite gives you that perfect mix of chewy cookie, rich brownie, and smooth caramel that slowly melts in your mouth. The layers blend together just right, making it hard to stop at just one.

It’s a crowd-favorite that works for bake sales, family gatherings, or those times when you just need something extra special from your kitchen.

What Kind of Chocolate Should I Use?

For these brookies, you’ll be working with both chocolate chunks and chocolate chips, which gives you some flexibility in your choices. Semi-sweet chocolate is the way to go here – it has just the right balance of sweetness and rich chocolate flavor that works perfectly in this hybrid treat. For the chunks, you can either buy them pre-made or chop up a good quality chocolate bar yourself (which often melts better than chips). When it comes to the chips, stick with standard-sized ones rather than mini or jumbo varieties since they’ll distribute more evenly throughout the dough. If you’re feeling fancy, you could even mix in some dark chocolate chips for extra depth of flavor, just keep the total amount the same.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you’re missing something:

• Pastry flour: If you don’t have pastry flour, use all-purpose flour instead. For each cup of pastry flour, use 1 cup minus 2 tablespoons of all-purpose flour to maintain the right texture.
• Espresso powder: No espresso powder? You can use instant coffee powder or skip it altogether – it just helps bring out the chocolate flavor but isn’t crucial to the recipe.
• Semi-sweet chocolate chunks: Feel free to use any chocolate you like – milk, dark, or even white chocolate chips or chopped chocolate bars work great here.
• Cornstarch: You can skip the cornstarch if needed – your cookies will just be slightly less chewy. Or substitute with 2 teaspoons of arrowroot powder.
• Salted caramels: Try using store-bought caramel bits, or cut up soft caramel candies. If you’re not into caramel, toffee bits make a tasty alternative.
• Brown sugar: Out of brown sugar? Mix 2/3 cup white sugar with 1 tablespoon molasses. If you don’t have molasses, just use all white sugar – the texture will be slightly different but still good!

Watch Out for These Mistakes While Baking

The biggest challenge when making brookies is achieving the right texture for both layers – the brownie base can become too dry if overbaked, while the cookie layer needs to be perfectly done without burning. To nail the timing, start checking your brookies about 5 minutes before the recommended baking time, looking for slightly jiggly centers and set edges. Another common mistake is not letting your butter reach the proper temperature – melted butter for brownies should be warm but not hot, while the cookie dough needs truly room-temperature butter (not softened in the microwave) for the right consistency. When adding the caramels, avoid placing them too close to the edges of the pan, as they can stick and make removal difficult – instead, gently press them into the center areas and leave a small border around the edges. For the best results, let the brookies cool completely in the pan before cutting, as this allows both layers to set properly and prevents the caramel from oozing everywhere.

What to Serve With Brookies?

These chocolate-caramel treats are perfect with a cold glass of milk, but you can take them to the next level with some fun pairings! A scoop of vanilla ice cream on top of a warm brookie creates an amazing dessert that’s even better with a drizzle of chocolate or caramel sauce. For coffee lovers, serve these with a hot cup of coffee or espresso – the coffee notes in the brownie layer taste fantastic with your favorite brew. If you’re hosting a dessert party, set up a simple sundae bar with your brookies as the base, letting guests add their own toppings like whipped cream, chopped nuts, or extra caramel pieces.

Storage Instructions

Keep Fresh: These caramel brookies stay perfectly chewy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container – it helps keep the cookies soft and prevents them from drying out. Just make sure they’re completely cool before storing!

Freeze: These treats are great for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. It’s so nice having a stash ready whenever a chocolate craving hits – you can even eat them straight from the frozen state if you’re impatient like me!

Make Ahead: Want to prep these in advance? You can make the cookie dough and store it in the fridge for up to 48 hours before baking. Just wrap it tightly in plastic wrap. The chilled dough actually makes for even better cookies – the flavors have time to develop and the cookies spread less while baking.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 40-50 g
• Fat: 210-230 g
• Carbohydrates: 480-520 g

Ingredients

• 1 1/4 cups granulated sugar
• 1/2 cup pastry flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons espresso powder
• 2 eggs
• 1/2 teaspoon salt
• 3/4 cup melted unsalted butter
• 4 ounces semi-sweet chocolate chunks
• 1 cup unsalted butter (at room temperature)
• 2/3 cup white sugar
• 2/3 cup lightly packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups pastry flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (split into portions)
• 1/2 cup chopped salted caramels

Step 1: Prepare Baking Dish and Dry Ingredients

Preheat your oven to 350°F (175°C).

Grease a 9″x11″ baking dish and line it with parchment paper for easy removal after baking.

In a small bowl, combine 1/2 cup of flour, 3/4 cup cocoa powder, 1/2 teaspoon of salt, and 1 1/2 teaspoons of espresso powder.

Mix well to ensure even distribution of all ingredients.

Step 2: Make the Brownie Batter

In a large bowl, add 3/4 cup melted butter, 1 1/4 cup sugar, and two eggs.

Whisk together until the mixture is well blended and smooth.

Gradually blend in half of the cocoa mix, then add the remaining cocoa powder, whisking until the batter is fully combined.

Melt chocolate on low heat for about 40 seconds, stirring until the chips are completely melted.

Gently fold the melted chocolate into the cocoa batter until uniform throughout.

Step 3: Prepare the Cookie Dough

In another large bowl, use a hand mixer to beat 1 cup of softened unsalted butter until it is light and fluffy.

As it fluffs up, you’ll notice it turns whiter.

Add in 2 eggs, 1 teaspoon vanilla, 2/3 cup sugar, and 2/3 cup brown sugar.

Continue mixing with the hand mixer until everything is combined.

Place a large sieve over this bowl and sift in 2 cups of flour, 2 teaspoons cornstarch, 1 teaspoon salt, and an additional 1/2 teaspoon salt.

Use a spoon to stir until the dry ingredients pass through the sieve and into the butter mixture beneath.

Remove the sieve and mix just until all ingredients are combined.

Fold in 3/4 cup chocolate chips and 1 cup chopped salted caramels, ensuring even distribution throughout the dough.

Step 4: Assemble the Layers

Pour the brownie batter evenly into the prepared baking dish, spreading it into the corners and flattening it across the bottom.

Next, drop dollops of the cookie mixture over the brownie layer.

Use a spatula to gently spread the cookie dough over the top of the brownie mixture, covering it fully.

Step 5: Bake and Cool

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out smooth.

Because the layers are thick, give it a little shake to ensure the center is set before removing it from the oven.

If the cookie top begins to brown excessively, cover the dish loosely with aluminum foil to prevent over-browning.

Once baked, remove from the oven and allow your creation to cool completely before cutting into squares for serving.

Enjoy!