Description
This recipe combines a fudgy brownie base and a chewy chocolate chip cookie topping, featuring a homemade salted caramel ripple throughout. The layered dessert provides a satisfying combination of textures and flavors, perfect for a special family treat.
Ingredients
- For the Salted Caramel:
- 150g granulated sugar
- 60ml water
- 85g unsalted butter, cubed
- 120ml heavy cream (room temperature)
- 5ml vanilla extract
- 5g flaky sea salt
- For the Brownie Layer:
- 170g unsalted butter, melted
- 200g granulated sugar
- 110g light brown sugar
- 2 large eggs (room temperature)
- 10ml vanilla extract
- 90g all-purpose flour
- 60g unsweetened cocoa powder
- 3g baking powder
- 2g fine sea salt
- 120g chocolate chips
- For the Cookie Layer:
- 115g unsalted butter, softened
- 100g granulated sugar
- 110g light brown sugar
- 1 large egg (room temperature)
- 5ml vanilla extract
- 180g all-purpose flour
- 2g baking soda
- 2g fine sea salt
- 180g chocolate chips
Instructions
- Prepare Salted Caramel: In a medium saucepan, combine granulated sugar and water; cook over medium heat until sugar dissolves, then increase heat and boil without stirring until caramel reaches a deep amber color (approx. 8-10 minutes). Remove from heat, then carefully whisk in cubed butter until melted. Gradually whisk in heavy cream. Stir in vanilla extract and flaky sea salt; set aside to cool slightly, reserving 2-3 tablespoons for garnish.
- Prepare Brownie Batter: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing an overhang. In a large bowl, whisk together melted butter and both sugars until smooth. Beat in eggs one at a time until incorporated, then add vanilla. In a separate bowl, whisk together flour, cocoa powder, baking powder, and fine sea salt. Gradually add dry ingredients to wet ingredients, mixing only until just combined, then fold in 120g chocolate chips.
- Assemble Brownie Layers: Spread half of the brownie batter evenly in the prepared pan. Spoon half of the cooled caramel in dollops over the batter. Cover with remaining brownie batter and gently spread. Swirl remaining caramel lightly on top using a knife or skewer.
- Prepare Cookie Dough: In a separate bowl, cream softened butter and both sugars using an electric mixer until light and fluffy. Beat in egg, then add vanilla. In a small bowl, whisk together flour, baking soda, and fine sea salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in 180g chocolate chips.
- Bake and Cool: Drop spoonfuls of cookie dough over the brownie layer and gently press to form an even layer over the top. Bake for 30-35 minutes, or until edges are set and a toothpick inserted into the brownie layer comes out with moist crumbs. Let the bars cool completely in the pan for at least 2 hours before lifting out and cutting into squares.
Notes
To achieve clean slices, ensure the bars cool completely before cutting (at least 2 hours). For easier cutting, heat a long, sharp knife under hot running water, then wipe it dry before slicing. Garnish individual pieces with reserved salted caramel and a sprinkle of flaky sea salt before serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bar
- Calories: 420 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg