Brownies & Bars

Chocolate Chip Cookie Caramel Brownies

Chocolate Chip Cookie Caramel Brownies – A deliciously thick and chewy chocolate chip cookie layer that is topped with gooey caramel, and finished off with a layer of fudgy brownie!

Chocolate Chip Cookie Caramel Brownies

Guys! I bring you the ultimate cookie/brownie combination in a recipe that you are just gonna love.

If you love chocolate chip cookies, gooey caramel, and fudgy brownies, then you’re gonna want to try my Chocolate Chip Cookie Caramel Brownies!

Firstly, we have a chewy chocolate chip cookie base. Secondly – a thick and gooey layer of caramel, and last but not least, a layer of fudgy brownie. What’s not to love here?

Chocolate Chip Cookie Caramel Brownies

How to make Chocolate Chip Cookie Caramel Brownies

Ingredients you’ll need for the cookie layer:

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.

For the caramel layer:

  • Chewy caramels or toffees
  • Evaporated milk

For the brownie layer:

  • Unsalted butter
  • Caster/granulated sugar
  • Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
  • Salt
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour
  • Chocolate chips

To make these cookie caramel brownies, simply whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

Press the dough into the prepared pan. The dough may be a little sticky to work with, so use lightly floured hands to press it into the pan.

For the caramel layer, place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Pour the caramel over the cookie dough layer, and spread out evenly. Refrigerate whilst preparing the brownie batter.

Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl. Heat for 30 seconds, then stir to combine. Heat for another 30 seconds to 1 minute until the mixture is very warm/hot to the touch.

Mix in the egg and vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.

Spoon the brownie batter over the caramel layer, and gently spread out evenly.

Bake for 40 – 45 minutes or until the centre is set, and no longer jiggly. Allow to cool completely in the pan on a wire rack before cutting into bars.

Want to speed up the cooling time? Place the pan in the fridge or freezer for 1 – 2 hours until completely set and cool.

Scroll down for the FULL printable recipe. 🙂

Chocolate Chip Cookie Caramel Brownies

These Chocolate Chip Cookie Caramel Brownies are:

  • so quick and easy to make
  • deliciously thick and chewy
  • rich and indulgent
  • perfect for cookie, caramel, and brownie lovers!

How long will these brownies last?  These brownies will stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week.

Can I freeze these brownies? Yes. These brownies freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Chocolate Chip Cookie Caramel Brownies

Chocolate Chip Cookie Caramel Brownies

More delicious brownies to make!

Enjoy! 🙂

 

5 from 2 votes
Chocolate Chip Cookie Caramel Brownies
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yields: 16 bars
Calories: 282 kcal
A deliciously thick and chewy chocolate chip cookie layer that is topped with gooey caramel, and finished off with a layer of fudgy brownie!
Print
Ingredients
For the Cookie Layer
  • 1 and 1/4 cups plain/all-purpose flour 156g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter 56g, melted
  • 1/4 cup light brown sugar 50g
  • 1/8 cup caster/granulated sugar 25g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chips 45g
For the Caramel Layer
  • 10 oz chewy caramels or toffees 280g
  • 1/8 cup evaporated milk 30ml
For the Brownie Layer
  • 1/3 cup unsalted butter 75g
  • 3/4 cup caster/granulated sugar 150g
  • 1/3 cup cocoa powder 35g
  • 1/8 teaspoon salt
  • 1 large egg cold
  • 1 teaspoon vanilla extract
  • 1/4 cup plain/all-purpose flour 30g
  • 1/4 cup chocolate chips 45g
Instructions
For the Cookie Layer
  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  4. Press the dough into the prepared pan. If the dough is too sticky to work with, use floured hands to press it in.

For the Caramel Layer
  1. Place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

  2. Spread the caramel evenly over the cookie dough layer. Refrigerate whilst preparing the brownie batter.

For the Brownie Layer
  1. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl. Heat for 30 seconds, then stir to combine. Heat for another 30 seconds to 1 minute until the mixture is very warm/hot to the touch.

  2. Mix in the egg and vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.

  3. Spoon the batter over the caramel layer, and gently spread out evenly.

  4. Bake for 40 - 45 minutes or until the centre is set, and no longer jiggly. Allow to cool completely in the pan on a wire rack before cutting into bars.

Notes

Brownies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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4 Comments

  • Reply
    Liz
    30th November 2018 at 12:51 pm

    YES!!! There’s no better combo than sweet chocolate with salty caramel. These are a WIN!

  • Reply
    Aimee Shugarman
    30th November 2018 at 1:22 pm

    These turned out amazing. Perfect when you want it ALL.

  • Reply
    Shannon @ Love At First Bento
    12th December 2018 at 4:07 am

    THESE! These look like the most insanely delicious dessert bar I have ever seen in all my life!! Adding this to my baking list ASAP! Don’t know if mine will look as pretty as yours, but I have no doubt they’ll taste insanely good!

    • Reply
      Marsha
      12th December 2018 at 9:17 am

      Thanks, Shannon! I hope you get to try them! 🙂

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