Monday, 9 June 2014

Caramel & Cookie Brownies

As you've seen in one of my previous posts, I'm going through a phase in which I love combining desserts. With there being a bake sale at my office last week, I was given the perfect opportunity for some sweet experimentation.

Now, this being a bakesale, I wanted to go with a base that's a known crowd pleaser. Going with the "you can never fail with chocolate" rule, brownie seemed like the way to go. Also, I had some leftover chocolate chip cookie chunks hanging-around in my freezer, that I figured would add a nice bit of texture. My only concern though, was that cookie and brownie alone would get too dry. After a bit of pondering, I figured that a nice homemade caramel would be the perfect glue to bring this all together. 

After combining the brownie batter and cookie chunks, I laid broken chunks of caramel on top, which seeped-in to the brownies while baking.

The final result, as seen up top, were rich and super moist brownies that were indeed a crowd pleaser at the office.

Ingredients (makes 21 bars):

  • 1 Cup white sugar
  • 1/2 Cup butter, at room temperature
  • 1/4 Cup cocoa powder
  • 1/2 Cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp instant coffee
  • 2 eggs 
  • 1 Cup cookie chunks (store-bought cookies should be fine)
  • 1 serving homemade caramel, from this recipe
  • Make the caramel as per the recipe in the link, and leave to harden in the freezer
  • Once the caramel has hardened, preheat the oven to 350 degrees, and mix all the brownie ingredients together, adding the cookie chunks last
  • Spread batter in a greased 13"x9" pan, and lay broken caramel chunks on to the batter, just like in the picture above
  • Bake for 25 minutes, the let fully cool at room temperature


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