Caramel Chocolate Chip Cookie Brownies
Try this Caramel Chocolate Chip Cookie Brownies recipe.
Try this Caramel Chocolate Chip Cookie Brownies recipe.
- 2 eggs
- 3 eggs
- 1 egg
- pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/3 cup cocoa powder
- 1/4 cup natural peanut butter
- 1/4 cup coconut cream
- 2 1/2 cups almond flour
- 4.5 oz dairy free dark chocolate
- 5/8 cup coconut oil
- 1 1/2 cup honey
- 1/2 tsp gluten free baking powder
- 1/4 cup (60 g) coconut oil not melted
- 1/4 cup (70 g) natural peanut butter (i used crunchy pb) or almond butter to make it peanut free
- 1/4 cup (75 g) maple syrup or honey
- 2 cups (200 g) almond flour
- 1.7 oz (50 g) chopped dairy free dark chocolate
- 1/2 cup (150 g) maple syrup
- 1 cup (300 g) honey
- 1/4 cup (60 g) coconut oil not melted
- 1/4 cup (60 g) coconut cream
- 2.6 oz (75 g) dairy free dark chocolate
- 1/8 cup (32 g) coconut oil not melted
- 1/3 cup (35 g) cocoa powder
- 1/8 cup (38 g) maple syrup or honey (note 1)
- 1 tsp instant coffee in 3 tbsp hot water (optional)
- 1/2 cup (50 g) almond flour
- 1/2 tsp gluten free baking powder
- 8 x 8 inch square baking tin at least 2 1/2 inch deep
- cooking thermometer
- Carbohydrate 38.1412084853172 g
- Cholesterol 2.04166666666667 mg
- Fat 26.0517940387834 g
- Fiber 3.28012469510453 g
- Protein 8.0863944191095 g
- Saturated Fat 13.1262761660749 g
- Serving Size 1 1 Serving (151g)
- Sodium 143.992307124376 mg
- Sugar 34.8610837902127 g
- Trans Fat 1.47088203674152 g
- Calories 401 calories
Step-by-step
- Line the 8 x 8 inch square baking tin with baking/greaseproof paper.
- In a bowl, mix together all the chocolate chip cookies ingredients except the chopped chocolate until you get a homogeneous, slightly sticky dough.
- Add the chopped dark chocolate and mix well.
- Transfer the cookie dough into the lined baking tin and press it down with slightly wet/damp hands until you get an even layer.
- Refrigerate for at least ½ hour.
- In a saucepan, combine the honey and maple syrup.
- Cook on medium-high heat until it reaches 130 °C (266 °F), or about 12 - 15 minutes.
- When the mixture reaches 130 °C (266 °F), add the coconut oil and stir well until dissolved.
- Cook for a further 2 - 3 minutes.
- Add the coconut cream, stir well and cook for another 2 minutes.
- Remove from heat and stir in the salt.
- Allow the sauce to cool down to warm (but still pourable) before pouring it onto the chilled cookie dough.
- Once poured onto the cookie dough, return to the fridge for at least ½ hour.
- Pre-heat the oven to 175 °C (350 °F).
- In a bowl above simmering water, melt the chocolate and coconut oil.
- Once melted, remove from heat and allow to cool until warm.
- Stir in the cocoa powder and maple syrup or honey, and stir well.
- Add the eggs and stir well.
- Add the vanilla extract, salt and hot coffee and mix until you get a smooth mixture.
- Add the almond flour and gluten free baking powder and stir well until you get a homogeneous batter.
- Pour the brownie batter on top of the firmed up caramel layer.
- Smooth out the top with a spoon or spatula.
- Bake in the pre-heated oven at 175 °C (350 °F) for about 25 minutes or until no longer wobbly in the middle.
- Allow to cool before serving.
- Enjoy on its own, drizzled with more caramel sauce or with a dollop of ice cream.
My Unexpected Caramel Chocolate Chip Cookie Brownie Adventure
Baking has always been my happy place. A way to unwind after a long day, a creative outlet, and a delicious reward for my efforts. But even for me, a seasoned baker, this Caramel Chocolate Chip Cookie Brownie recipe proved to be an unexpected journey. It wasn't just about the meticulous measuring and precise baking temperatures; it was about the surprising fusion of flavors and textures, the little happy accidents that transformed a simple recipe into something truly magical.
I’ve always been a fan of brownies, their fudgy richness a perfect comfort food. And chocolate chip cookies? Don't even get me started. The idea of combining the two, with a layer of homemade caramel sandwiched in between, sounded like a culinary dream. The recipe itself seemed straightforward enough, yet each step presented a unique challenge, a learning opportunity disguised as a delightful culinary puzzle. The initial cookie layer, pressed firmly into the baking pan, was like sculpting a sweet, chocolatey foundation. Then came the caramel, a bubbling, fragrant concoction that demanded patience and precision. Watching it transform from a simple syrup into a rich, golden caramel was mesmerizing, a testament to the power of heat and time.
The most unexpected surprise came during the baking process. The aroma wafting from the oven was intoxicating, a symphony of chocolate, caramel, and warm spices. Even my usually picky eaters couldn't resist the temptation to sneak a peek (and a nibble!). The final product surpassed all expectations: a harmonious blend of textures and flavors, the crunchy cookie base contrasting beautifully with the gooey caramel and the decadent brownie top. Each bite was an adventure, a journey through a landscape of sweet and salty, crunchy and chewy perfection. It was more than just a dessert; it was an experience, a memory to be savored and recreated time and time again.
The recipe, while requiring a bit of patience and attention to detail, is ultimately rewarding. The process itself is therapeutic, a welcome escape from the daily grind. The end result? A dessert that is both visually stunning and incredibly delicious, perfect for sharing with loved ones (or keeping all to yourself – no judgments here!). This recipe is a testament to the magic that happens when you combine classic baking techniques with a dash of adventurous spirit. And the best part? The delicious leftovers!
Tips and Tricks for Brownie Perfection
While the recipe is quite detailed, there are a few key points to keep in mind to ensure brownie nirvana:
- Don't skip the chilling step! Chilling the cookie layer and the caramel layer is crucial for preventing the caramel from being absorbed into the brownie layer.
- Use a good quality chocolate. The better the chocolate, the better the brownies.
- Don't overbake the brownies! Slightly underbaked brownies are gooey and delicious. Overbaked brownies are dry and crumbly.
- Let the brownies cool completely before serving. This allows the caramel to set properly and the brownies to firm up.
This recipe has quickly become a staple in my kitchen. It’s a dessert that not only tastes amazing, but also holds a special place in my heart. It’s a reminder that even the most complex recipes can be mastered with a bit of patience and a whole lot of love. This more than just a recipe; it is a story, an experience, a testament to the joy of baking and the beauty of simple pleasures. I hope you enjoy it as much as I do.
So grab your aprons, gather your ingredients, and prepare for a baking adventure that will tantalize your taste buds and warm your soul. This Caramel Chocolate Chip Cookie Brownie recipe is more than just a dessert; it’s a culinary masterpiece waiting to be created. Happy baking!
