Ingredients
Scale
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- For the Stuffing:
- 1/2 cup thick caramel sauce (or 15 soft caramels melted with 1 tablespoon heavy cream)
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to act as a “sling” for easy removal later. Lightly grease the parchment with non-stick cooking spray. This ensures your caramel-stuffed bars don’t stick to the pan.
- Step 2: Mix the Brownie Batter: In a medium bowl, whisk together the melted butter, sugar, and cocoa powder until smooth. Add the eggs and vanilla, beating well until the batter looks glossy. Gently fold in the flour and salt until just combined. Pour this batter into the bottom of your prepared pan and spread it into an even layer. Drizzle the caramel sauce over the brownie batter, leaving about a half-inch border around the edges so the caramel doesn’t burn against the pan.
- Step 3: Mix the Cookie Dough: In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla. In a small bowl, whisk the flour, baking soda, and salt, then gradually add to the wet ingredients. Fold in the chocolate chips. Instead of spreading this like a solid sheet, take small clumps of dough and flatten them with your hands, placing them gently on top of the caramel layer until the brownie batter is mostly covered.
- Step 4: Baking and Cooling: Place the pan in the center of the oven and bake for 30 to 35 minutes. The top should be golden brown, and a toothpick inserted into the “cookie” part should come out clean. Note that the center will still feel slightly soft due to the caramel stuffing. Remove from the oven and let the bars cool completely in the pan for at least 1 hour. This cooling period is vital for the caramel and fudge layers to set properly.
- Step 5: Slicing and Serving: Once cooled, use the parchment paper handles to lift the entire block of bars out of the pan. Place on a cutting board and use a sharp knife to slice into 16 squares. For the cleanest cuts, wipe the knife with a warm, damp cloth between each slice. Serve immediately or store for later enjoyment.
- Cook Time: 55 minutes