A fudgy brownie, creamy caramel, soft edible cookie dough and a generous layer of soft chocolate on top. You just can’t go wrong here.
These Caramel Stuffed Cookie Dough Brownie Bars go down as one of my very favorite recipes on this blog. I had to actually stop myself from devouring the entire pan! SO addicting. They are very rich considering all of the layers, but since they are such thin layers, it is easy to down one.. or three of these bars in one sitting. When Mike came home from work, I thought he would even look past his caramel hatred and love them too. Well, he didn’t. But, you know what that meant? They were all miiiiine! Mine, mine, mine. *cue the seagulls from Finding Nemo voice*
What is even better is that they’re pretty easy to whip up. Yes, there are 4 layers but only one of them require baking – hallelujah! The other 3 you can prepare while the brownies are baking. The layers go like this: super fudgy brownie, creamy caramel, soft (edible!!) cookie dough and then these babies are smothered in chocolate.
I mean… Come ON. Can you go wrong here?
Caramel.. I heart you.
Put on your fat pants. You’ve been warned!
Caramel Stuffed Cookie Dough Brownie Bars
- 5 tbs unsalted butter
- 4 tbs cocoa powder regular
- 4 tbs dark cocoa powder may substitute regular
- pinch salt
- 1/4 tsp vanilla extract
- 1 egg
- 1/4 cup all-purpose flour
*Cookie Dough Layer*
- 6 tbs unsalted butter softened
- 1/4 cup + 2 tbs light brown sugar
- 2 tbs granulated sugar
- 1 tbs vanilla extract
- 2 tbs heavy cream or milk
- 1 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 20 caramels unwrapped
- 2 tbs heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tsp vegetable shortening*
- Preheat oven to 325 degrees. Line a 9x9 (or 8x8 for thicker bars) with parchment paper. Set aside.
- First, you'll prepare the brownie layer. In a large, microwave-safe bowl, combine butter, both cocoa powders, sugar and salt. Place in microwave for about 1 minute or until butter is completely melted. Beat in eggs and vanilla. Stir in flour until completely combined. Pour the batter into your prepared baking pan and smooth it out until level. Bake for 13-15 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it - the top will not look so "wet" anymore when they are done. This is what makes them fudgy. Allow them to cool completely before continuing. To speed this up, place the pan in the freezer. Do not allow the brownies to freeze! Only cool down to almost room temperature. The rest of the layers won't stick. (I learned this the hard way..)
- During this time, prepare cookie dough. In the bowl of your stand mixer fitted with the paddle attachment, cream butter and sugars together. Stir in heavy cream and vanilla. Add flour and mix until completely combined. Fold in chocolate chips by hand. Once brownie layer is completely cool, you can evenly distribute the cookie dough in a smooth, even layer. Press firm so it really sticks. Place pan in the refrigerator.
- Place unwrapped caramels and 2 of heavy cream in a small saucepan over medium-low heat. Stir constantly until everything is completely smooth. Remove pan from heat and allow the caramel to cool down for a few minutes. Take the pan out of the refrigerator and spread caramel on top of the cookie dough layer. Place pan back in refrigerator.
- In a small bowl, combine chocolate chips and butter. Microwave in 30 second increments, stirring after each one until chocolate is completely melted and pourable. Take the pan back out of the refrigerator and spread the melted chocolate on top into an even layer. Place pan back into the refrigerator until the chocolate sets up completely.
- Cut into bars and serve!
- Caramel Stuffed Cookie Dough Brownie Bars will stay fresh for up to 4 days stored in an airtight container at room temperature or in the refrigerator.
*You may substitute unsalted butter for shortening.