..where teens can learn to cook restaurant quality meals for the family
Salted Caramel Swirl Brookies
Imagine a chewy chocolate chip cookie hugging a rich, fudgy brownie, with molten salted caramel melting in between. These brookies are half cookie, half brownie, and taste great. Tommy made these at the age of 14 following this very recipe.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
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Equipment
- 20cm (8in) square baking tin
- Baking parchment/grease proof paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- wooden spoon
- Small saucepan
- Rubber spatula
Ingredients
Brownie layer
- 100 g dark chocolate, chopped
- 75 g unsalted butter
- 100 g caster sugar
- 50 g light brown sugar
- 2 medium eggs
- 50 g plain flour
- 25 g cocoa powder
- 0.25 tsp salt
Cookie layer
- 75 g unsalted butter, softened
- 50 g light brown sugar
- 50 g caster sugar
- 1 medium egg yolk
- 0.5 tsp vanilla extract
- 90 g plain flour
- 0.25 tsp bicarbonate of soda
- 60 g chocolate chips
Caramel swirl
- 80 g thick salted caramel sauce
Instructions
Let’s Cook!
- Wash your hands.
- Get the butter out the fridge to soften.
- Line baking tin with parchment paper.
- Turn your oven on to 160 °C if fan oven or 180 °C if not.
- Get your scales ready.
- Get your knife and chopping board clean and ready.
- Chop the dark chocolate up.
- Measure out the 75 g unsalted butter and put it into a heatproof bowl
- Add the 100 g dark chocolate, chopped
- Add some water to a saucepan that you can sit your heatproof bowl on top without it falling in (test the size out!)
- Turn the heat on, and get the water simmering so that it slowly melts the chocolate sitting in the bowl.
- Grab your whisk!
- Whisk in 100 g caster sugar and 50 g light brown sugar
- Crack 2 medium eggs into the bowl and whisk until glossy.
- Grab a sieve!
- Sift in 50 g plain flour, 25 g cocoa powder and 0.25 tsp salt.
- Fold gently with a spatula until combined.
- Pour brownie batter into the prepared tin.
- Spoon salted caramel over the brownie layer in small dollops.
- Swirl gently with a knife.
- In a separate bowl, cream 75 g unsalted butter, softened with 50 g light brown sugar and 50 g caster sugar
- Add 1 medium egg yolk and 0.5 tsp vanilla extract then mix well.
- Sift in 90 g plain flour and 0.25 tsp bicarbonate of soda
- Fold until a dough forms.
- Stir in 60 g chocolate chips
- Drop spoonfuls of cookie dough over the caramel brownie layer.
- Gently spread to cover, leaving some gaps.
- Bake for 30 minutes until golden on top and set at edges.
- Cool completely in tin before slicing into squares.
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