Brookies with Caramel and Oreos~

Adapted from Big Fat Baker


Chocolate Chip Cookie Layer


1/2 cup butter (one stick or 4 ounces), at room temperature

1/2 cup sugar

1/4 cup plus 2 tablespoons brown sugar

1 egg

1 1/2 teaspoons vanilla

1 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips


Cream butter and sugars.  Add egg and mix well.  Stir in vanilla.  Add flour, baking soda and salt; mix till combined.  Stir in chocolate chips.


Caramel Sauce...adapted from Dorie Greenspan's Around My French Table


1 cup sugar

2 tablespoons water

1 tablespoon light corn syrup

3/4 cup heavy cream, at room temperature

1 tablespoon butter

1 teaspoon vanilla


Put the sugar, water and corn syrup into a medium saucepan.  Cook over medium high heat, swirling the pan, but not stirring until the caramel turns an amber color.


Lower the heat and carefully add cream and butter...standing away from pan to avoid splattering.  When bubbling subsides, stir sauce till smooth.  Add vanilla.  Pour into a Pyrex measuring cup.  Cool to warm before using.


Brownie Layer...adapted from Martha Stewart


1 stick (4 ounces) butter, cut into tablespoon sized pieces

8 ounces semi-sweet chocolate, chopped

1 1/2 cups sugar

4 eggs

1 teaspoon vanilla

3/4 cup flour

1/4 teaspoon salt


Place butter and chocolate in a microwave safe bowl and microwave gently, with 30 second intervals, stirring with each increment, until chocolate and butter are melted and smooth.  Let cool to room temperature.


Stir in sugar, then eggs, one at a time.  Add vanilla.  Fold in flour and salt.


Other ingredients needed: 16 Oreos


To assemble:


Make caramel sauce and allow to cool.  Make cookie dough, and spread in an 8 x 8 inch pan lined with nonstick foil (or parchment paper with overhanging edges for easy removal).  Top with rows of Oreo cookies.  Pour 1/2 cup caramel sauce over Oreos. Reserve remaining caramel to use as ice cream topping.  Make brownie batter and spread over Oreos.


Preheat oven to 350º.  Bake 55 minutes or longer.  Cool at least 2 hours before cutting.


Makes 16 decadent servings.

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