Caramel Brookies

Introduction

Imagine the ultimate dessert mashup where a fudgy brownie and a chewy chocolate chip cookie collide, then get swirled with pockets of melted caramel. That’s exactly what you get with these decadent Caramel Brookies. They are incredibly simple to make, thanks to a few clever shortcuts, but deliver a showstopping result that’s perfect for any gathering or sweet tooth craving.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 16

Ingredients

16.5 ounce tube Pillsbury Chocolate Chip Cookie Dough (any brand will work)
1/2 cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk chocolate chips (optional)
33 caramel Hershey kisses (unwrapped)
1/2 cup caramel sauce

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
In a large bowl, prepare the brownie batter. Whisk together the vegetable oil and granulated sugar until combined.
Beat in the vanilla extract and eggs, one at a time, until the mixture is smooth.
Add the baking powder, cocoa powder, and salt. Stir vigorously until the batter is thick and glossy.
Gently fold in the all-purpose flour until just combined. If using, fold in the milk chocolate chips. Set the brownie batter aside.
Press the package of chocolate chip cookie dough evenly into the bottom of your prepared baking pan. It will be a thin layer.
Pour the prepared brownie batter over the cookie dough layer and spread it into an even layer using a spatula.
Evenly distribute the 33 unwrapped caramel kisses over the top of the brownie batter, pressing them down slightly.
Drizzle the 1/2 cup of caramel sauce over the entire surface.
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center (avoiding a caramel kiss) comes out with a few moist crumbs. The center will still look slightly soft.
Allow the brookies to cool completely in the pan on a wire rack before slicing into 16 squares.

Variations

Marble Swirl: For a more integrated look, drop small spoonfuls of the cookie dough over the brownie batter and use a knife to gently swirl them together before adding the caramel kisses.
Mini Brookies: Bake in a greased 24-cup mini muffin tin for perfect individual servings, reducing the bake time to about 15-18 minutes.
Sundae Style: Serve a warm brookie square in a bowl topped with a scoop of vanilla ice cream and an extra drizzle of caramel sauce.
Different Pan: For thicker, bar-style brookies, bake in a 9×9 inch pan. You will need to increase the bake time by 5-10 minutes.

Tips for Success

For clean slices, use a sharp knife and wipe it clean between cuts, especially if the caramel has stuck to it.
Lining the pan with parchment paper with overhanging edges makes it incredibly easy to lift the entire batch out for cooling and slicing.
If your caramel sauce is very thick, you can warm it slightly to make drizzling easier.

Storage & Reheating

Store cooled brookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, microwave a single square for 10-15 seconds to soften the caramel and make it gooey again.

FAQ

Can I use homemade cookie dough instead of the tube?

Yes, you can use an equal amount of your favorite chocolate chip cookie dough recipe. Press it into the pan as the first layer.

My caramel kisses sunk to the bottom. What happened?

This usually happens if the brownie batter is too thin or the kisses are pressed in too deeply. Just place them gently on top; they will sink slightly as they bake, which is fine.

Can I use a different type of chocolate kiss?

Absolutely. Dark chocolate or hugs would work well, but the caramel in the kisses provides a delicious molten center.

What if I don’t have a 9×13 pan?

A 10-inch round deep-dish pie plate or a similar-sized baking dish will work, though the baking time may vary slightly.

How do I know when the brookies are done?

The top should be set, and the edges will start to pull away from the pan. A toothpick test is the best method—it should come out with a few sticky crumbs but not wet batter.

Can I make these nut-free?

This recipe is naturally nut-free as written, but always check the labels of your pre-made dough and caramel sauce to be sure.