Holiday Caramelized Brookies

Stacks on Stacks on Stacks!

Are you ready to bring some festive cheer to your holiday baking? These Holiday Caramelized Brookies are the ultimate indulgent treat: a chewy chocolate chip cookie layer, a gooey caramel center, a fudgy brownie top, and the iconic Pillsbury holiday cookies crowning the masterpiece. Not only do these bars taste amazing, but they also look incredibly festive and fun for holiday gatherings.

To help you create perfect layers and avoid common baking mishaps, this recipe includes detailed tips and tricks.

This is one recipe where I highly recommend you read the entire post prior to baking. It is so important that you have all of the information needed before you begin the baking process.

Let's get to baking!

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Important Notes About the Final Presentation

These are VERY delicious, but finnicky bars. With the info I have provided though, you should be able to recreate this with ease.

• During baking, the cookie layer will hug up around the brownie layer. In some places, it may even bubble up through the middle. This is normal. The chilling and prebaking will cut down on as much rising from the cookie layer. I have also reduced the baking soda in this recipe to cut down on too much of a rise.

• The Pillsbury sugar cookies will sink slightly and that is okay. During the baking process, the cookie/brownie layer may bubble up around the sugar cookies, submerging them. This is also normal. As much as I love a good presentation, this recipe is about taste and boy do they deliver in that department! Some of the cookies may be visible, some may not. For this reason, I wouldn't worry too much about how you place the cookies when you add them on top. Toss them, neatly place them, chop them - it's all up to you!

• The middle of these are meant to be fudgy, not dry or cake-like. Overbaking is usually the cause of a dry brownie and cookie. Keep a close eye on the time and remember that oven times and temperatures vary. I always recommend erring on the side of caution. It is better to underbake and add additional time than overbake.

• The caramel in this recipe helps mesh the brownie and cookie layer together by slightly caramelizing it with a chewy texture, but for this recipe, it is NOT intended to be a thick part of the layers. It's more of a binder.

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Tips for Success

1. Control the Cookie Dough Layer: In this recipe, we reduce the baking soda from what normal cookie recipes would call for to prevent excess rising. Chilling the cookie dough layer is also essential to keep it stable during baking.

2. Layer Neatly: Chilling the pan between layers (especially after adding the caramel) ensures cleaner layers.

3. Spreading the Brownie Batter: To avoid disturbing the caramel, dollop the brownie batter over the top and gently spread it with the back of a spoon or spatula.

4. Check for Doneness: Brownies can be tricky to bake. Start checking for doneness around 40 minutes. A toothpick should come out with moist crumbs, not raw batter.

5. Storing the bars: Store these bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

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Holiday Caramelized Brookies Recipe

Yield: 9-12 squares

Serving Size: 1 brookie

Ingredients

For the cookie layer:

• 1/2 cup (113g) unsalted butter, softened

• 1/2 cup (50g) light brown sugar, packed

• 1 large egg (50g)

• 1 tsp (5ml) vanilla extract

• 1 1/8 cups (135g) all-purpose flour

• 1/4 tsp (1g) baking soda

• 1/4 tsp (1.5g) salt

• 3/4 cup (135g) semi-sweet chocolate chips

For the caramel layer:

• 3/4 cup (150g) soft caramel candies, unwrapped (about 20 candies)

• 1 tbsp (15ml) heavy cream

For the brownie layer:

• 1/2 cup (113g) unsalted butter

• 1/2 cup (85g) semi-sweet chocolate chips

• 3/4 cup (150g) granulated sugar

• 1/4 cup (50g) light brown sugar, packed

• 2 large eggs (100g)

• 1/2 tsp (2.5ml) vanilla extract

• 1/2 cup (60g) all-purpose flour

• 3 tbsp (18g) unsweetened cocoa powder

• 1/4 tsp (1.5g) salt

For the top:

• 9-12 Pillsbury Grinch or Christmas tree sugar cookies

Directions:

1. Line a 9x9 inch baking pan with parchment paper, leaving an overhand for easy removal and grease it really well. (I like using avocado oil spray.) Do not skip this step. The caramelization during cooking will cause ungreased parchment to stick to the sides of the brookies.

2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Fold in the chocolate chips.

4. Press the cookie dough evenly into the prepared pan to form the first layer. Place into the freezer for 10 minutes. (This prevents excess spreading and rising of the cookie layer. Although the cookie will hug up around the brownie layer, if it isn't chilled first it will rise too much and the brookies will be uneven.

5. While the cookie layer is about 9 minutes into chilling (for a total of 10 minutes), melt the caramels and heavy cream together in 20 second increments in the microwave stirring in between. Remove the cookie layer from the freezer and spread the caramel layer evenly on top. Chill in the freezer for 5 minutes.

6. Preheat the oven to 350F. Remove cookie layer from the freezer and bake for 8 minutes. You do not want to fully cook it, so watch the time closely.

7. In the meantime, make the brownie layer by melting the butter and chocolate chips together in 30 second increments, stirring in between. Whisk in the granulated sugar and brown sugar until combined.

8. Add eggs and vanilla extract, mixing until smooth. Sift in the flour, cocoa powder, and salt, and fold gently until just combined. Pour the brownie batter of the caramel layer, spreading evenly and gently.

9. Bake for 10 minutes. After 10 minutes, remove the brookies from the oven and add in the sugar cookies. Bake for 40-45 minutes or until the edges are set and the middle has fudgy crumbs (not clean) during the toothpick test.

10. Let bars cool completely, then cut. (I like to cut 9 squares). Store in an airtight container at room temperature for up to 3 days.

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Nutrition Information per brookie (assuming you're cutting into 9 squares)

Calories: 530

Fat: 27h

Carbs: 68g

Protein: 5g

Weight Watchers Points

52 points per brookie

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This is not intended to be a low calorie recipe.

Nutrition information and WW points are approximate. I always provide on the higher end, however for accuracy you may want to use the recipe builder based on your ingredients and plan.