Caramel Swirl Cookie Brownie Recipe

Fudgy brownies meet chewy chocolate chip cookies with a gooey caramel swirl. This easy dessert is pure indulgence in every bite.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course cookie brownie recipe, Dessert

Cuisine American

Servings 16 servings

Calories 380 kcal

Ingredients

For the cookie layer: 1/2 cup unsalted butter melted
For the cookie layer: 1/2 cup packed light brown sugar
For the cookie layer: 1/4 cup granulated sugar
For the cookie layer: 1 large egg
For the cookie layer: 1 teaspoon vanilla extract
For the cookie layer: 1 1/4 cups all-purpose flour
For the cookie layer: 1/2 teaspoon baking soda
For the cookie layer: 1/2 teaspoon salt
For the cookie layer: 1 cup semi-sweet chocolate chips
For the brownie layer: 1/2 cup unsalted butter
For the brownie layer: 1 cup granulated sugar
For the brownie layer: 2 large eggs
For the brownie layer: 1 teaspoon vanilla extract
For the brownie layer: 1/3 cup unsweetened cocoa powder
For the brownie layer: 1/2 cup all-purpose flour
For the brownie layer: 1/4 teaspoon salt
For the caramel swirl: 1/2 cup thick caramel sauce homemade or store-bought
For the caramel swirl: 1/2 teaspoon flaky sea salt optional, for topping

Instructions

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
Make the cookie layer: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla extract.
Fold in the flour, baking soda, and salt until just combined. Stir in the chocolate chips. Press this cookie dough evenly into the bottom of the prepared pan. Refrigerate while you make the brownie batter.
Make the brownie layer: In a microwave-safe bowl, melt the butter. Stir in the granulated sugar until combined. Let it cool for 2 minutes, then whisk in the eggs and vanilla extract.
Sift the cocoa powder, flour, and salt over the wet mixture. Fold gently until just combined. Do not overmix.
Pour the brownie batter over the chilled cookie layer. Spread it evenly with a spatula.
Drizzle the caramel sauce over the brownie batter in a zigzag pattern. Use a butter knife to gently swirl the caramel into the batter with 3-4 figure-eight motions. Do not over-swirl.
Sprinkle the flaky sea salt on top if using.
Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should be set.
Cool the pan completely on a wire rack. For clean slices, refrigerate for 30 minutes before lifting out and cutting into 16 squares.

Notes

1. For the best caramel swirl, use a thick, spoonable caramel sauce. Runny caramel will sink to the bottom of the pan.
2. Chilling the cookie dough layer is essential to prevent it from sinking into the brownie batter during baking.
3. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
4. To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
5. For a vegan version, use flax eggs, vegan butter, dairy-free chocolate chips, and a vegan caramel sauce.