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Chocolate Caramel Brookies

This extra indulgent Chocolate Caramel Brookie recipe was created by instagram baker @mallabakes to help us celebrate a whole day dedicated to just Chocolate Caramel.. who knew! With three layers to this incredible bake, we're certain you'll have no complaints when serving it to your guests. So if you're looking for a deliciously decadent few hours in the kitchen, try these!
1 hour 30 minutes
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  1. For The Base

    For the Cookie Base: Preheat your oven to 180 degrees fan. Grease and line your tin with baking paper.

  2. In a large bowl, cream together your butter and sugar using your mixer or with a hand whisk - do not over mix!

  3. Add in your eggs one at a time and mix in between, mix until combined.

  4. Next, sift in your flour and Cocoa powder and also add in your chocolate chips. Mix together to form a dough. Once the dough has formed, push the cookie dough into the bottom of the tin, try to get an even layer all over, you can use the bottom of a glass to smooth this out.

  5. Now grab your Joe and Sephs popcorn and pour over the cookie base until they are all spread out evenly and then push gently into the cookie dough.

  6. Next grab your Chocolate caramel Sauce and spread all over to cover the popcorn, put aside to make your brownie layer

  7. For The Brownie

    For the Brownie: In a large bowl over a pan boiling water - make sure the water is not touching the bottom of the bowl, melt your butter and sugar together

  8. Whilst your chocolate and butter are melting, grab another large bowl and add in both your eggs and light brown sugar, whisk on a medium to high speed until pale in colour (it should almost be a white-ish colour).

  9. When your chocolate and butter has melted together, place your mixture aside to cool for 5 minutes before pouring into your egg mixture, whisk on a medium speed until combined

  10. Next, sift in your flour and cocoa powder and also pour in your chocolate chips, mix together until combined - you should have a thick brownie mixture at this point.

  11. Now use the remaining chocolate caramel Sauce to drizzle all over the top of your brownie, then take a skewer or spoon handle and swirl the sauce into the brownie mixture.

  12. Place your tin onto the middle shelf of your oven and bake for 30 minutes - it is normal for your brownie to not be set at this point.

  13. You will need this to fully cool before placing it into the fridge to set fully, I usually like to refrigerate overnight but 2-4 hours should do it.

  14. Once you have cooled in the fridge for several hours, take out of the tin and cut into either 6 or 8 pieces.

  15. Serve with chocolate caramel sauce drizzled over the top and add lots of popcorn! Bon appetit!


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