Home RecipesBrownies + Bars Caramel Stuffed Brookie Bars

Caramel Stuffed Brookie Bars

by Haley
Caramel Stuffed Brookie Bars | Flour Covered Apron

Homemade caramel sauce is sandwiched between a layer of fudgy brownies and a layer of chocolate chip cookie dough in these from-scratch brookie bars.

I’m back! Well, for the moment anyway. It turns out that juggling a full-time job, pregnancy symptoms, and preparing for a baby keeps me plenty busy. I’ve still been baking here and there, but most of the time, it ends up being just for us to enjoy at home. Or maybe to share with my coworkers… if they’re lucky!

There’s no denying that pregnancy has slowed me down significantly over the past several months. But if I’m being honest, I’ve actually really appreciated it (for the most part). I’ve always struggled to give myself permission to rest, to occasionally say no, or to ask for help. But my body has needed all those things from me during this season. And I’ve felt a lot of freedom to listen to it. I guess it’s fitting that I’m learning how to take better care of myself as I prepare to be responsible for another little human’s needs!

Caramel Stuffed Brookie Bars and a glass of milk | Flour Covered Apron

Our due date is in about 9 weeks and it simultaneously feels incredibly far away (how can I still have 9 more weeks of pregnancy left?!) and just around the corner (only 9 weeks left to prepare for a baby?!). I can’t begin to imagine how much life is going to change in the next two months, so I’ve decided to just do my best to enjoy the ride.

And at the moment, that means enjoying all the extra calories I get to eat. 🙂 Especially now that the crippling nausea from the first half of my pregnancy has passed. Of course, I try to eat lots of healthy foods. But every now and then, the baby just really wants a piece of chocolate cake. Or one of these Caramel Stuffed Brookie Bars. Seriously, OMG.

Caramel Stuffed Brookie Bars | Flour Covered Apron

What are Brookie Bars?

When you can’t decide if you want a brownie or a cookie, brookies to the rescue!! I sent out a note about these at work and my coworkers were like “um…. you spelled brownie wrong”. Apparently, several of them had never been introduced to the magic of brookie bars.

Traditionally, they’re just a layer of brownie batter, topped with chocolate chip cookie dough. But I decided to take them to the next level by pouring homemade salted caramel between the two layers. Not only does it taste amazing, but Ben could not stop talking about how perfectly gooey they are in the center Hint: it helps if you also under-bake them ever so slightly. 😉

A stack of Caramel Stuffed Brookie Bars | Flour Covered Apron

Recipe Hacks:

As you may already know, I’m a big proponent of baking from scratch. Which is why this recipe calls for homemade brownie batter, cookie dough, and caramel sauce. But since I know that’s not everybody’s jam, here a few ways you could hack this recipe to make it simpler:

  1. Box mix brownies
  2. Store-bought caramel sauce
  3. Pre-made cookie mix

Note that using a brownie and/or cookie mix could affect the baking time, so you’ll need to watch the brookie bars carefully while they’re in the oven.

Caramel Stuffed Brookie Bars | Flour Covered Apron

Tips and Tricks

These brookie bars are actually baked in two stages: first, you bake the brownie layer halfway. Then, you pour the caramel sauce on top and cover it with the cookie dough before popping the pan back in the oven to finish baking. This helps ensure both layers bake properly, without getting overdone. And it also helps support the caramel layer in the center of the brookies.

Make sure to watch the cookie layer carefully as it bakes. I like to remove the pan from the oven once it’s just turned a nice golden brown, which keeps the bars soft and gooey in the middle. Of course, you can bake them a little longer if you prefer them a little more “well-done”.

The caramel sauce and cookie dough can both be made ahead of time and kept in the fridge. Just make sure to let the cookie dough sit out while you bake the brownie layer, so it softens up a bit. The caramel sauce should be a very drizzly, pourable consistency. I actually make it while the brownies are baking and pour it on while it’s still warm. However, if you’re not super comfortable making caramel sauce from scratch, I definitely recommend having it ready before you start on the brownies. You can warm it up in the microwave (try 10 second intervals) until it’s slightly warm and drizzles fluidly off a spoon.

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Caramel Stuffed Brookie Bars | Flour Covered Apron
5 from 1 vote

Caramel Stuffed Brookie Bars

Homemade caramel sauce is sandwiched between a layer of fudgy brownies and a layer of chocolate chip cookie dough in these from-scratch brookie bars.

Course Dessert
Cuisine American
Keyword bars, brookie, brownies, caramel, chocolate chip, cookies
Cook Time 40 minutes
Servings 24 bars


Chocolate Chip Cookie Layer

  • 3/4 cups unsalted butter
  • 3/4 cups brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups chocolate chips

Caramel Sauce

  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, cubed
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

Brownie Layer

  • 3/4 cup unsalted butter
  • 6 ounces bittersweet baking chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1/2 teaspoon salt


Chocolate Chip Cookie Dough

  1. Using an electric mixer, beat together the butter and both sugars until light and fluffy. Reduce speed to low and add the egg, then the egg yolk, then the vanilla, mixing to incorporate after each addition.

  2. Add the flour, baking soda, and salt, then mix until combined. Using a rubber spatula or a wooden spoon, stir in the chocolate chips. Cover and chill*.

Caramel Sauce

  1. Over medium heat, melt the sugar in a small saucepan. Stir with a wooden spoon until the granules have melted completely (they will begin to clump together, then melt into an amber-colored liquid). It’s important that the sugar is completely liquified, so be patient!

  2. Reduce heat to low and add the cubed butter (the sugar may bubble and splatter when the butter is added, this is okay). Continuing stirring until the butter is melted and completely incorporated with the melted sugar.

  3. While continuing to stir the mixture, slowly pour in the heavy cream (the mixture may bubble and splatter again). Mix until incorporated, then increase heat to medium again. Allow caramel to boil for another minute or so, stirring occasionally.

  4. Remove the caramel from the heat and stir in the vanilla extract and salt. Set aside to cool slightly.


  1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper and spray with cooking spray.

  2. In a large, microwave safe bowl, combine the butter and chocolate. Microwave at 30 second intervals until melted completely, stirring between each interval.

  3. Whisk in both sugars. Add the eggs one at a time, whisking after each addition. Then, whisk in the vanilla extract.

  4. Using a rubber spatula, fold in the flour, cocoa powder, and salt until combined.

  5. Spread batter evenly in the prepared baking pan. Bake at 350 degrees for 18 minutes (the top should be just barely starting to set, but still shiny). Meanwhile, make sure the caramel sauce is a good consistency for drizzling. If it’s cooled too much, you can warm it up briefly in the microwave (10 second intervals).

  6. Remove the brownies from the oven & drizzle caramel sauce all over the top. If needed, use the back of a spoon to spread the caramel gently.

  7. Drop tablespoons of cookie dough on top of the caramel layer (I use my fingers to flatten the tablespoons of dough slightly into discs, but no need for perfection here) until the brownies/caramel are mostly covered.

  8. Return the baking pan to the oven and bake for another 20-24 minutes, until the cookie layer is golden brown on top. It should be mostly set, but still slightly jiggly for ooey gooey brookie bars!

Recipe Notes

*Cookie dough can be prepared up to 2 days in advance and kept covered in the refrigerator. Let it sit at room temp while preparing the brownies so it’s easier to work with.

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MatchaMe May 14, 2019 - 8:49 pm

Love how gooey these brookies look. I’m going to make these over the weekend! Thanks for the delicious recipe Haley

Jared | Matcha Tea

Haley May 21, 2019 - 3:37 pm

Soooo gooey! Enjoy! 🙂

Jeska @ brookie recipe May 26, 2019 - 1:04 pm

5 stars
Wonderful recipe! I’m planning to bake them tomorrow for Memorial Day. Thanks for sharing.

Haley May 26, 2019 - 2:05 pm

Yay, I hope you enjoy them!


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