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Mocha Brookies with Salted Caramel Filling

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 12
Author: Swah

Ingredients

Mocha Brookies

  • 350 g dark chocolate chopped
  • 45 g butter
  • 3 eggs at room temperature
  • 1 cup caster sugar
  • ½ cup cornflour
  • 1 tbsp instant espresso powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Salted Caramel Filling

  • 1 cup caster sugar
  • 1/3 cup water
  • 1/2 cup thickened cream
  • 175 g butter
  • 1 tsp sea salt

Instructions

Mocha Brookies

  • Preheat oven to 180°C and line 2 baking trays with parchment paper.
  • Melt the chocolate and butter together in the microwave in short bursts on medium-high until melted. Set aside for 10-15 minutes to cool.
  • Beat the eggs and sugar together until pale and creamy. Add in cornflour, espresso powder, baking powder and vanilla and beat on low speed.
  • Beat in the chocolate mixture until just combined.
  • Dollop tablespoon sized balls of cookie dough onto lined baking trays, allowing room for spreading.
  • Bake for 10-12 minutes or until just firm. Allow the brookies to cool completely on the baking trays.

Salted Caramel Filling

  • Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
  • The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallise.
  • Once the caramel has reached the desired colour, take it off the heat and add the cream, butter and salt.
  • Stir until smooth, then pop the caramel mixture in the fridge to cool completely.
  • Once the salted caramel has cooled down, beat it with an electric beater until soft peaks form.
  • Use a small offset spatula or a knife, spread a generous amount of salted caramel on half of the brookies, and then sandwich them together with the remaining cookies.