Oreo Caramel Brownie Bombs

“With a bottom layer of soft chocolate chip cookie, which is topped by broken Oreos and gobs of caramel before a layer of soft chocolaty brownie, it's no wonder that this one ticks a lot of boxes for dessert and sweet lovers.” Rock Recipes, www.nlrockrecipes.com

Ingredients

Chocolate Chip Base

WET

1/2 cup butter 

1 cup brown sugar 

1 egg

1 tsp vanilla

DRY

1 cup + 3 Tbsp flour

1 tsp baking powder 

1/8 tsp baking soda

1/2 cup chocolate chips

Oreo Layer

18 Oreo Cookies 

3/4 cup toffee or caramel pieces (or 24 caramel squares)

Brownie Top

DRY

3/4 cup flour 

2 tsp cocoa powder 

1/4 tsp salt

WET

1/2 cup butter

5 squares of unsweetened baker's chocolate

3/4 cup granulated sugar 

1/4 cup brown sugar 

3 large eggs 

1tsp vanilla

Directions

Choc Chip Base: In your stand mixer, cream butter and brown sugar together until light and fluffy. Add egg and vanilla, beat on medium until well mixed. In a separate bowl, sift together dry ingredients. Add to creamed mixture folding to combine well. Fold in chocolate chips. Spread in a greased 9x13 baking pan.

Brownie Top: Sift together dry ingredients. In a small pot, melt together butter and chocolate over low heat. Remove pot and stir in sugars. When lukewarm, add eggs and vanilla. Stir until sugars are dissolved. Mix wet and dry together.

Baking and Assembly: Set the oven to 350 degrees (325 degrees if using glass baking pan) Bake the choc. Chip base for 15 minutes. Remove from oven and top with Oreo Layer ingredients. Pour brownie mixture on top and spread evenly. Return to oven and bake for another 15-20 minutes or until brownie layer no longer looks glossy and is slightly firm to the touch. Remove from oven, cool completely. Cut into squares. 

Really, the only part that I used the stand mixer for was to cream the butter and the brown sugar together for the chocolate chip cookies. This could have been easily achieved with a hand-held mixer or even the old-fashioned way with a good solid forearm.