I don’t mean to brag, but this is a heavenly recipe. It combines brownies, cookies, and caramel... the best baking classics.
1 box of Betty Crocker brownie mix
1 roll of Pillsbury chocolate cookie dough, refrigerated
10 tbsp (1¼ sticks) of butter
⅓ cup of brown sugar
Note: You can use different brownie and cookie mix, or even make it yourself. But make note of whether the brownies and cookies bake at the same temperature. If not, be sure to change the temperature when you add the cookies.
Bake brownies according to recipe in a 13 x 9 cake pan, but pull out of oven about 2 minutes before done.
While brownies are baking, cut cookie roll into twelfths by cutting in quarters and then each quarter into a third. Set aside. Tip: keep the dough in the fridge until you are ready to cut.
12 minutes before brownies are done, start on caramel.
Place 5 tbsp butter and brown sugar in a small saucepan over medium heat
As butter begins to melt, stir until butter and sugar are blended
Add remaining 5 tbsp butter and continue to cook stirring constantly until mixture comes to a rolling boil. Do not leave on heat too long.
Drizzle hot caramel evenly over brownie layer. Then place cookie slices evenly over caramel. The dough slices will not touch, but while baking the cookie layer will spread out.
Bake for 10 to 12 minutes, or until cookies are done. Eat warm over ice cream or cooled as a bar.