Brooks
Indulge in the sweet, buttery bliss of Brooks, a decadent dessert bar that perfectly marries layers of textures and flavors. This recipe features a rich shortbread base, made from a simple mix of unsalted butter and brown sugar, baked to golden perfection. A luscious layer of melty semi-sweet chocolate chips and smooth caramel, crafted with heavy cream and caramel candies, adds an irresistible gooey center. Topped with crumbles of golden shortbread dough, these bars offer delightful contrasts in every bite. With just 20 minutes of prep and a satisfying yield of 16 servings, this dessert is perfect for sharing at gatherings or enjoying as a family treat. Pair it with a cup of coffee or serve as-is for an unforgettable dessert experience. Easy to make and even easier to love, Brooks is the ultimate homemade indulgence you didn’t know you needed.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 100 grams light brown sugar, packed
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon fine sea salt
- 200 grams semi-sweet chocolate chips
- 250 grams caramel candies, unwrapped
- 60 milliliters heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) square baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the flour and salt, mixing just until the dough comes together.
Press two-thirds of the dough evenly into the lined baking dish to form the base layer. Reserve the remaining one-third for later.
Bake the base layer for 18-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the base layer is cooling, melt the caramel candies and heavy cream together in a small saucepan over medium heat, stirring constantly, until smooth and fully combined. Remove from heat and let cool for 5 minutes.
Sprinkle the chocolate chips evenly over the baked base layer. Pour the melted caramel over the chocolate chips, spreading it out gently with a spatula.
Crumble the reserved dough over the caramel layer in small clumps, leaving some gaps for the caramel and chocolate to peek through.
Bake the bars for an additional 15-18 minutes, or until the top is golden brown and the caramel is bubbling slightly around the edges.
Remove from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board.
Cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 32.3 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
