Salted Caramel Fudge Brookies

These require just one bowl and no machines and they are so easy to make!

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Prep Time 30

Cook Time 10

Course Dessert

Servings brookies

Ingredients

Wet

1/2 cup white sugar
2/3 cup coconut sugar (or brown)
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/4 cup almond milk

Dry

1.5 cups self-raising flour
1/3 cup cocoa powder
50 g caramel chocolate, chopped
12 tsp 'Natures Charm' caramel sauce

Instructions

In a large bowl, whisk together all the wet ingredients until the sugars have dissolved
Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Don’t overmix
Divide the dough into 12 balls, flatten and then place a teaspoon of the caramel sauce in the centre. Gently wrap the cookie dough back into a dome cookie shape. Sprinkle the caramel chocolate chunks over each cookie
Arrange the cookies on a baking sheet on a chopping board. Put the board in the fridge for 30 minutes or the freezer for 10 mins to allow the cookies to firm up! (Do not skip this step)
In the meantime, preheat the oven to 180 degrees Celsius, fan-forced
After the dough has chilled, transfer the cookies onto a lined baking tray, leaving at least 2cm between each cookie
Bake in the oven for 10-12 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing them. They will be very soft and firm up a bit as they cool

Notes

Store in an airtight container at room temp for 5 days or in the fridge for 2 weeks

If you enjoyed this recipe, be sure to follow Michelle on her amazing Instagram account @run2food.

Keyword dessert recipe, brookies

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Salted Caramel Fudge Brookies