Salted Caramel Fudge Brookies
These require just one bowl and no machines and they are so easy to make!
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
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