Fudgy brownie, gooey caramel, chocolate chip cookie and crunchy pecans. What’s not to love?
These turned out ridiculously good! Rich, chocolatey and wonderfully gooey, they remind me a little of a Mars Bar or Moro, only with a fudgy brownie base, buttery chocolate chip cookie topping and plenty of nutty goodness.
A definite crowd-pleaser, with everyone who tried them giving their tick of approval.
Made using the Thermomix TM6 and baked in my Ninja benchtop oven, these are definitely one for the recipe collection.
RECIPE DEETS:
● Preparation: 20–25 minutes
● Cooking: Approximately 38–43 minutes
● Cooling: At least 2 hours
● Servings: 12–16 bars
● Equipment: Thermomix TM6, 20 × 20 cm deep baking tin, Ninja benchtop oven or conventional oven (tips for standard oven below)
● Difficulty: Easy to moderate
INGREDIENTS:
BROWNIE LAYER
● 115 g unsalted butter
● 200 g caster sugar
● 2 eggs
● 1 tsp vanilla extract
● 1 tsp freshly brewed espresso
● 95 g plain flour
● 25 g cocoa powder
● ½ tsp baking powder
● ½ tsp salt
● 90 g chocolate chips
● 110 g pecans, roughly chopped
CARAMEL LAYER
● 300–320 g thick caramel sauce, divided
COOKIE LAYER
● 115 g unsalted butter, softened
● 100 g caster sugar
● 100 g light brown sugar
● 1 egg
● 1 tsp vanilla extract
● 155 g plain flour
● ½ tsp bicarbonate of soda
● ¼ tsp salt
● 90 g chocolate chips
TOP LAYER
● 90 g chocolate chips, milk, white or dark
● 55 g pecans, roughly chopped
METHOD:
1. Preheat Ninja benchtop oven to 160°C on Bake.
2. Grease and line a deep 20 × 20 cm baking tin with baking paper, leaving an overhang for easy removal.
3. Position the oven rack in the middle or lower section.
Preparing the cookie dough first means it’s ready to go once the brownie base has been partially baked.
4. Place 115 g softened butter, caster sugar and brown sugar into the TM6 mixing bowl. Mix 1 min / speed 3.5.
5. Scrape down the sides and mix for another 1 min / speed 3.5.
6. Add egg and vanilla extract. Mix 20 sec / speed 3.
7. Add flour, bicarbonate of soda and salt. Mix 15 sec / speed 3.
8. Scrape down the sides and finish incorporating any remaining flour with the spatula.
9. Add chocolate chips. Mix 10 sec / reverse / speed 2.
10. Transfer cookie dough to a bowl and refrigerate while preparing the brownie batter.
Prepare the Brownie
11. Wash and dry the TM6 mixing bowl.
12. Add 115 g butter. Melt 2 min / 50°C / speed 2.
13. Add caster sugar. Mix 20 sec / speed 3.
14. Allow to cool slightly if necessary, then add eggs, vanilla extract and espresso powder. Mix 25 sec / speed 3.5.
15. Add flour, cocoa powder, baking powder and salt. Mix 15 sec / speed 3.
16. Scrape down sides and mix for a further 5 seconds if necessary.
17. Add chocolate chips and chopped pecans. Mix 10 sec / reverse / speed 2.
18. Transfer batter into prepared tin and spread evenly.
19. Place tin into preheated Ninja oven.
20. Bake for 8 minutes at 160°C.
21. Remove from oven. The brownie will still be soft and undercooked at this stage.
Assemble the Layers
22. Drizzle approximately half the caramel sauce (150–160 g) evenly over the brownie.
23. Sprinkle with the additional 90 g chocolate chips.
24. Scatter over the additional 55 g chopped pecans.
25. Remove cookie dough from refrigerator.
26. Break into small pieces and distribute over the caramel layer, leaving small gaps for the caramel to bubble through.
27. Drizzle remaining caramel sauce over the top.
Final Bake
28. Return tin to Ninja oven at 160°C on Bake.
29. Bake for approximately 25–35 minutes, checking from 20–25 minutes.
30. If the cookie topping is browning too quickly, loosely cover with aluminium foil, ensuring it remains clear of the heating elements.
31. Continue baking until the cookie topping is golden and the brownie layer has set.
Testing for doneness: A skewer inserted into the centre may come out coated in sticky caramel or melted chocolate. This is normal. Look for moist brownie crumbs rather than liquid brownie batter. The centre may have a slight wobble, but it should not appear runny.
Cool & Slice
32. Remove from oven and leave to cool completely in the tin for at least 2 hours.
33. For cleaner slices, refrigerate for an additional 30–60 minutes.
34. Lift from tin using baking paper and cut into 12–16 bars.
Recipe Notes & Tips
The Caramel: I used tinned caramel, which is quite thick and a little difficult to drizzle, but it works beautifully for creating that gooey caramel centre. Don’t worry about spreading it perfectly evenly.
The Coffee: I used freshly brewed espresso to enhance the richness of the chocolate without giving the brownies a strong coffee flavour. The added bonus? I get to enjoy a cup of coffee while baking! If you don’t have access to freshly brewed espresso, 1 tsp of instant espresso powder will work just as well.
The Pecans: If pecans aren’t available, walnuts, macadamias or hazelnuts make great alternatives. Walnuts offer a similar texture, macadamias add a rich, buttery crunch, while hazelnuts pair beautifully with the chocolate and caramel. For extra flavour, lightly toast the nuts before adding them to the batter.
Cooling: Don’t rush the cooling process. Allow the bars to cool completely in the tin for at least 2 hours before slicing. Refrigerating them briefly will help achieve cleaner cuts.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for that softer, gooey centre.
Although, I’m not entirely sure why I’m including storage instructions. Trust me, these won’t last long enough for storage to be an issue!
Conventional Oven Instruction
If you’re not using a Ninja benchtop oven, these bars can also be baked in a conventional oven.
Oven settings:
- Conventional oven (top and bottom heat): 180°C
- Fan-forced oven: 160°C
- Rack position: Middle
- Baking tin: 20 × 20 cm, at least 5–6 cm deep
Baking method:
- Preheat oven to the appropriate temperature and line your baking tin.
- Prepare the brownie batter following the Thermomix instructions.
- Spread into the prepared tin and bake for 8 minutes.
- Remove from oven and add the caramel, chocolate chips, pecans and cookie dough as directed.
- Return to oven and bake for approximately 25–35 minutes, checking from 25 minutes.
- If the cookie topping is browning too quickly, loosely cover with aluminium foil.
- Remove when the cookie topping is golden and the brownie centre is set but still fudgy.
Note: Conventional oven timings are a guide and haven’t been tested with this particular 20 × 20 cm version. Oven temperatures and baking times may vary.
Final Thoughts
Think Mars Bar meets brownie meets chocolate chip cookie, with a handful of pecans thrown in for good measure.
They’re rich, fudgy, ridiculously gooey and certainly not winning any awards for nutritional value. But judging by how quickly they disappeared, nobody seemed particularly concerned.
Everyone who tried them gave them the tick of approval, so I’d call that a success.
Quite frankly, I can’t believe I’m sharing this recipe instead of keeping it to myself. Some things are almost too good to share, and this might just be one of them.
Anyway, you’re welcome. Don’t say I never give you anything good!
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