Caramelized White Chocolate Brookies reflect how rare it is to actually be eating whilst typing up a recipe, but you can’t underestimate the importance of how cookies helped me through this year and these are but one type of cookie which when warm have a consistency of a single serving of brownie, despite the odd brookie title.

That in and of itself is an accomplishment considering I spent several years failing miserably in brownies making. Yet, here we are in 2020 and something went right! Have you ever made your own caramelized chocolate friends?

It’s cookie season (how it’s just a season is beyond me as cookies are all year round)! These are slightly different than many I’ve seen popping up online and they feel decadent and are definitely moreish (they were gone with three of us eating them in 24 hours) so if you’re putting together a cookie box, add these to the list to share out there, though maybe double the recipe so you can set aside some for yourself to enjoy.

Brookies are a term I’ve seen thrown around a wee bit in recent times, and though it’s a weird old word, these actually taste and have a fudgy interior in a way like a brownie that a cookie or biscuit usually doesn’t. I imagine if you put this dough into a brownie tin, you’d end up with a tasty result after 15 minutes so if you’re inpatient and want to try this, definitely give it a go.

Caramelized White Chocolate Brookies Notes

Caramelizing white chocolate is something I’d only heard of and not tried before and it’s something that seems kind of difficult from afar, but honestly, all you need is a good timer, some white chocolate and these here directions from David Lebovitz who had the best instructions for this here newbie.

Surprisingly the mix of caramelized white chocolate and white chocolate don’t make these super sweet, but the cocoa powder used in this is super high quality and has a dense flavor profile bringing the overall sweetness of other things down.

If you can’t be bothered caramelizing white chocolate feel free to use regular white chocolate instead, they’ll still taste great!

Despite making these several times, the consistency of these were the same each time and I anticipate this is due to the ratio of cocoa powder in these, if you halved the cocoa powder you might end up with plain old chewy flat cookies, though I make no promises and would love to know if you do make them this way.

Note: The caramelized white chocolate needs to be set for these so it’s best to make the white chocolate the day prior. And if you want a finish with lightly melted chocolate like my photos, keep a few pieces of white chocolate aside to pop into the baked cookies once removed from the oven.

Caramelized White Chocolate Chocolate Brookies
Recipe by Roamingtaste
Makes 12 cookies

Ingredients:
180 grams/6.3 ounces butter, room temperature
1/2 cup caster/superfine sugar
1/3 cup brown sugar
1 egg
1 cup cocoa powder
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon sea salt
90 grams/1.3 ounces caramelized white chocolate, roughly chopped
90 grams/1.3 ounces white chocolate, roughly chopped

Directions:
Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Cream the butter and sugars in a bowl until pale and fluffy, approximately 5 minutes with a hand beater.

Add the egg and beat until all well combined, approximately 2 minutes.

Add the cocoa powder, flour, baking powder, soda and salt and beat on low until just combined.

Add the chopped white chocolates and stir through until combined.

Scoop out cookie amounts (a large tablespoon amount) or and place on your baking tray.

Place in the oven and bake for 12 minutes or until brown on the edges.

Remove and allow to cool on the tray for 2 minutes.

Remove and place on a cooling tray.

Serve with a glass of milk.

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