12 Serves
72 Mins
Preheat your oven to 175°C and grease a square baking pan.
Press the chocolate chip cookie dough evenly into the bottom of the prepared baking pan to form the base layer.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
143 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
5 g / 20 gCholesterol
9 mg / 300 mgCaffeine
5 mgNet Carbs
47 gAlcohol
0 g
Pour the brownie batter over the cookie dough layer, spreading it out with a spatula to ensure even coverage.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and immediately drizzle the salted caramel sauce over the top while the brookie is still warm.
0
g4
g0
g
Danish