Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.180
100
All Purpose Flour
0.020
11.11
Sugar
0.035
19.44
Eggs
0.025
13.89
Water
0.040
22.22
Oil
0.038
20.83
Total Weight: 0.338
Group 2
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.070
-
Total Weight: 0.070
Group 3
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.077
0.100
Water
0.058
75
Eggs
0.015
20
Total Weight: 0.150
Group 4
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.132
100
Instant Oats
0.033
25
Eggs
0.036
20
Butter (softened)
0.033
25
FINO DARK CHOCOLATE CHIPS
0.030
23
Total Weight: 0.264

Method

How to do it:

1. Grease and line a 9x9 inch square pan and preheat oven to 150°C.
2. In a mixing bowl, using a paddle attachment, blend together the brownie or
Group 1 ingredients for 30 seconds on low speed. Set aside.
3. In a clean bowl, using a spatula or spoon. Mix the caramel cream or Group 2 until spreadable consistency is achieved. Set aside.
4. In a separate mixing bowl, blend together the cheesecake or Group 3
ingredients on high speed until light and creamy for approximately 5 minutes.
Set aside.
5. In another separate mixing bowl, blend together the cookie or Group 4
ingredients on low speed for 1 minute. Place the cookie dough in the chiller
for 15-30 minutes or until the dough is manageable to be rolled thinly in
between two sheets of wax paper.
6. Assemble the Caramel Brookie. Start with the brownie batter or Group 1, spread it out until the pan is covered. Next, thinly spread out the caramel cream or Group 2. Then, add the cheesecake batter or Group 3. Finally, top it
off with the cookie dough or Group 4.
7. Bake for 45-50minutes at 150°C.
8. Cool completely before cutting.

Yield

1 piece x 9 x 9 inch square pan

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.180
100
All Purpose Flour
0.020
11.11
Sugar
0.035
19.44
Eggs
0.025
13.89
Water
0.040
22.22
Oil
0.038
20.83
Total Weight: 0.338
Group 2
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.070
-
Total Weight: 0.070
Group 3
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.077
0.100
Water
0.058
75
Eggs
0.015
20
Total Weight: 0.150
Group 4
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.132
100
Instant Oats
0.033
25
Eggs
0.036
20
Butter (softened)
0.033
25
FINO DARK CHOCOLATE CHIPS
0.030
23
Total Weight: 0.264

Method

How to do it:

1. Grease and line a 9x9 inch square pan and preheat oven to 150°C.
2. In a mixing bowl, using a paddle attachment, blend together the brownie or
Group 1 ingredients for 30 seconds on low speed. Set aside.
3. In a clean bowl, using a spatula or spoon. Mix the caramel cream or Group 2 until spreadable consistency is achieved. Set aside.
4. In a separate mixing bowl, blend together the cheesecake or Group 3
ingredients on high speed until light and creamy for approximately 5 minutes.
Set aside.
5. In another separate mixing bowl, blend together the cookie or Group 4
ingredients on low speed for 1 minute. Place the cookie dough in the chiller
for 15-30 minutes or until the dough is manageable to be rolled thinly in
between two sheets of wax paper.
6. Assemble the Caramel Brookie. Start with the brownie batter or Group 1, spread it out until the pan is covered. Next, thinly spread out the caramel cream or Group 2. Then, add the cheesecake batter or Group 3. Finally, top it
off with the cookie dough or Group 4.
7. Bake for 45-50minutes at 150°C.
8. Cool completely before cutting.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Brownie, Cookies, Sweet Food