Instructions

1. Prepare the Brownie Caramel: Caramel requires all of your attention – so measure all the ingredients beforehand and keep them close by, you don’t want to be scrambling to measure something while the caramel burns!
2. Make a dry caramel: In a heavy-bottomed medium saucepan, cook ¼ cup of the sugar over medium-high heat. As soon as the sugar starts to melt, use a heat-resistant spatula to move it constantly around the pan—you want it all to melt and caramelize evenly to a gorgeous amber color. Once the first amount of sugar has taken on color, add an additional ¼ cup sugar to the existing caramel in the pan, repeating the previous steps—cook and stir, cook and stir, until the mixture is once again a gorgeous amber color. Continue adding ¼ cup sugar twice more until all your sugar has become one pretty pan of caramel.
3. Remove pan from heat and stir in the unsalted butter until melted.
4. Next, carefully and slowly stream in the heavy cream, whisking all the while. The mixture will sputter and bubble and produce a ton of steam so watch your hands.
5. Add chocolate chips and stir until melted. Finally, add in toasted brownie mix, cocoa powder, and salt and whisk until smooth.
6. Transfer caramel to an airtight container and chill for at least an hour, or until thick and glossy, before assembling the tarte. Caramel can be made up to 4 days ahead of time, stored in an airtight container in the fridge.
7. Prepare the cookie crust: Preheat oven to 375 degrees F.
8. In a large bowl, beat butter, sugars, and vanilla extract until creamy. Add egg and beat well.
9. Gradually beat in the flour, baking soda, and salt. Stir in the chocolate chips.
10. Press cookie dough into the bottom of a greased tarte pan.
11. Bake until golden brown, about 10 minutes. Once out of the oven, press down and into the sides of the pan gently, to even out the crust and prevent it from getting puffy. Allow to cool.
12. Once the crust is cooled, poor in the brownie caramel. If the brownie caramel has gotten too thick, heat it in the microwave in 30 second increments until pourable. Pour into the crust and spread evenly.
13. Put the crust and filling in the fridge until completely cooled.
14. Once the caramel is cooled and set, melt the chocolate and white chocolate chips in separate bowls. Stir in one tablespoon of coconut oil into each and stir until smooth.
15. Pour the chocolate and white chocolate over the top of the caramel and swirl together.
16. Allow to set.