Brownie Cookies with Salted Caramel Filling

I ended up making these cookies twice this past weekend. On my first attempt I thought that it would save time by melting the chocolate and butter in the microwave. Bad idea…the chocolate seized up and my cookies turned out granular inside. The second time I was far more careful and instead heated the chocolate and butter on the stovetop. Lesson learned…this worked perfectly, the chocolate came out glossy and silky smooth, the way melted chocolate should be.

The name of this cookie pretty much sums it up. Eating one is essentially like eating 2 brownies, sandwiched between salted caramel frosting…seriously decedant and ultra chocolatey.

Even the novice baker will find these cookies come together in no time at all, and a big bonus is they won’t make a huge mess in the kitchen.

Tip:
Save yourself time when making the filling by simply buying the caramel.

Brownie Cookies with Salted Caramel Filling

Recipe adapted from Donna Hay and Bakers Royal

Ingredients

Brownie Cookie

  • 12 oz. semi-sweet chocolate, chips or chopped
  • 3 tablespoons unsalted butter
  • 2 eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour, sifted
  • 1/4 teaspoon baking powder, sifted

Salted Caramel Filling

  • 1 cup salted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 cup caramel
  • 1 teaspoon sea salt

Method

Brownie cookies:

Preheat oven to 350°F. Line bake sheets with parchment paper.

Place 7oz. of the chocolate and the butter in a saucepan over low heat and stir gently until melted and smooth. Set aside.

Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

Salted caramel filling:

Place butter and cream cheese in a bowl and beat until creamed. Add in the caramel and beat until well combined.

Assembly:

Spread a teaspoon and a half of  salted caramel filling on the underside of one brownie cookie and sprinkle with sea salt. Sandwich a second brownie cookie on top of the frosting.

Share onFacebook Tweet toTwitter Pin onPinterest EmailSubscribe
  • September 8, 2012 - 4:49 am

    Julia - What a great take on brownie. I will be bookmarking this recipe. Saw your photo on FoodGawker.com and clicked over to your site.ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*