Let me introduce you to my new friend – the brownie cookie with salted caramel icing – a gourmet oreo if you will… I have recently become overwhelmingly obsessed with BiRite’s Salted Caramel Ice Cream, so imagine my delight when I stumbled upon this recipe that added brownie cookies to the mix.
Diet?? What Diet?! Please enjoy, and in advance… you are welcome!
Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper.
Brownie Cookie (adapted from Donna Hay) :
12 oz. chocolate, chopped
3 tablespoons butter
⅔ cup sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour, sifted
¼ teaspoon baking powder, sifted
Salted Caramel Creme Filling:
1 cup butter
2 cups confectioner sugar
1/4 teaspoon salted
1/4 cup caramel (Make sure caramel is cooled if making homemade. Click here for homemade caramel sauce recipe)
To make brownie cookies:
Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a 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 toto 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.
To make caramel creme filling:
Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.
Spread a teaspoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.
Photo and recipe by Bakers Royale
Makes 24 one-and-a-half inch sandwich cookies |