Brownie Cookies with Salted Caramel Creme Filling

Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper.

Please note the recipe is for 1/4 cup of flour–not more. I see comments saying that is not enough or the batter is thin. To prevent a thin batter make sure to beat the eggs and sugar for FIFTEEN minutes, yes, that long — don’t short it or the result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter. Lastly, this recipe is from from Donna Hay and the only tweak I made was to swap the peanut butter filling for a caramel filling.

Ingredients

1 cup butter
2 cups confectioner sugar
1/4 teaspoon salted
1/4 cup caramel (Make sure caramel is cooled if making homemade. Homemade Caramel Sauce Recipe)

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 whisk 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 a little under a 1 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.

Spread a tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.