Brownie Cookies

Brownie Cookies with Salted Caramel Creme Filling

Makes 24 one-and-a-half inch sandwich cookies | Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper.
Ingredients:
Brownie Cookie (adapted from Donna Hay)

• 12 oz. chocolate, chopped
• 3 tablespoons butter
• 2 eggs
• 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)

Instructions:
To make brownie cookies:

1. Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
2. 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 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.

To make caramel creme filling:

1. 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.

Assembly:

1. 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.