Brownie Caramel Sandwich Cookies

By vealam

Ingredients

• Cookies:
• 12 oz dark chocolate (I used Guittard Bittersweet 74% Cacao)
• 7 tablespoons butter, salted
• 1/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 3 eggs
• Caramel Filling:
• 1 cup sugar
• 6 tablespoons butter, salted
• 1/2 cup heavy whipping cream
• Frosting:
• 12 tablespoons butter, salted
• 2 cups confectioner’s sugar
• 1 teaspoon vanilla
• 1 teaspoon heavy whipping cream

Details

Servings 12
Adapted from bakerella.com

Preparation

Step 1

Cookies:
Preheat oven to 350 degrees farenheit and line baking sheets with parchment paper.
Place butter and 10 ounces of the chocolate in a heatproof bowl. Position the bowl over a pot of simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool.
Chop remaining 2 ounces of chocolate into small pieces and set aside.
In a small bowl, whisk together flour and baking powder and set aside.
Mix sugar, eggs and vanilla in a stand mixer on medium high for about 8 minutes.
Add melted chocolate to the sugar mixture and fold until combined.
Then add flour and remaining chopped chocolate and stir until just combined and the flour has disappeared.
Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart.
Bake for 8 minutes.
Caramel Filling:
Heat sugar in a medium pot stirring constantly with a wire whisk. The sugar will turn clumpy and then melt before turning into a thick amber-colored liquid. As soon as this happens (Be careful not to allow the sugar to burn) immediately add butter, whisking until completely melted. Remove from heat and slowly add cream. Whisk until combined and smooth. Pour into a glass jar and set aside to cool and thicken. Note: This makes more than you’ll need for the cookies, but you can store in the refrigerator up to two weeks and then reheat to use over ice cream or other treats.
Frosting:
Using a mixer, beat butter until smooth and creamy. Slowly add confectioners’ sugar and continue beating until combined. Add vanilla and heavy cream and mix until combined.
Pipe buttercream circles on half of the brownie cookies. Fill the centers with thickened caramel and gently press remaining brownie cookies on top to sandwich.