While it’s going to be hard for me to find something to ever beat my hummingbird cake or these homemade oatmeal buttercream pies, these brownie cookies with salted caramel icing sure do come close! Joe said these were his favorite treat I’ve made in a long time so I guess that means they were pretty darn good!











recipe adapted from Baker’s Royale

For cookies:
12 oz chocolate chips (I used Ghirardelli semi sweet chocolate chips)
3 tablespoons butter
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/4 cup flour, sifted
1/4 teaspoon baking powder, sifted

For icing:
1 cup butter
2 cups powdered sugar
1/4 teaspoon salt (I used sea salt)
1/4 cup caramel (if you are making yours homemade, make sure caramel is cooled. I actually used Trader Joe’s salted caramel because, as usual, I decided to make these at the last minute and that was just easier and quicker… and I already had it)

Directions:
Preheat oven to 350 degrees and line baking sheet(s) with parchment paper.
In a separate bowl (or in a saucepan over low heat), melt 7 oz of the chocolate and butter and gently stir until melted and smooth (I just used the microwave and heated the mixture 30 seconds at a time, stirring in between).
Mix eggs, sugar, and vanilla for 15 minutes (yes, you really have to let it mix for about 15 minutes or the batter will be too runny), or until pale and creamy (no, it is not pale and creamy at the 8 minute mark) in a standing mixer using the whisk attachment. Then add flour, baking powder, melted chocolate mixture, and the remaining 5 oz. chocolate (I left out the extra chocolate accidentally and Joe was glad I did- he said it would have been too much… long story short- the extra chocolate is optional) and mix to combine. Set aside and let stand for about 10 minutes.
Spoon a little less than 1 tablespoonful on the mixture onto the parchment-lined baking sheet and bake for about 8 to 10 minutes. Let cool completely on baking sheets.

Meanwhile, for the icing, cream butter and then add powdered sugar and salt, mixing until combined. Add caramel and mix until combined.

To assemble, spread desired amount of icing onto the bottom side of one cookie (tip: separate cookies into “bottoms” and “tops” and ice all of the “bottom” cookies before putting on the tops to get a better idea of how much icing to use- that way, you know before you make the sandwiches if you want to use up any extra icing!). Take another same-sized cookie and place on top, pressing gently to work icing out towards the edges.
Serve with a tall glass of milk!

I hope you all have a great weekend!

Enjoy!

❤Britt