Just when you thought brownies couldn’t get any more delicious, they morph into a chewy, fudgy, crackled-top cookie! Add some salted caramel buttercream, and make them into sandwiches… and slip into a blissful, sugar-induced coma. I highly recommend it.
Brownie Sandwiches with Salted Caramel Buttercream
makes about 18 sandwiches
For the cookies:
7 1/2 oz bittersweet chocolate chips
3 T salted butter
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla
1/4 tsp baking powder
1/2 tsp kosher salt
1/2 cup plus 2 T all purpose flour
For the buttercream:
3/4 cup salted butter, softened
2 cups powdered sugar
1/4 cup salted caramel sauce
1/4 cup heavy cream
1.) Preheat your oven to 350°. Place the chocolate and butter into a small bowl, and microwave for 30 second intervals, stirring thoroughly after each 30 second interval. Continue until the butter and chocolate are completely melted (it only took me a minute, total). Set aside.
2.) In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand mixer), combine the eggs, sugars, and vanilla. Beat on medium for about 3 minutes, until the mixture is pale in color, and a bit foamy.
3.) Add the (slightly cooled) chocolate mixture to the egg mixture, and combine well.
4.) Whisk together the flour, salt, and baking powder. Add the flour mixture to the chocolate mixture in 3 batches, mixing until just combined after each addition.
5.) Allow the dough to sit for about 10 minutes; as the chocolate mixture continues to cool, the dough will firm up a bit, and be easier to scoop.
6.) Line a baking sheet with parchment paper or a silicone liner (don’t skip this step; these cookies stick pretty fiercely, even with the silicone liner). Use a 2 teaspoon scoop to portion out cookies, about 2″ apart on the sheet pan.
7.) Bake for about 8 minutes, until the surface of the cookies is cracked, and they are just set.
8.) Allow the cookies to cool on the sheet pan for about 3-4 minutes, and then carefully move them to a cooling rack. Using a very thin, flexible spatula to move them will help keep them from falling apart!
9.) While the cookies cool, make the buttercream. Combine the butter, powdered sugar, heavy cream, and salted caramel sauce in the mixer. If there is not enough caramel flavor in the buttercream, add more salted caramel sauce (one tablespoon at a time) until you achieve the desired flavor.
10.) Pipe or spread the buttercream onto the bottom of half the brownie cookies, and gently sandwich a second cookie on top of the buttercream.
These cookie sandwiches are small, but they’re RICH. The brownie cookies are nice and chewy and fudgy, but thin enough to still be fairly light. One or two will surely be enough to satisfy your sweet tooth!
You really can’t go wrong with the combination of a brownie and salted caramel,