Brownie cookies with salted caramel frosting

Brace yourself.

For so many reasons.

First. These cookies. They are shut-up-shove-them-in-your-face good.

Second. This frosting. I have plans for it. So.Many.Plans.

I feel like I say this a lot but these cookies really are a breeze. Other than chopping some chocolate there really is nothing to them. They are incredibility delicious all on their own too. I would happily shovel them down with a tall glass of cold milk.

The frosting on the other hand was a bit more work. Making your own caramel is a cinch. I followed this great step by step tutorial from Bakers Royale. My caramel ended up being fairly hard when it cooled so I rewarmed it and thinned it with some more cream. Once it was cool (for the second time) I was able to use it in the frosting.

So yes, all in all there are three separate recipes here. They are time consuming but I believe the end result is worth it. I managed to make the cookies and caramel during Little’s morning naptime. The frosting was whipped up during the afternoon nap.

I wish I could say these are every day cookies. Perhaps the cookie part alone might be, that is if you are ok with two dozen cookies requiring over $4 in chocolate alone.

Brownie Cookie with salted caramel frosting (makes 10 large or 20 small two-sandwich cookies)

Adapted from Bakers Royale

Cookies:
12 oz. chocolate, chopped
3 tablespoons butter
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted
1/4 teaspoon baking powder, sifted

Frosting:
1/2 cup butter
1 cup confectioner sugar
1/2 tsp salt
1/4 cup caramel (Make sure caramel is cooled if making homemade)

First make the cookies: 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 paddle attachment and beat for 5 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 for a large cookie and 1 tbs full for a small 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.

Second make the frosting: 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.

Assemble: Spread a teaspoon and a half of frosting on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

Ps. I am trying to learn how to take better food pictures. I read through a wonderful tutorial this weekend and spent some time taking too many pictures of these cookies. As mentioned above I utilized naptimes to cook so when it came time to take pictures… Someone was up and intent on helping.