"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Monday, September 10, 2012

Salted Caramel Brownie Pies

 these may very well be one of the best things i've ever eaten. no lie. they are sweet & salty & chewy & just perfect.

i've made them twice in 2 weeks & i kid you not, people were tripping over themselves to get to them.

i brought them to work & i now have an office holiday day named after me. 

no i don't. that's a lie. but i should. 

i also brought them to a cookout & birthday party & again, gone.


Salted Caramel Brownie Pies (via the perfect bite)
Brownie Cookie:
12 oz semi sweet chocolate, chopped
3 tblsp butter
2 eggs
2/3 cup sugar
1 tsp vanilla extract
1/4 cup flour, sifted
1/2 tsp baking powder, sifted

Salted Caramel Creme Filling:
1 cup unsalted butter, room temp
2 cups confectioner sugar
1/4 tsp salt
1/4 cup caramel

Directions for Brownie Cookies: Pre heat oven to 350. Place 7 oz of the chocolate & the butter in a microwave safe dish & heat in 15 second intervals, stirring after each interval, until melted & smooth. Set aside.
Place the eggs, sugar & vanilla in the bowl of your stand mixer & beat until pale & creamy- 5 minutes or so. Add in the flour, baking powder & melted chocolate & remaining 5 oz of chopped chocolate & mix to combine. Allow to stand for 10 minutes.
Spoon 2 tblsp of the mixture onto a parchment or Silpat lined baking sheet. Make sure to leave a good 2-3 inches between each cookie as they do expand. Bake for 8-10 minutes until puffed & cracked.
Cool completely on trays or allow to cool for 5 minutes & then use a very thin spreading spatula to remove from the cookie sheet & place on wax paper. Allow cookie to cool completely.

Directions for Salted Caramel Creme: Place butter in a bowl & beat until creamed. Add in the confectioner sugar & salt & beat until combined. Add int he caramel & beat until fluffy.

Spread about 1-2 tblsp of the caramel creme on the underside of one of the brownie cookies....
 
& then place a second brownie cookie, bottom side down, on top.


Store in an airtight container at room temperature. If your kitchen is hot you can store these in the fridge- just make sure to bring them back to room temp before serving.

I doubt, unless you stuff your pies, that you'll use all the filling. So you can store the leftover in an airtight container in the fridge or freezer. Just bring it back to room  temp & whip it up before using.
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4 comments:

Francine said...

How many cookies does this yield? Is it the 16 completed cookies shown in the photo. I think I want to make these for a baby shower I'm hosting.

Francine said...

Oops, 12 in the photo. My tummy was adding cookies to my eyes apparently.

t.bird said...

Francine- it makes between 12 & 14 (depending on the size of your cookies)

the first time i made this recipe it made the 12, the 2nd time it made 14.

Honestly, a lot of people eat a whole one but a lot of women only eat 1/2 (uhhh) so you could even make these smaller- like 1/2 cookie scoop worth & they're be perfect i bet. maybe cut the cooking time down by 1-3 minutes...or just make whole ones & double the recipe :)

Kelly said...

what kind of caramel did you use? Did you melt the ones that come wrapped until you got to 1/4 cup, or did you use the ice cream topping stuff?

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