Jess here, excited to bring you today’s treat! It’s the crème de la crème, folks, and will have you kissing your oven and going back for seconds…and thirds. It’s a well-documented fact that everyone loves a rich, chocolate-y brownie, but bake them in cookie-form and sandwich together with a caramel buttercream and you just might never recover. Yeah, I’ve fallen madly in love, and lucky for you, I’m willing to share.
Salted Caramel Brownie Pies
*Recipe by Bakers Royale
- 12 oz. semi-sweet 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
Salted Caramel Creme Filling
- 1 cup butter
- 2 cups confectioner sugar
- 1/4 teaspoon salted
- 1/4 cup caramel
- 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 15 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 of the mixture, onto parchment lined bake sheet. Bake at 350 degrees for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
Caramel creme filling and assembly:
- 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.
- Spread a teaspoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.
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Okay these look almost too good to be true, not to mention insanely decadent and delicious. And the recipe looks so easy as well! I will definitely have to try them sometime soon.
Wow! These look amazing. How much sugar, it’s reading on my computer as “? cup of sugar.” Thanks!
What! What! What! I need these like now, or like yesterday!
Who had the will to take pictures of these before eating them up?
Oh my… I will not try to make them at home!! Never!! Because I have a feeling that once I’m starting with them, I’ll be addicted!! They look so sinfully delicious! 🙂
These look amazing! Can’t wait to try this recipe- I love simple baking.
how much sugar? My page shows a ? for the amount
Thanks Sue, problem fixed!! It’s 2/3 cup 🙂
Oh they look super delicious. And also the ingredients are so easy and simple! I totally make these next! Thank you!
VERY simple ingredients and so quick to bake!! 🙂
Too awesome to even eat!!!
Wow–these look so amazing! I MUST try!
The Glossy Life
What temperature do you bake the brownie cookies at?
350! Thanks for catching that Erin – just updated the recipe. xx
What kind of caramel are you using – melted candies or ice cream sauce? Thanks.
I used a caramel sauce… which you could certainly make on your own or just from the jar! 🙂
Is it possible to make this using a boxed brownie mix for those of us who are lazy?
Thanks in advance! 🙂
Regular brownie batter isn’t as thick as this recipe will produce. You could always bake them in a larger-sized pan as usual and cut them with cookie cutters. That would work beautifully!
Love the creme filling in these! So delicious looking. Love your blog 🙂
just tried it today. i have a sweet tooth, and i’m saying that it is too sweet. you may want to cut down on the chocolate or sugar.
other than that, this is an awesome recipe!
The cookies are delicious. The cream tastes good, but mine didn’t thicken enough to put on the cookies. This is the second time I’ve made a confectioners based frosting and it didn’t thicken. Any recommendations for a newbie with frosting and cremes? Thank you!
Try adding the confectioners sugar 1/2 a cup at a time and mix it in before adding the next half cup, instead of just adding everything in at once. Hope that helps!
These look INCREDIBLE.
these are amazing! made them as a ‘trial run’ before i made them for our friend for his bday – he loves sweets. my family loved them – especially after they were in the fridge overnight….wow. so mouth wateringly delicious! making them again tonight for the bday guy…hopefully my family won’t devour them – i think i need to hide them 🙂
In the “frosting” part, it says, “1/4 teaspoon salted” should that just read “salt”?
Also, about the caramel sauce – jarred ice cream topping?
Thanks – these sound heavenly!!
Jarred works! 🙂
Made these as soon as I saw them. They were fabulous! Everybody loved them. Thanks for the great recipe.
SO glad to hear, Wendy!! xo
These look amazing! I’m going to have to try them ASAP 🙂
What kind of chocolate did you use? Unsweetened?
Sooooo delicious!! I made these today. It took everything in me to only eat two. Probably would have eaten more if I had had milk. Oh, the recipe says 1/4 teaspoon salted instead of salt. And, I was out of parchment paper, so I greased and floured my cookie sheets. It worked well. My cookies looked just like the ones pictured.
These definitely require a side of milk, Beth! Glad you liked them! 🙂
What kind of chocolate? Semi-sweet? Unsweetened? Milk chocolate! Please clarify! Thanks!
It’s really up to your sweet-preferences. I actually used up what was left in my cupboard, which was a mixture of semi-sweet and sweet. But certainly any will work!
Ohhh!!, these look absolutey yummy!
How many does this make?
These look amazing! I wanted to save to my Pinterest…but the PIN button doesn’t seem to be working….
Just made those. They’re really amazing. Thanks for sharing!
I made these tonight and my husband and daughter both said that they were the best cookies they’d ever eaten. My husband thought the icing was so amazing that he could eat it between saltine crackers and it would be wonderful. Thanks for the recipe!!
I made these for my daughter’s birthday party this weekend and they were gone in 15 minutes. People closed their eyes when they ate them and I got close to 15 texts the next day, begging me for the recipe. So I’d say this is a keeper. Also, I had some left over salted creme which I have been using w/ apples.
I’m going to make these for friends. Do I use regular table salt or a coarse salt in the creme?
Wow ! Easy and delicious!
Question is it really only a 1/4 cup of flour to make 24 servings which would mean it makes 48 sides (cookies) ? Also besides that, with only a 1/4 cup, would not that be a bit runny with the eggs , melted chocolate ?? I would like to try these but 48 with only a 1/4 cup, I don’t like to waste ingredients.
If you are making it glutenfree then 15 minutes for a teaspoon sized cookie is what I’ve found works best. Also pillsbury glutenfree multi purpose flour is the best.