Chocolate Whipped Salted Caramel Brownie Cookies Recipes

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Preheat oven to 350. Line a baking sheet with parchment or silicone baking mat and set aside.
• In a large bowl, stir the brownie mix, egg, oil, and water together until dough forms.
• Using a cookie scoop, scoop 18 cookies onto your prepared pan. Press down with your fingers.
• Place 1 unwrapped caramel on each cookie dough bottom and sprinkle with sea salt. Top with another scoop of cookie dough.
• Press down and seal the caramel in so it is completely encased in dough.
• Bake 10 minutes and remove from oven. Keep cookies on baking sheet another 5 minutes before removing to wax paper. DO NOT place on cooling rack. There's a possibility that the bottom cookie could tear, letting your warm caramel ooze out. Serve warm with milk.

CHOCOLATE & WHIPPED SALTED CARAMEL BROWNIE COOKIES

Steps:

• To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).
• Heat the sugar in a medium pot over medium-high heat, stirring constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid - watch carefully, ensuring it doesn't catch/burn.
• When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.
• Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat.
• Stir in the vanilla and salt to taste. Put in the fridge to cool for at least 1-2 hours, until cold.
• Preheat oven to 180°C.
• Line 2 baking trays with baking paper.
• Melt the first measurement (200g) of chocolate and the butter togtether in a bowl over a small simmering pot of water. Set aside.
• In the bowl of an electric mixer fitted with a whisk attachment, or in a bowl with a hand beater, place the eggs and sugar. Beat for 5-10 minutes on high until light and fluffy (should almost hold a ribbon shape). Sift over the cocoa and instant coffee and whisk to combine.
• Pour ⅓ of the melted chocolate into the egg mixture and mix well, then pour the remaining melted chocolate in and mix again.
• Add the vanilla, salt, flour and baking powder and mix gently until just combined. Do not overmix.
• Fold in the dark chocolate chunks.
• Drop tablespoon of mixture onto the baking trays, leaving space inbetween for spreading. Bake for 8-10 minutes.
• Allow to rest on the baking trays for 5-10 minutes and then carefully transfer to a cooling rack.
• Place 1 cup of COLD caramel in a bowl and beat with an electric hand beater until light, fluffy and spreadable - about 5 minutes. If the caramel is still warm and runny, it won't beat into a frosting consistency.
• Liberally spread the salted caramel frosting on a cookie , then sandwich with another cookie. Repeat with the remaining cookies.

SALTED CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
• Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
• In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
• Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
• As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
• Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.