Brownie Cookies with Salted Caramel

Brownies are probably one of my all-time favorite desserts. I love them a little crispy, a little chewy, and very chocolatey.  Adding salted caramel makes them extra indulgent and oh-so-delicious.   These cookies are also very easy to make (compared to traditional brownies) and taste just as good.  The addition of the salted caramel is the perfect accompaniment to the rich chocolate.

Brownie Cookies with Salted Caramel

Adapted from Tutti Dolci
prep time: 10 minscook time: 30 minstotal time: 40 mins


  • For the cookies:
  • 2/3 cup flour
  • 2 tablespoon unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/4 cup unsalted butter, cubed
  • 2 large eggs, at room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 cup semi-sweet chocolate chips
For the salted caramel:
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup unsalted butter, cubed
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon finishing salt (I usually use flaky sea salt)


To make the cookies:
  1. Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  2. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for exactly 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  3. Use a cookie scoop to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly. Remove from oven and let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. Top with the salted caramel and sprinkle a small amount of finishing salt before serving.
To make the salted caramel:
  1. In a medium saucepan combine the brown sugar, butter, and cream and bring to a boil.  Stir it every so often so that it doesn't burn. Cook for approximately 5 minutes until the mixture has thickened.  Remove from the heat and stir in the vanilla and salt.  Set aside to cool slightly.




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