This is Donna Hay’s brownie cookie recipe. I have been eye-balling this for sometime now every since I saw it on Pinterest. The cookie portion is dead-on like the kind of brownie I like—soft center, chewy edge, and chocolatey, but not so dense and fudge like that you need to guzzle milk to clear your throat of a chocolate coating. At the center of this brownie sandwich cookie is a caramel creme filling that lightens up the chocolate and gives the whole ensemble a cloud-like textural contrast.
So with Father’s Day today it was perfect timing. Matt loves brownies and since I’ve made him a salted dessert lover, especially salted caramel, I swapped the peanut butter filling for just that—a salted caramel creme filling.
Along with that, the recipe is extremely fast to make and easy enough that the little guy could help me with it. We gave it to Matt and he loved them as much as I did. As for the little guy, he opted to just eat the cookie portion with milk.
If you are a brownie fan you will love this recipe for the brownie cookie alone or as a brownie sandwich cookie. I’m such a fan, this will probably be the way I have my brownie for the next few months, especially since I have tendency for obsessive behavior.
A few notes:
- The only adaptation I made to this Donna Hay brownie cookie was to swap out the filling from peanut butter to salted caramel.
- If you can, make the caramel portion since it will provide for a deeper flavor. Click here for a detailed step-by-step tutorial on how to make homemade caramel.
- For the chocolate portion I used a Ghiradelli’s dark chocolate.
Brownie Cookies with Salted Caramel Creme Filling
Makes 24 one inch sandwich cookies | Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper.
****Please note the recipe is for 1/4 cup of flour–not more. I see comments saying that is not enough or the batter is thin. To prevent a thin batter make sure to beat the eggs and sugar for FIFTEEN minutes, yes, that long — don’t short it or the result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter. Lastly, this recipe is from from Donna Hay and the only tweak I made was to swap the peanut butter filling for a caramel filling. ****
Brownie Cookie (adapted from Donna Hay)
- 12 oz. chocolate, chopped
- 3 tablespoons butter
- 2 large eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour, sifted
- ¼ teaspoon baking powder, sifted
Salted Caramel Creme Filling (by Bakers Royale)
- 1 cup butter
- 2 cups confectioner sugar
- 1/4 teaspoon salted
- 1/4 cup caramel (Make sure caramel is cooled if making homemade. Click here for homemade caramel sauce recipe)
To make brownie 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 whisk 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 a little under a 1 tablespoonful 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.
To make caramel creme filling:
- 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 tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.