Salted Caramel Brownie Cookies and Orange Food

 
The picture is missing a glass of milk, I am told. Recipe is below, after I show you how ORANGE my lunch was!
 
Along with my hubby’s famous mac n cheese (sorry, no pic), here are the sides I had with lunch. I couldn’t believe how orange everything was. Luckily it didn’t turn me off and I actually ate (almost) everything. Going for those healthy sides/snacks (I realized I was missing my cheddar and sour cream Ruffles with French Onion dip! Those are orange… right?).
 
 
 
Gotta share the recipe for these divine cookies! Thank you, Hungry Runner Girl, for the tip about the recipe! I made these babies for the Superbowl and received good reviews. The recipe is a keeper and I’ve already had a few requests for the recipe! I also made chocolate cupcakes and used the leftover salted caramel filling as a frosting. I must say that I prefer the cupcakes to the cookies, but only because they are a lighter version. The cookies are delicious, but SUPER rich and I could barely finish one of them.
 
Salted Caramel Brownie Cookies
Copied direcetly from Lucy Jane’s Best, plus my notes in pink
 
For the Cookie:
  • 12 ounces dark chocolate, chopped <<<I used chocolate chips w/ 60% cacao
  • 3 Tablespoons butter
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • ¼  cup flour, sifted
  • ¼  teaspoon baking powder, sifted
For the salted caramel creme filling
  • 1 cup butter (2 sticks), softened
  • 2 cups powdered sugar
  • ¼ cup caramel sauce (I used Nestle’s La Lechera-Dulce de Leche) <<<I used Trader Joe’s Caramel with Fleur de Sel
  • ½  teaspoon sea salt <<<Did not use since TJ caramel was already salted
  1. Preheat oven to 350 degrees.
  2. Place butter in a saucepan over low heat and gently stir until melted. Add 7 ounces of chocolate and stir until smooth. Set aside to cool slightly.
  3. In a stand up mixer, combine, eggs, sugar and vanilla and beat for 15 minutes or until pale and creamy. (The extreme beating gives this cookie its great texture! So set your timer!) Add in flour, baking powder, melted chocolate mixture, remaining 5 ounces of chocolate and mix just to combine. (Don’t over mix.)  Chill batter for 10 minutes. Dough should still be slightly gooey, but not watery.
  4. Spoon 2 tablespoonful of the mixture, onto parchment lined jelly roll pan. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on pans before transferring to a wire rack.
  5. Caramel creme filling and assembly:
  6. Place butter in a bowl and beat until fluffy., about 4 minutes. Mix in powdered sugar and salt, add in caramel and beat until smooth and creamy.
  7. Spread or pipe the frosting in between two cookies. Sandwich them together.
  8. Yields 12 large cookies
***My note to self: Next time, reduce the amount of dark chocolate (an additional 5 oz isn’t necessary to add to the batter) and make smaller cookies (yielding 24 instead of just 12). Also, consider making half of the creme filling as this recipe yielded plenty!
 
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