Salted Caramel Brownie Cookies Recipes

SALTED CARAMEL BROWNIE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with a nonstick baking mat or parchment paper.
• In a large bowl, whisk together the brownie mix, baking powder, and flour. Add the vegetable oil and eggs and beat with an electric hand mixer until well combined.
• Scoop out 2 tablespoons of the dough and flatten into a disc. Add a caramel candy to the center and roll the dough around it to cover. Place on a prepared baking sheet and repeat with the remaining dough and candies, spacing the cookies evenly.
• Bake the cookies for 10-12 minutes, until crispy on the edges and crinkly on top. Remove from the oven and sprinkle with flaky sea salt while still hot. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.
• Enjoy!

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 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
• In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
• In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
• Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Whisk in the egg and vanilla until everything is combined.
• Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
• Stir in 1/4 cup of chocolate chips and ¼ of the caramel baking bits to the dough.
• Use a cookie scoop that is about 2 tablespoons to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly.
• Add caramel bits and pretzels to the top of the cookies. Bake for 12 minutes.
• Meanwhile in a small microwave safe bowl add the cream and remaining caramel bits and heat in 30 second intervals until all melted and smooth.
• Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven!)
• Drizzle the melted caramel over the tops of the cookies and sprinkle with a little kosher salt and serve!