Friday, September 7, 2012

Brownie Sandwiches with Salted Caramel Filling

Posted By: Leah
Hey all! My name is Brittany and I write over at First Comes Love.

When Leah asked me to guest post, I was thrilled! Not only is this my first guest post ever, but it gave me an excuse to bake something awesome.

I wanted so badly to write about love or something equally interesting to Leah’s fan base, but my brain is like a swizzle stick so instead you get to be won over by chocolate.

My friend Carolyn sent me this recipe for Brownie Cookies with Salted Caramel Filling. Challenge accepted.

I’m going to be brutally honest here. These things were a bitch to make. I had every intention of taking them to a bbq later, but by the time I was done, I was ready to throw my KitchenAid out the window.
Not to mention, my awesome dog decided that it would be fun to mash skulls during a batch of playing, so I ended up with a nice gash across my nose. Check out this sex on a stick bandaid nose.
Anyway, I kind of hate the chick who wrote this recipe because she claims it was so easy and her son helped her. Whatever, baish.

Let’s start with the cookies

Brownie Cookies
  • 12 oz. chocolate, chopped
  • 3 tablespoons butter
  • 2 eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted
 Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside. This is always my favorite part. What smells better than melting butter and chocolate?
 Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. What I interpreted as ‘pale and creamy’ is in the photo below.
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 2 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.
 What I learned making this: I hate when directions say dumb things and I do them anyway instead of listening to my gut. I used semi-sweet baking chocolate for this. I chopped it up sort of when melting it because, you know, it’s melting.
In the recipe, it says to melt 7oz and then add the remaining 5oz after in with the flour mixture. The problem is that because the melted chocobutter is now cool, these chunks of chocolate being added in DON’T MELT.
So you basically end up with diabetes chunk brownie cookies. Seriously…I ate a bite of one and instantly felt my blood sugar start to vibrate in my veins. So, make sure that chocolate is chopped the eff up. A food processer would work wonderfully.
Cool, so now your obesity brownie cookies are baking. Time to make salted caramel filling.
I decided to be adventurous and make homemade caramel. See, I like to push myself out of the box, but not towards alcoholism. So thankfully I only screwed up once.

 Homemade Caramel aka Grab Your Loins and Pray It Works
  • 1 cup sugar
  •  6 tablespoons water
  •  4 tablespoon butter
  •  ¼ c heavy cream
  •  1/4 teaspoon salt (optional, for salted caramel sauce)
  Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Once sugar has dissolved increase heat to high.
Here is attempt numero uno at this. If you are crazy enough to try making this, MAKE SURE all your sugar is dunzo. I left some crystals in there thinking, oh no big deal it will dissolve later.
I spent 10 minutes staring at this going, TURN AMBER PLEASE, until it turned into a cleaning nightmare. Unless you want a giant sugar mess, don’t do this.
Okay, let’s try this again. This time, I mashed sugar bits until there were no survivors. It took a lifetime, but looked way more promising. Now we’re boiling again.
 At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
This time, things were looking much better. The key is to keep an eye on it because this change happens fast. The last frame is right after I added my butter and heavy cream.
SO MUCH BETTER. Glorious. Smelled like heaven too.  
Now get mad when you realize that you spent all that time making this crap and then you only need ¼ cup of it.
Salted Caramel Filling
  •  1 cup butter
  •  2 cups confectioner sugar
  •  1/4 teaspoon salted
  •  1/4 cup caramel (Make sure caramel is cooled if making homemade)
 I didn’t take picture of the salted caramel filling. I was too frustrated by this point. Sorry I’m not sorry.
 Wait until everything is cooled and then fill those suckah’s.
They look awesome, right? Well out of this recipe, between my chocolate chunks and frustration, I only got like 5 cookie sandwiches out of this. I don’t know where this trick in the recipe got that it makes 24. Also, these are so rich. Like…richer than Richie.
 Excuse me while I sedate myself with Lime-a-rita’s.
A Note from Leah:  Hahaah omg Thanks Britt for risking life and limb to make these amazing brownie sandwiches. They look DELISH!

I seriously think I am Britt's blog's biggest fan. I am not joking. I adore this girl and her writing truly rocks my socks. She has an amazing weight-loss story and is a bride to be! She lives in Boston, but more importantly... her writing... it's just... 
This girl should write novels. Seriously. You know how you come across a blog and think 'this is SPECTACULAR! how have I not known her before now?' that's Britt. 


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