brownies

Salted Caramel Brownie Cookies

November 5, 2021 By Ashley 2 Comments

Chocoholics – this one is for you. If you’re looking for a rich, fudgy, salty, and gooey caramel cookie, look no further. These salted caramel brownie cookies are out of this world amazing. Imagine the best of a brownie – a crackly top, with a soft and fudgy interior in cookie form, and filled with gooey caramel and topped with flaky sea salt. These cookies are homey and ultimate comfort food, but upscale and indulgent at the same time, like a chocolate truffle.

I recommend using Kraft or Werther’s Originals Chewy Caramels for these cookies, but any chewy caramel will do. I like to roll the caramels into balls before stuffing into the cookie batter so that the edges don’t stick out of the cookie and harden while baking.

How to make Salted Caramel Brownie Cookies

The foundation of these cookies is chocolate so be sure to choose the best bittersweet chocolate within your budget. Ghirardelli or Guittard are good grocery store brands to use. Before preparing the cookie dough, melt the chocolate. I prefer to do this in the microwave. Heat for 30 second increments until mostly melted, with just a few chunks of unmelted chocolate remaining. Then, gently stir until all the chocolate has melted. Let the chocolate cool to room temperature.

Flour, cocoa powder, baking powder and salt are whisked together to combine and break up any lumps. Butter and sugar are beated until light and fluffy followed by the eggs. The mixture is then whipped until light and creamy. Make sure your butter and eggs are room temperature so that the mixture doesn’t split. A cold mixture could also result in some seized chocolate when the melted chocolate is added. Room temperature melted chocolate is added, followed by the dry ingredients and additional chocolate chips.

You’ll notice the dough seems a bit wet, almost like brownie batter, but it will start to firm up quickly, so don’t let the dough sit too long before scooping out the cookies. You don’t want to refrigerate this dough as it will get too hard to scoop. I used a large 2oz ice cream scoop, but you can also use 1/4 cup measuring cup to scoop out the cookies. Scoop enough dough to fill half of the scoop. Insert the caramel ball in the center and scoop more dough to fill the scoop and cover the caramel.

These cookies spread a bit so I bake them on two cookie sheets – 6 cookies on each. Since these cookies are really rich, you can use a smaller scoop to make smaller cookies if you wish. Sprinkle the tops with a bit of flaky salt. Bake the cookies until they have crackly tops and look just set, but not wet. Don’t over bake.

Unfortunately, these cookies can not be made in advance. They will harden and won’t spread right in the oven. Luckily, they don’t take very long to make and they’re so so worth it.

If you make these salted caramel brownie cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Espresso Toffee Chocolate Chunk Cookies

Brown Butter Pumpkin Spice Snickerdoodles

Pistachio Cherry Linzer Cookies

Persian Love Cookies

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Salted Caramel Brownie Cookies

Crinkly, fudgy and indulgent brownie cookies filled with caramel and topped with flaky salt

Prep Time20 mins

Cook Time14 mins

Total Time34 mins

Course: Dessert

Cuisine: American

Servings: cookies

Ingredients

½ cup + 2 tablespoons (103g) all purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon fine sea salt
10 ounces (283g) bittersweet chocolate
5 tablespoons unsalted butter, room temperature
1 cup (198g) granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
¾ cup (170g) semi or bittersweet chocolate chips
12 chewy caramels
flaky sea salt

Instructions

Preheat the oven to 350F and line two cookie sheets with parchment paper.
Place the chocolate in a microwave safe bowl, and microwave in 30 second increments until mostly melted. Stir until fully melted. Set aside to cool to room temperature.
In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to combine and break up any lumps.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy.
Add the eggs, one at a time, beating until well incorporated, scraping the bowl after each addition.
Increase the speed to high and beat until light and creamy.
Decreas the speed to low. Add the cooled chocolate and vanilla extract and mix until just combined.
Add the flour mixture and beat until just combined.
Remove the bowl from the stand mixer and fold in the chocolate chips.
Use a large 2oz ice cream scoop or 1/4 cup measuring cup to scoop the cookies.
Roll the caramels into a ball shape.
Scoop enough of the cookie dough to fill half of the scoop. Press one of the caramel balls into the dough.
Scoop more dough to cover up the caramel and fill the scoop.
Scoop the cookies and place them on to the cookie sheets – 6 on each, leaving at least 2 inches in between each cookie.
Top the cookies with a sprinkle of flaky sea salt.
Bake the cookies for 14-16 minutes until they are crackly and look just set. If you are baking in batches do not refrigerate or the cookies will not spread as they should.
Cool the cookies on a wire rack. Serve warm for gooey puddles of chocolate and caramel.

Notes

Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas.

Peppermint Bark Fudge Brownies

November 30, 2020 By Ashley Leave a Comment

One of my favorite treats during the holiday season is peppermint bark. It’s nostalgic, and it’s a tradition to make a homemade batch or pick up a box from a chocolate shop while Christmas shopping. My peppermint bark fudge brownies are inspired by that tradition, combining the flavors of peppermint bark into a chocolatey, fudgy, and minty brownie that is incredibly delicious. These brownies are perfect for cookie swaps, and are fabulous for gifting.

Not only is the brownie base fudgy, but there is an actual layer of white chocolate peppermint marshmallow fudge on top of the brownies. Then the white chocolate fudge layer is topped with silky dark chocolate and crushed peppermint candy canes. Oh. my. yes.

Now, I’ve never been a huge fan of overly minty things. Too much mint and I feel like it just overpowers the other flavors and tastes too artificial. In this recipe, peppermint extract is used in the white chocolate fudge layer, and crushed candy canes on top for a definite peppermint flavor but not so much that peppermint is all you taste. You can use as little or as much peppermint as you like, depending on your preference.

The base layer is a half batch of my favorite brownie recipe. There is both chocolate and cocoa powder in this recipe. I use chopped chocolate from chocolate bars, but you can totally use chocolate chips. I recommend Ghiradelli, Guittard or Godiva. Butter, espresso powder and good quality dark chocolate are melted together over low heat. Brown and white sugar are whisked in, followed by eggs and vanilla. Flour, salt and cocoa powder are stirred in until just combined. The brownies are spread evenly into a 8×8 pan and baked.

The white chocolate fudge is super easy to make and takes little time to come together. You can totally make this fudge recipe on it’s own too. Double the recipe if you want to make a full batch of fudge. You can also switch out the white and use semi or bittersweet chocolate as well.

White chocolate, sweetened condensed milk, and marshmallow fluff are melted together. Peppermint and vanilla extracts is added, and the mixture is spread out over the cooled brownies. Pop the brownies in the fridge for 30 minutes or so to set the fudge.

Bittersweet chocolate is melted with a bit of butter to keep the chocolate from getting too hard and cracking when cut. Spread the chocolate layer over the fudge, and top with crushed candy canes. Let the chocolate firm up before cutting into the brownies. These are best served at room temperature.

I hope you love these peppermint bark fudge brownies as much as I do. If you make them, let me know! Tag me on Instagram or leave a comment below.

Enjoy!

Ash xx

For more holiday recipes, check out these posts:

Florentine Bars

Snowflake Sugar Cookies

Chai Spiced Apple Cranberry Pie

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Peppermint Bark Fudge Brownies

Fudgy, chocolate brownies topped with creamy peppermint white chocolate fudge and covered in smooth dark chocolate topped with crushed candy canes

Prep Time20 mins

Cook Time30 mins

Course: Dessert

Ingredients

Brownie Layer

3/4 cup (94g) all purpose flour
3 tablespoons (16g) cocoa powder
1/2 teaspoon fine sea salt
1/2 cup (120g) unsalted butter
1/2 teaspoon espresso powder
2/3 cup (114g) bittersweet chocolate, coarsely chopped
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
3 large eggs
1 teaspoon pure vanilla extract

White Chocolate Peppermint Fudge

1 1/2 cups (336g) white chocolate, coarsely chopped
2/3 cup (208) sweetened condensed milk
1/2 cup (64g) marshmallow fluff Alternatively, you can use 1 cup of mini marshmallows
1/4 teaspoon peppermint extract
1/4 teaspoon pure vanilla extract

Chocolate Topping

1/2 cup (112g) dark chocolate, coarsely chopped
2 tablespoons (30g) unsalted butter
1/2 cup (100g) crushed candy cane pieces

Instructions

Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
Combine the chocolate, butter and espresso powder in a medium saucepan. Place over low heat on the stove. Stir until melted.
Remove the pan from the heat. Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature. If not, let it cool just a bit before adding the eggs.
Add in the eggs, one at a time, stirring just to combine after each addition. Stir in the vanilla extract.
Stir in the flour mixture until just combined. Pour the brownie mixture into the pan and spread evenly with a spatula.
Bake the brownies for 20-25 minutes, or until a toothpick comes out with with moist crumbs.
Leave the brownies to cool to room temperature before adding the fudge layer.
In a medium saucepan, combine the white chocolate, sweetened condensed milk, and marshmallow fluff. Stir until melted and combined.
Remove the fudge from the heat. Stir in the peppermint and vanilla extracts.
Evenly spread the fudge mixture over the cooled brownies. Work quickly as the fudge will start setting up and will be hard to spread.
Refrigerate the fudge for about an hour or two, or until the fudge is cooled and set.
Combine the butter and chocolate in a microwave safe bowl. Melt the butter and chocolate in the microwave at 30 second increments until melted and smooth.
Spread the melted chocolate evenly over the fudge.
Top the chocolate layer with crushed peppermint pieces. Let the chocolate firm up before serving. Serve at room temperature.

Raspberry Swirl Cheesecake Brownies

July 11, 2018 By Ashley Leave a Comment

When it comes to brownies, I feel like everyone has their go-to recipe, and the idea of yet another brownie recipe seems so ho hum. But these raspberry swirl cheesecake brownies are not your typical brownies. These brownies are decadent, chocolaty, creamy and fruity, all in one bite. Fresh raspberry jam is swirled into a creamy cheesecake topping that is swirled into intensely chocolatey and fudgy brownies. The raspberry jam is sweet-tart, with a concentrated fruity flavor. The cheesecake swirl is creamy and tangy and is super delicious with the raspberry and chocolate. While there are a few components to making this recipe, they’re easy to prepare in advance, and can be assembled before baking.

How to make the fresh raspberry jam

This super small batch of fresh raspberry jam is easy and can prepared quickly. I prefer using fresh raspberries, but you can use frozen if you prefer. To make the jam, combine sugar and raspberries into a saucepan with a bit of lemon juice. The juice will help retain the bright pink raspberry color and add a pop of freshness to the jam. Bring the mixture to a boil and let it reduce, stirring occasionally. That’s literally it. The raspberry jam will be thickened and super concentrated in flavor. After straining out the seeds and pulp, pop in the fridge to cool and thicken up further. Not only is this jam fabulous in these brownies but it’s also great for drizzling on ice cream, mixing into butter creams, spreading on scones and even for mimosas.

The cheesecake batter

Cream cheese is mixed together with an egg yolk, sugar and vanilla. Be sure the cream cheese and egg yolk are room temperature before mixing so the cheesecake doesn’t curdle. Once the cheesecake batter is mixed until completely smooth, set aside and prepare the brownie batter. If you’re assembling your brownies at a later time, cover the bowl and pop the the cheesecake mixture into the fridge.

How to make the brownies

This brownie recipe is dense and intensely chocolatey. No cakey brownie here. It’s my absolute favorite and I use variations of this brownie recipe all the time. Be sure to use higher quality chocolate here because the chocolate flavor is everything in these brownies. Butter is melted with chocolate and espresso powder. The sugars are whisked in to the warm mixture to dissolve a bit and bring the mixture up to a cooler temperature so that when the eggs are added, they don’t scramble. Eggs are whisked in one at a time, followed by vanilla. Cocoa powder, flour and salt are added until *just* blended. Don’t over mix or the brownies will be tough.

To achieve the swirls, start by spreading the brownie mixture evenly into the pan. Using a small ice cream scoop, or a spoon, scoop out equal portions of the cheesecake mixture onto the brownie batter. Spoon about a teaspoon of jam over each cheesecake scoop. With a knife or skewer, create swirls in the batters until the cheesecake mixture and jam are well distributed and swirled. Pop in some fresh raspberries if you wish, then bake. I know it will be hard to resist, but allow the brownies to cool fully before cutting into them. Store leftovers in the fridge tightly wrapped with plastic wrap.

Enjoy!

Ash xx

For more delicious bar and brownie recipes, check out these posts:

Blackberry Pie Bars

Lavender Lemon Shortbread Bars

Salty Bourbon Millionaire Bars

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Raspberry Swirl Cheesecake Brownies

Sweet-tart, homemade raspberry jam is swirled into a creamy cheesecake topping and swirled into a dense, fudgy brownie.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Servings: -12 squares

Ingredients

Raspberry Jam

3/4 cups (6oz/170g) fresh raspberries, frozen works well too
2 teaspoons fresh squeezed lemon juice
2 tablespoons granulated sugar

Cheesecake

1 block (8oz/225g) Philadelphia cream cheese
1 large egg yolk
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract

Brownies

3/4 cup unbleached, all-purpose flour
2 tablespoons good quality cocoa powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter
1/2 teaspoon instant espresso powder
2/3 cup bittersweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
Make the raspberry jam first to allow time to cool. In a saucepan, heat the raspberries, sugar and lemon juice over medium heat. Bring to a boil, stirring occasionally to prevent burning.
Reduce raspberry mixture until it has thickened a bit. Strain mixture through a sieve into a bowl. You should have 1/4-1/3 of a cup of raspberry jam. Place into the refrigerator to chill.
Make the cheesecake batter. Combine the softened cream cheese, egg yolk, sugar and vanilla and mix with a hand mixer or a whisk until smooth. Set aside.
Make the brownie batter. In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
In a medium saucepan, over the lowest heat setting, melt the butter with the espresso powder.
Once melted, remove the pan from heat and stir in the chocolate chips until completely melted.
Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature.
Add in the eggs, one at a time, stirring just to combine after each addition.
Stir in the vanilla extract.
Stir in the flour mixture until just combined.
Pour the brownie mixture into the pan and spread evenly with a spatula.
Using an ice cream scoop, scoop the cheesecake mixture onto the brownies in nine even spots.
Spoon a teaspoon of the raspberry jam over the cheesecake scoops.
Using a butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
Place into preheated oven to bake for 38-45 minutes. This time could be a bit longer, or it could be less. Insert a toothpick into the center to check for doneness. There shouldn't be uncooked cheesecake batter. The edges should be visibly cooked, pale brown and the brownies shouldn't jiggle or look wet.
Once baked, set on wire rack to cool. To speed up the cooling process, pop into the fridge after cooling down from the oven for 15 minutes.
Once cool, cut into even bars and serve.