Brownie Cookies with Salt Caramel Creme Filling. Need I say more?
These were delicious--will be a definite crowd pleaser (although this first batch is reserved for Aaron, me and our expanding waist lines). The recipe for these lovely sweets that I used is already very informative (so just use this link), but here are my two cents...
-The brownie/salted caramel filling make for a very RICH dessert. Definitely use dark chocolate for your brownies as the recipe suggests (I naturally go towards milk chocolate so I need this reminder).
-Make the brownie cookies small (less than the suggested 2 tbs.) because they puff up to twice the size in the oven. They are so rich, you'll be satisfied after only one small one.
-You could easily make the brownies ahead of time and refrigerate and then whip up the filling when you're ready to put the whole sha-bang together.
-I loved the homemade salted caramel tutorial the recipe gave. Definitely recommend it.
-Oh and I like them refrigerated. The brownie part is still gooey and they are just better cold I think :)
Aaron gave these two thumbs up so they are officially on our dessert list from here on out.