Brownie Cookies with Salt Caramel Creme Filling. Need I say more?

While Aaron was working late one night, I decided to make these bad boys.  I came across the recipe on Pinterest (where all good recipes are discovered) and thought "Brownies AND salted caramel...I think YES!" I don't know what it is, but ever since I read The Help, I've had the desire to perfect everything "salted caramel."  I have a long ways to go, but I'm getting better.

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.

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