Hello and welcome to another week! Aren’t Mondays the worst??? Ha! Usually, I’m not super anti Mondays, but today is just ugh. I’m over the week already and it hasn’t even begun! I will say that my weekend was great. We got a lot done around the house, I went grocery shopping {which I really like doing btw}, and we went and saw Incredibles II! Which, if you haven’t seen that movie, 10/10 do recommend. It was hilarious and I really want to watch it again. 😛 I also recommend these Brownie Cookies with Salted Caramel 10/10!
So great, productive weekends, in my house at least, almost always include baking or cooking of some kind. I love having the extra time to be creative and play around with ingredients when there’s not a deadline. So, I took some inspiration from Smitten Kitchen again and created these decadent, fudgy, brownie cookies and added an extra surprise in the middle with a salted caramel dove chocolate. Yum!
Super rich, but in just the right way, this one bowl recipe comes together in a snap and is perfect anytime you need that little *hit* of chocolate, which lets face it — that’s like all the time on a Monday. SO! There’s no crazy ingredients in these brownie cookies and hey, you don’t have to add the extra bit of love in the center if you don’t want, these cookies are just fine on their own!
So hop into the kitchen and whip up a batch or two of these Brownie Cookies with Salted Caramel, I promise your Monday will be better for it. 😉
See ya next time!
XO,
Danielle
P.S. Happy Birthday to my bestie Kinleigh! I wish I could make these for you on your special day! 🙂
Brownie Cookies w/Salted Caramel Center
Ingredients
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate chopped
- 1 cup dark or light brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea or table salt
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2/3 cup chocolate chips or bitter- or semisweet chocolate chopped into chunks
- 12-15 Unwrapped Chocolate pieces I used Dove’s Salted Caramel Treasures.
Instructions
- Melt butter and 4oz of chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is.
- Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.
- Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.
- Heat oven to 350°F (175°C).
- Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on baking sheets for a few minutes before carefully transferring to a rack to cool the rest of the way before eating. If adding a piece of chocolate to the center, do so before the cookies set and cool — usually right out of the oven is a good time to press the chocolate into the center of the cookie.
Leave a Reply