Cookie Brownie Sandwhiches with Salted Caramel Buttercream Fillling

Ingredients:

Brownie Cookies:

• 12 oz semi sweet chocolate chips
• 3 tablespoons unsalted butter
• 2 eggs
• 2/3 cups sugar
• 1 teaspoon vanilla extract
• 1/4 cup all purpose flour
• 1/4 teaspoon baking powder

Salted Caramel Buttercream: 

• 1 cup butter, softened
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup carmel sauce

Instructions:

Brownie Cookies:

Preheat oven to 350.

Place 7 oz of chocolate into a double broiler with the butter and melt them. Set aside to cool. Beat the eggs, sugar, and vanilla, in a bowl for about 15 minutes with an electric mixer. Add in the flour, baking powder, and the melted chocolate/butter mixture.. Mix well with an electric mixer. Melt the remaining 5 oz of chocolate, add it into the brownie mix. Let sit for 10 minutes before baking.

Spoon 2 tablespoonful of the brownie mixture, onto parchment lined cookie sheets. Bake for 8 to 10 minutes or until a toothpick insterted into the middle of one comes out with crumbs, no gooe. If the toothpic comes out gooey cook for 1 minute longer and then repeat the toothpick process.

Salted Carmel Buttercream:

Cream butter with an electric mixer. Add in the powdered sugar and salt, beat until combined. Add in caramel sauce and beat for a minute.

Assembly:

Spread 2 teaspoons of salted carmel buttercream on the under side of one cookie brownie and press another cookie brownie bottom side down on top of the buttercream.