Brownie Sandwich Cookies with Salted Caramel Buttercream

Brownie sandwich cookies with salted caramel buttercream

I have more cookies for you today! This time they’re gooey, delicious, brownie cookies.

And I’ve filled them with salted caramel buttercream for you too. Lashings of it.

Brownie sandwich cookies with salted caramel buttercream

I have more cookies for me today. Because Friday was my real-life birthday (I’m slowly getting old, whooo!). And cookies are my favourite. And brownies are my favourite. And anything chocolate is my favourite, really.

Brownie sandwich cookies with salted caramel buttercream | Butter Baking

So what better way to celebrate than with chocolate brownie cookies?

These, and a whole lot of lychee punch later, and my birthday was a smashing success (as you would have been able to tell if you had seen this photo on Instagram. What? I had to drown my “I’m getting old” sorrows somehow).

Brownie sandwich cookies with salted caramel buttercream | Butter Baking

And as a random side note, I just wanted to say that I’m sorry.

Because I really have been meaning to share these cookies with you. For. Ages.

Ever since I shared this Instagram photo:

Brownie sandwich cookies with salted caramel buttercream | Butter Baking

Waaaay back in February.

But life just got in the way.

Brownie sandwich cookies with salted caramel buttercream | Butter Baking

Other things got baked. Other things got blogged.

These didn’t get forgotten about though. They got baked again and again. For a birthday or two.

And so finally, here you have them. I love them! Hope you do too.

Brownie sandwich cookies with salted caramel buttercream | Butter Baking

Now back to my lychee punch…

Brownie sandwich cookies with salted caramel buttercream | Butter Baking

  • For the brownie cookies:
  • 400g dark chocolate, roughly chopped (14 oz)
  • 90g unsalted butter (3 oz)
  • 4 eggs
  • ⅔ cup brown sugar
  • ⅔ cup white sugar
  • 2 tsp finely ground instant coffee
  • 1 tsp vanilla extract
  • ½ cup plain flour
  • ½ tsp baking powder
  • 1 tsp sea salt
  • 280g dark chocolate, finely chopped (10 oz)
  • For the salted caramel buttercream:
  • 200g caster (superfine) sugar (7 oz)
  • 30g salted butter, cubed (1 oz)
  • 330g whipping cream (12 oz)
  • 140g unsalted butter, softened (5 oz)
  • 2 - 3 tsp sea salt, to taste
  1. For the brownie cookies:
  2. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  3. Place the 400g roughly chopped dark chocolate and butter in a heatproof bowl. Microwave in 30 second intervals, stirring between each burst, until chocolate and butter are melted and smooth.
  4. Using an electric mixer, beat the eggs, sugars, coffee and vanilla until pale and creamy, 5 - 10 minutes.
  5. Stir through the chocolate mixture. Then fold in the flour, salt, baking powder and extra finely chopped dark chocolate until incorporated.
  6. Allow the mixture to stand for about 10 minutes to firm up.
  7. Drop large, rounded tablespoons of batter onto the lined trays, allowing an inch or two of spreading room.
  8. Bake for about 8 minutes, until the cookies are puffy and cracked. Allow them to cool completely on trays while you make the buttercream.
  9. For the salted caramel buttercream:
  10. To make the caramel, place the cream in a heatproof bowl and heat it in the microwave in 30 second intervals until it's hot.
  11. Place the sugar in a medium saucepan. Heat, stirring around the edges with a spatula to prevent the sugar from burning, until all the sugar melts and turns a dark amber colour.
  12. Remove the caramel from the heat and add the 30g salted butter, stirring to combine. Add the hot cream, mixing quickly to prevent the caramel from hardening.
  13. Return the pot to the heat, and cook until it reaches 108 C on a candy thermometer (just under thread stage).
  14. Pour into a heatproof bowl and cover with cling wrap directly on the surface to prevent a skin from forming.
  15. Allow this to cool completely. I typically put it in the freezer, and it takes about an hour.
  16. Once the caramel has cooled, beat the softened butter and salt, using an electric mixer, until very pale and creamy, about 10 minutes.
  17. Add the caramel in about four batches, beating very well to incorporate each addition. The mixture may split and look curdled, but keep beating and it will come together. You can also do this in a food processor.
  18. To assemble the cookies, top the underside of a cookie with 1 - 2 tablespoons of buttercream and sandwich together with another cookie.
  19. Repeat until you have used all the cookies, you may have some buttercream leftover. Makes 18 filled sandwich cookies.
  20. Happy baking!

Brownie cookies inspired by Donna Hay via Bakers Royale.
Salted caramel buttercream adapted from Pierre Herme.

24 Thoughts on “Brownie Sandwich Cookies with Salted Caramel Buttercream

  1. Brownie cookies–the best of both worlds! I can’t wait to try these :)

  2. grandbabycakes on June 4, 2013 at 10:53 am said:

    That salted caramel buttercream is seriously calling my name!

  3. Who took a bite from that sandwich?! I’m jealous! Did I mention that I started cooking low calorie dishes, and did I mention that I spend most times browsing your blog. LOL, I so love to go through all the goodies you bake, it’s just so comforting to me :)

  4. OMG!! these looks really amazing!

    i was just wandering if you have this recipe in UK measurements because i’m viewing this in UK but i really want to make them!

    thanks =)

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  6. Shannon on June 18, 2013 at 4:01 am said:

    These look absolutely amazing! Both the recipe and your gorgeous photography make me want to dive right in. I would love to give these as end-of-school gifts and bring them to a picnic; would they hold up okay in the summer sun for a few hours?

  7. Pingback: Caramel Woes | The Chocolate Chip Cookie Girl

  8. oh my word!!!! amazing….

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  10. Rajani on July 31, 2015 at 4:04 pm said:

    Hi Natasha,
    Can I use salted butter cream for frosting the cake ?
    Please reply,

  11. denny on April 6, 2016 at 7:26 am said:

    Hey Natasha, I want to serve them at a dinner party. Are they best made the day of serving or could I get away with making the cookies the day before and just frosting them on the day of the party? thanks so much

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