Brownie Cookies

Garlic & Lemon Shrimp
November 11, 2016

Brownie Cookies

This hybrid marries two classic sweet bites into one gooey and decadent creation. PaperChef's brownie cookies elevate staple dessert ingredients, such as chocolate and caramel, by incorporating an element of crunch.



Preheat oven to 350°F (175°C).

In a saucepan over low heat, melt the chocolate and butter together until smooth, stirring occasionally. Set aside to cool slightly.

In an electric mixer, the brown sugar, vanilla, and then eggs (one at a time) until the mixture is thick and glossy. Fold in the flour until combined.

Line standard sized muffin tins with PaperChef Large Baking Cups. Spoon about 1 tablespoons of batter directly into the center of each liner. Bake for about 10 minutes or until a toothpick inserted into the center of the brownies comes out clean.

While the brownies are baking, place a small pan over medium low heat and add the caramels and whipping cream. Stir together until the caramels melt and the mixture is smooth, then set aside.

Remove the brownies from the oven and set the pan on a cooling rack and for about five minutes. While still warm, make an indentation in the middle of each brownie by using your thumb or a measuring spoon. Spoon about ½ teaspoon of the caramel mixture into each indentation. If the mixture becomes too cool and thick to work with, simply reheat until it thins out. Let the caramel filled bites cool on the muffin tins for another five minutes before removing them from the pan to a wire rack. Let cool.


Once the brownie bites are baked and filled with caramel, melt the chocolate. Drizzle over the top of the brownies, sprinkle with chopped pistachios, and allow to set.

Enjoy! Leftovers may be stored at room temperature in an airtight container for about three days or frozen for up to two weeks.