Two favorite desserts in one place…..brownies and cookies. If you love brownies and you love salted caramel, and you love cookies???
1– 4 ounce package Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
1 teaspoon vanilla
1 cup flour
1 cup chocolate chips
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 sticks butter, room temperature
1/2 cup sugar
1 cup brown sugar, packed
2 teaspoons vanilla
1 large eggs
1 – 10 ounce bag Hershey’s Sea Salt Caramel Chips (reserve 1/4 cup for garnish)
Microwave chocolate in a large bowl on High for 2 minutes or until the butter is melted.
Stir until chocolate is completely melted.
Stir in sugar.
Blend in eggs and vanilla.
Add flour and mix well.
Stir in chocolate chips.
In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
In a stand mixer fitted with a paddle attachment or with a hand held mixer, cream together butter, sugar and brown sugar. Add vanilla, then add eggs one at a time and mix, scraping down sides of bowl as necessary.
With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together.
Stir in caramel chips.
Preheat oven to 375* degrees.
Lightly spray a 10 inch cast iron skillet with nonstick cooking spray.
Add 2 – 2 1/2 cups of brownie batter to your skillet.
Add cookie dough into in the middle of the brownie batter and spread evenly, leaving about 1 inch of brownie batter around the edges of the pan this forms the “crust”. Sprinkle 1/4 cup caramel chips on top of the cookie dough. Bake for about 30-35 minutes until brownie batter is set and cookie dough is set and turns a light golden brown. Sprinkle with Sea Salt if desired.
*Do not over fill the skillet. You may have both doughs left over. Use the remaining to make a small version in a smaller skillet or bake the brownies in a small baking dish and scoop out the cookie dough for cookies.