Stuffed Brownies with Chocolate Hazelnut and Caramel Recipe 

Particularly those filled with milk chocolate caramel and chocolate hazelnut spread. I love holiday sugar cookies, but you know I'm all about chocolate, and these cookies? They're perfection for chocolate lovers! 

Ingredient

– 6 tablespoons unsalted butter – 4 ounces bittersweet chocolate chopped, mine was 60% – 6 ounces dark chocolate chopped + extra for dipping later – 3 large eggs – 1/2 cup granulated sugar – 2 teaspoons vanilla extract – 2 ounces cream cheese softened to room temperature – 3/4 cup all-purpose flour – 2 tablespoons dark chocolate/Dutch process cocoa powder – 1/4 teaspoon baking powder – 1/4 teaspoon salt – 36 teaspoons chocolate hazelnut spread – 36 milk chocolate covered caramel SALTED POMEGRANATE SUGAR – 2 tablespoons granulated sugar – 2 tablespoons flaky sea salt divided – 1 teaspoon pomegranate juice – 1-2 drops red gel food coloring optional

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1

Salted Pomegranate Sugar Mix sugar and 1 tablespoon salt in a bowl. Add food colouring and pomegranate juice. Mix everything with your hands until the sugar is mixed and scarlet (or pink without food colouring).  

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Instruction

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2

Spread the mixture evenly on the cookie sheet and dry at room temperature for 2-3 hours. Mix with the remaining tablespoon of salt after drying. Put mixture in jar and shut. 

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3

Chocolate-hazelnut-caramel stuffed brownies Melt butter, bittersweet chocolate, and dark chocolate in a microwave-safe bowl or cup.

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4

Stir until melted in 30-second intervals in microwave. Allow to cool completely. Also works over a double grill. Mix flour, cocoa powder, salt, and baking powder in a small basin. Set aside. 

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5

Beat sugar and eggs in an electric mixer bowl on high for 4 minutes until pale and frothy. Beat in vanilla extract, cream cheese, and melted chocolate/butter for 1-2 minutes. 

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6

Combine everything by scraping the bowl sides. Stir the dry ingredients with a wide spatula until combined. Wrap the dough in plastic and let it sit on the counter for 10-15 minutes to firm. 

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7

Preheat oven to 350°F. Put parchment paper or a silpat on an ungreased baking pan. After greasing your hands with canola oil (cooking spray works great, although water can also be used), scoop out 1 spoonful of dough. 

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8

Spread a scant teaspoon of hazelnut spread in the centre of a slightly flattened dough circle. Add chocolate-covered caramel. Scoop and slightly flatten another tablespoon of dough. 

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9

Seal the edges after placing the dough over the caramel/hazelnut spread. With remaining cookie dough, repeat. Bake 9-10 minutes. Cool on the baking pan for 5 minutes. 

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10

After cooling, softly dip/drizzle in melted dark chocolate and sprinkle with pomegranate sugar. Serve warm or cool and store in an airtight jar for four days. 

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also see

also see

Peanut Butter Chocolate Chip Skillet Cookie Recipe