Brownie Rounds Sandwiched with Salted Caramel - made May 10, 2012
These are so easy I almost didn't blog about them. Take your favorite brownie recipe (just please either don't use a mix or don't tell me if you did, ha - I used this one), bake it in a slightly larger pan than the original recipe calls for, i.e. for a brownie recipe calling for an 8 x 8" pan, use a 9 x 9" pan, making sure you line the pan first with foil so you can lift the brownies out of the pan intact. The goal is to have a thin brownie. Note: I hardly ever say that but when you're going to make brownie sandwiches, you don't want the sandwich halves to be too thick or the finished product will be difficult to eat.
Get a small cookie cutter, either round, oval, square or rectangle and cut out the brownie shapes. Make sure the brownies are completely cool. These also work best with brownies that don't bake a thick top crust so it's easier to cut out the shapes without any top crust crumbling. Sandwich the pieces with salted caramel or your favorite filling. The challenge with the caramel is it often oozes out between the pieces. I solved the messy issue by putting the sandwiched brownies in mini muffin cups. It isn't the prettiest dessert I've made but fudgy brownies and oozing caramel - really, who's going to complain?