Chocolate Hazelnut and Caramel Stuffed Brownie Cookies with Pomegranate Sugar. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 45 minutes Prep Time 30 minutes Cook Time 15 minutes Rating 4.03 out of 5 stars (41) Ingredients 36 servings 6 tablespoons unsalted butter4 ounces bittersweet chocolate (chopped, mine was 60%)6 ounces dark chocolate (chopped + extra for dipping later)3 large eggs1/2 cup granulated sugar2 teaspoons vanilla extract2 ounces cream cheese (softened to room temperature)3/4 cup all-purpose flour2 tablespoons dark chocolate/Dutch process cocoa powder1/4 teaspoon baking powder1/4 teaspoon salt36 teaspoons chocolate hazelnut spread36 milk chocolate covered caramels2 tablespoons granulated sugar2 tablespoons flaky sea salt (divided)1 teaspoon pomegranate juice1-2 drops red gel food coloring (optional) Calories DessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateWinterThanksgivingChristmasBudget-FriendlySweetCreamySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Salted Pomegranate Sugar Step 2 Add the sugar and 1 tablespoon salt to a mixing bowl. Add the pomegranate juice and food coloring. Use your hands to mix everything together until the sugar is combined, and red in color (or pink if you did not use the food coloring). Spread the mixture out evenly on the cookie sheet and let dry at room temperature for 2-3 hours. Once dry, mix in the remaining tablespoon of salt. Pour mixture into a jar and seal. Step 3 Chocolate Hazelnut and Caramel Stuffed Brownie Cookies Step 4 In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely. You can also do this over a double broiler. Step 5 In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside. Step 6 In the bowl of your electric mixer, add sugar and eggs, beating on high until pale in color and light and fluffy, about 4 minutes. Add in vanilla extract, cream cheese and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and make sure everything is combined. Now stir in the dry ingredients with a large spatula until fully mixed. Cover with plastic wrap and let sit on the counter for 10-15 minutes to allow the dough to stiffen slightly. Step 7 Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an un-greased baking sheet. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about 1 tablespoon of dough. Flatten the dough slightly into a round and spoon a scant teaspoon of hazelnut spread into the center of the round. Add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel/hazelnut spread and then seal the edges together. Repeat with remaining cookie dough. Bake for 9-10 minutes. Let cool for about 5 minutes on the baking sheet. Step 8 Once cool enough to handle, dip/drizzle lightly in melted dark chocolate and then sprinkle very lightly with pomegranate sugar. Eat warm or let cool and store in an airtight container for up to four days.
