Instructions

• In a large bowl, stir together 18 ounces (510 g) brownie mix, 2 large eggs (100 g), and 1/4 cup (57 g) melted unsalted butter until a uniform dough forms.
• Tightly cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• While the dough chills, cut each of the 12 soft caramel squares in half to make 24 pieces and set them aside.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• After chilling, scoop a heaping tablespoon of dough (or use a tablespoon scoop). Flatten the dough slightly, place one halved caramel in the center, then wrap the dough completely around the caramel and roll into a ball. Repeat until you have 24 filled cookie balls.
• Place the cookie balls on the prepared baking sheet, leaving about 2 inches between each cookie.
• Bake for 11–12 minutes, until the edges are set.
• Immediately after removing the cookies from the oven, sprinkle each with coarse sea salt to taste.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling before serving.