SALTED CARAMEL BROWNIES

Salted Caramel Brownies image

How to make Salted Caramel Brownies

Provided by @MakeItYours

Number Of Ingredients 15

Previous Next

Ingredients

**Slightly Adapted From An Amelie's-provided Recipes In Charlotte Magazine
FOR THE BROWNIES:
6 ounces, weight Unsweetened Chocolate, Chopped
3/4 cups Unsalted Butter, Cut Into Pieces
2 cups Sugar
3 whole Eggs
1 cup All-purpose Flour
_____
FOR THE CARAMEL GLAZE:
1/2 cup Heavy Cream
2 cups Sugar
1/2 cup Water
1/4 cup Unsalted Butter, Cut Into Pieces
2 teaspoons Kosher Salt
2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water

Steps:

Note: Many have reported problems with the gelatin in the caramel sauce. For this reason, I'd recommend either leaving out the gelatin OR decreasing the amount by quite a bit.
FOR THE BROWNIES:
Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.
In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.
In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.
FOR THE CARAMEL GLAZE:
In a small saucepan over low heat, warm heavy cream. Do not boil.
In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color---not too dark, but definitely amber. Remove pan from stove.
Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.
TO FINISH:
Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.
***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***