Mmmmmmmmmmmmmm…sorry that What I Ate Wednesday is two days late. I was a little busy falling in love with Salted Caramel Brownies.
Before I even get into the recipe, I’m going to need for you to do a few of things: 1) decide where these brownies are going when they’re done because if you keep them around you will eat ALL of them; 2) put on your fat pants. Even if they have a destination, you’re gonna want to eat a few; 3) be patient. This isn’t a quick recipe and it involves a lot of waiting. Maybe use the waiting time to get in some good cardio time so you don’t feel bad later? Hahaha.
Okay, are you ready?
I would like to interject here to apologize for the lack of photos. I got so caught up in the baking and eating (and having a mild panic attack trying to figure out how to get rid of them) that I forgot to take any photos.
If your from Charlotte you’ve (I hope) heard of or been to Amelie’s. If not, Amelie’s is this cute French bakery that sells the most delicious pastries and chai tea lattes. My (and many people’s) favorite is their Salted Caramel Brownie. Need proof? Google “Amelie’s Salted Caramel Brownie.” They even sell bumper stickers that say SCB on them. Yes, it’s that good.
A few weeks ago I decided to brave making my own salted caramel brownies. I searched on Pinterest for the perfect recipe for HOURS. I eventually happened on the legit Amelie’s recipe. (Note: had I used the brain God gave me, I would have googled “Amelie’s Salted Caramel Brownie and been instantly taken to their website, where they share the recipe).
Anyway, I was immediately discouraged. The recipe called for GELATIN! The only gelatin I was familiar with was red and jiggled and went by the name Jello (j-e-l-l-o). Don’t judge, you know you just sang the jingle too. At first I debated just skipping the gelatin all together after reading comments saying that it made their caramel too gummy. Finally I decided, “hey, if this is how Amelie’s does it, then so will I!” The only thing I changed is that I used half the amount called for , and afterwards realized I should have used all of it so my caramel would set better.
Well, you’ve had enough of me blabbing so here’s the recipe:
again, I’m so sorry for the lack of photos!
Amélie’s Signature Salted Caramel Brownies, Home Version
Yields 24 brownies
6 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter, cubed
2 cups granulated sugar
3 large eggs
1 cup unbleached all-purpose flour
1 3/4 cup salted caramel glaze (see below)
Heat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or cooking spray.
In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.
In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 30 minutes
Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square
Salted Caramel Glaze
1/2 cup heavy cream
2 cups granulated sugar
1/2 cup water
1/4 cup unsalted butter, cubed
2 teaspoons fine sea salt
2 tablespoons powdered gelatin, combined with 1/4 cup cold water
In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.
Note: I covered these and put them in the fridge overnight to let the caramel set well before I cut them. If you don’t, your caramel will be VERY hard to deal with.