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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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From the famous Amelie's French Bakery **High-butterfat European butter like the Plugrá brand used at Amelie's produces a more luxurious brownie and creamier caramel. Ingredients:
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 (prepare glaze when brownies are cool) |
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 |
Directions:
1. Brownies:
2. 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. Don't overbake the brownies. When ready, a little bit of brownie crumb will stick to a toothpick inserted into the center of the pan. Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square.
3. Salted Caramel Glaze:
4. 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.
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