Ingrédients pour Amelie's Salted Caramel Brownies
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Comment préparer Amelie's Salted Caramel Brownies
- Preheat oven to 325°F (160°C).
- Line a 9x13 inch baking pan with foil, leaving an overhang on the sides for easy removal. Butter the foil generously.
- In a double boiler (or heat-safe bowl set over a pan of simmering water), melt 12 ounces of bittersweet chocolate and 1 cup (2 sticks) of unsalted butter, ensuring the water doesn't touch the bottom of the bowl. Stir until smooth.
- Remove from heat and stir in 2 cups granulated sugar until well combined.
- In a separate bowl, lightly whisk 4 large eggs.
- Gradually whisk the eggs into the chocolate mixture until fully incorporated.
- Add 1 ½ cups all-purpose flour and mix until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before glazing.
- While brownies cool, prepare the caramel glaze:
- In a small saucepan, heat 1 cup heavy cream over low heat until hot but not boiling.
- In a separate tall saucepan, combine 1 ½ cups granulated sugar and ¼ cup water over medium-high heat. Do not stir. Cook until the mixture turns a dark amber color (about 5-7 minutes).
- Carefully whisk in the hot cream (it will bubble up!), 4 tablespoons unsalted butter, and ½ teaspoon sea salt. Stir until smooth.
- Remove from heat and stir in 1 teaspoon of powdered gelatin (bloom the gelatin according to package instructions before adding).
- Pour the caramel glaze over the cooled brownies and refrigerate until set (at least 2 hours).
- Lift the brownies from the pan using the foil overhang. Slice into approximately 2-inch squares.
- Optional: Place individual brownies in paper muffin liners for easy serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
133g
Fat
42g
Carbs
13g
