The Salted Caramel Brownie

I’m sure many of you know all about Amelie’s and their famous salted caramel brownie!  I have yet to go to this wonderful bakery (yes, I know! I must be crazy not to have gone yet!) So I thought I would at the very least bring a bit of their bakery to my home.  I saw back in 2009, the recipe to their famous brownie and was tempted to make it.  I had plenty of excuses to try it out, but then it was forgotten about.  

My Mom’s birthday came around again and I know this is her very favorite dessert.  I told myself, enough!  Time to create this dessert and no more delays.  I told my Mom about it and she said, “but there is a double boiler involved, but the caramel is difficult to make…”  

My friends, do not let a double boiler get in the way.  It’s not a difficult process to handle; put a glass bowl over a pot of very little boiling water and place the chocolate/butter in the bowl to melt.  Don’t let water get into the bowl!  It’s oh so yummy…  The smells that permeated the house was totally worth it.   As far as the ever particular caramel goes, I will tell you, that was the only process I was anxious about.  Please use a tall pot so you don’t burn yourself or cause a big mess.  There is a huge bubbly concoction that happens when you place the hot cream into the boiling sugar/water mixture.  Pour slowly so you don’t burn yourself.  Okay, let’s talk Gelatin! Yes, I did use 2 Tbsp. as it calls for (basically 2 packets.)   The key is, when you take the boiling caramel mix off the burners, you then add the cold water to the powder gelatin (in a separate cup) and stir maybe 3-4 stirs to dissolve and dump quickly into the caramel mixture.  Don’t prep this whatsoever and it works just fine.  Stir it up and pour over the already cooled brownies.  It should set up just fine.  

I encourage you to try it out!  For more tips by Amelie’s, check them out on Charlotte Magazine’s write up.  Thanks! 


  • 6 ounces unsweetened chocolate, chopped
  • 3/4 cup unsalted butter, cubed
  • 2 cups granulatedsugar
  • 3 large eggs
  • 1 cup unbleached all-purpose flour
  • 1 3/4 cup salted caramel glaze (see below; 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

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.

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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