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Amelie’s French Bakery in North Carolina has been known for their Salted Caramel Brownies since they first opened their doors. The recipe was printed in Charlotte Magazine and supplied by Amelie’s. I'm posting here for safe keeping. When making these brownies here are some important tips: * Be sure to use foil to line your pan. Be sure to butter the foil well ; really well, this way you can lift the entire sheet of brownies out of the pan and onto a cutting board to cut into bars, which will allow you to make cleaner cuts and make prettier brownies. * Do not overbake. It's suggested to bake the brownies for exactly 25 minutes, but keep an eye on them. * For the caramel, be sure to babysit the water and sugar mixture when boiling. It starts turning light brown after 5 minutes or so, and turns amber quickly after that. * Chill the brownies to set the caramel. * You may choose cut and place individual brownies in paper muffin/cupcake tin liners. It prevent brownies from sticking together. ******PLEASE NOTE: TIMES ARE ESTIMATES ONLY******
Units: US | Metric
Serving Size: 1 (72 g)
Servings Per Recipe: 24
The following items or measurements are not included: