Salted Caramel Brownies

Amelie's Salted Caramel Brownies

- as published in the Oct 2009 issue of Home & Garden

see also this article online

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; prepare glaze when brownies are cool)

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.

Tip: Gelatin is no harder to use -- or find -- than JELL-O. Often, gelatin is "bloomed," that is, sprinkled over cold water to hydrate it, before use to make it easier to blend.

Tip: Don't be afraid of caramel. It just needs attention—it will reach the dark amber stage quickly once it starts to color—and a tall pan to prevent splattering when you add the cream and butter.

Tip: High-butterfat European butter—like the Plugrá brand used at Amelie's—produces a more luxurious brownie and creamier caramel.

Tip: If you love to bake, invest in a digital kitchen scale. It's more precise—and means fewer measuring cups to clean.

Tip: It's all about the chocolate. Baker's unsweetened baking chocolate is fine; Valrhona unsweetened chocolate is excellent.

Tip: 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.

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.

Cheesy Potatoes

CHEESY POTATOES - from a friend on facebook

ingredients
2 lb. bag frozen hash browns (I use the shredded ones)
1 can cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
some crushed up corn flakes

Spread the frozen hash browns in an 9 x 13 inch baking dish. Mix soup, sour cream, and cheese in a bowl. Pour mixture over hash browns. Pour melted butter over the top of the mixture and sprinkle with crushed corn flakes.

Cover with aluminum foil and bake for approx. 1 hour at 350 degrees or until bubble and warm. Remove foil for the last 15 minutes.