Comments on: Salted Caramel Brownies

By: ALilBitofEverything

ALilBitofEverything — Mon, 11 Feb 2013 03:28:42 +0000

I’ve been wanting to try these for awhile, finally did today. The brownies turned out well, but seeing as how I’m a “box brownie” kinda girl (I know, I know) I wasn’t too impressed. However, I could have taken a bath in that Carmel sauce. It was divine! If I were going to do it over, though, I might try reducing the gelatin as some have suggested. I think I would have liked these if it didnt seem like the caramel sauce got lost in the brownies. I put them in a 9×13 pan per the recipe, but the brownie overpowered the caramel rather that the two accentuating one another.

By: jrdf716

jrdf716 — Fri, 28 Jan 2011 15:37:47 +0000

I made these for some girlfriends and everyone liked them. The brownies were the BEST home made brownies I’ve ever made and the caramel was nothing less than addicting but for me I just found that I kept separating them instead of enjoying them together. I felt that the tastes did not “go” together but were divine separately.
This was my first time making caramel and I did NOT use the gelatin and it was super good and very sticky. I will make them again separately but not together.

By: missmarie

missmarie — Sun, 19 Sep 2010 17:05:00 +0000

I also found my caramel to be too gummy. It made the brownies difficult to cut and unpleasantly chewy to eat. I did find however, that I could microwave the brownies for a few seconds and the caramel got nice and runny and hot and the brownies got soft and fudgy and almost saucy. They tasted super good with ice cream!

By: ejmurphy

ejmurphy — Wed, 14 Jul 2010 14:36:01 +0000

I made this recipe again and this time being gun shy used only 1 teaspoon of powdered gelatin – it is too little and the caramel was way too runny. Next time will go with one T and see what happens

By: m1che11eanderson

m1che11eanderson — Tue, 13 Jul 2010 01:57:54 +0000

The brownies were great. I had no luck with the caramel. It was way too glue-like. I will try again after reading the comments and use little – very little – gelatin. In the glue-lik-ness, it was also kind of white. I couldn’t get an amber colour to save my life. I as well had more of a butter sauce.

Will try again and hope for better success on the caramel. Side note – The saltiness was great!

By: stacykd522

stacykd522 — Thu, 03 Jun 2010 16:05:42 +0000

These brownies were amazing! However, I made two batches of the caramel, and neither one worked. The first time, it melted and then went back to sugar and never turned amber. The second time, it melted, bubbled, and was crystalizing again, but never turned amber. I just took it off then. It tasted more like a butter sauce than caramel. What did I do wrong?? Please help!

By: k8treed

k8treed — Tue, 01 Jun 2010 13:35:15 +0000

HELP! I actually had these brownies from Amelie’s and they were heavenly! I was so excited to see the PW put this recipe up and was excited to try it. The brownies turned out great- the flavor and texture are awesome- however the caramel, while it tastes good, resembles rubber more then caramel. I followed the directions exactly- what did I do wrong? Why does it seem everyone else is having such positive results?? I used the 2 packets of the gelatin but I added water to the gelatin- and it made a big rubbery glob…is that right? I’ve never worked with the stuff before. Is there anyone that can offer some help? These brownies are so delish and I’d love to be able to make them at home! Thanks!

By: lmf369

lmf369 — Tue, 01 Jun 2010 05:11:16 +0000

I made 2 batches of these at the same time seperately to serve at 2 different BBQs (i.e. didn’t double the receipe). The first batch the caramel was more opague, but hardened enough to eat without being all sticky and all over the place. The second batch the carmel looked beautiful! And when we cut into the browines it was so sticky and gooey we could barely serve them. We had to eat the with a knife and fork. The only thing I did different was stir the water and sugar on the 2nd batch. DO NOT STIR!!! Just pour in the water and sugar and leave on the stove, no matter how tempting. Not even once around the pan. Just leave it. I had it on medium temperature. It took a little bit of time to turn amber, but I stayed and watched it so it could’ve seemed longer. Everyone LOVED these! I will definitely make these again. It feels like a lot of salt when you’re measuring it out, but it definitely doesn’t taste overly salted. Love these!

By: sumdot

sumdot — Sat, 29 May 2010 20:12:50 +0000

I made the caramel last night. I did the exact measurements but it went quite dense (not spreadable or saucy at all), I will have to warm up a bit to be able to spread it onto the brownies. ‘ejmurphy’ suggests to use 1.5 packages of Knox, I did 1 tbsp + 1tsp and next time I would only use 1 tbsp. I used a course Kosher salt and it didn’t really de-solve, which I think will be nice but not sure if it was suppose to.
Also, I took the sugar and water mixture when it had a definite Amber color, but I would take off when it’s a light amber because it keeps cooking after and it ended up being quite dark.
I am making the brownies tonight, so hopefully they turn out! Fingers crossed!

By: sumdot

sumdot — Sat, 29 May 2010 20:10:55 +0000

Also, I took the sugar and water mixture when it had a definite Amber color, but I would take off when it’s a light amber because it keeps cooking after and it ended up being quite dark.

I am making the brownies tonight, so hopefully they turn out! Fingers crossed!