SALTED CARAMEL BROWNIES

Steps:

• Note: Many have reported problems with the gelatin in the caramel sauce. For this reason, I'd recommend either leaving out the gelatin OR decreasing the amount by quite a bit.
• FOR THE BROWNIES:
• Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.
• In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.
• In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
• Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
• Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.
• FOR THE CARAMEL GLAZE:
• In a small saucepan over low heat, warm heavy cream. Do not boil.
• In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color---not too dark, but definitely amber. Remove pan from stove.
• Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.
• TO FINISH:
• Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.
• ***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***