Salted Fudge Brownies

I shared this recipe back in April, but it’s worth repeating during the holidays. Enjoy!

Sinful Salted Fudge Brownies

Rich, decadent and too good to be eaten often!

Ingredients:

1 and a 1/2 stick unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 and 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt (I used course Kosher salt)

Preheat oven to 350. Line a 9-inch square metal cake pan with foil, draping foil over edges. Lightly butter foil and set aside.

In a large saucepan, melt butter with unsweetened chocolate over low heat, stirring occasionally.

Remove from heat when melted. Whisking in one at a time until thoroughly incorporated add cocoa, sugar, eggs, vanilla and flour.

Pour batter into the prepared pan and smooth the surface. Sprinkle salt evenly over the batter.

Using a butter knife, swirl salt into the batter.

Bake the brownies in the center of the oven for about 35 minutes, or until the edge is set but the center is still a bit soft. A toothpick inserted in the center should come out coated with a bit of the batter.

Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift brownies from the pan and peel off foil. Cut brownies into 2-inch squares and serve at room temperature.

Enjoy!

Recipe from Food & Wine.

Go exploring! You may enjoy these previous posts.

No Comments