Salted Fudge Brownies
I love a good brownie. To me, they offer one of the best returns on a time and effort investment in the baking world. There is usually no butter to soften, no sink full of dirty bowls, no long hours to wait for them to be ready to eat. You decide you want brownies? You can be eating them in under an hour with very little mess.
With my love of brownies stated, I must say that I like trying different kinds of brownies. Those of you who have followed BoB for any length of time probably already know that. I like them with nuts or caramel or peanut butter or just about anything. When I found this recipe at Food & Wine, I had a “well, duh!” moment and stared at it in disbelief that I’d never made a salty brownie.
This particular brownie is for all of you fudgy brownie fans. They are very dense and chewy. The salt complements the dark chocolate oh-so-well. For those of you who are big believers in the salty/sweet movement, add a little extra salt to the top. Just a light sprinkle before serving them will give them a little more interest.
So, does this recipe fulfill my brownie checklist? Quick preparation? Check. Made in one bowl? Oh, yeah. Ready to eat soon? Well, not exactly. You will have to suffer through a couple of hours of waiting after they’ve come out of the oven. But, believe me, they are worth it.
- 3/4 cup unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup + 2 tablespoons unsweetened cocoa
- 2 cups granulated sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon sea salt
Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.
Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.
Brownies can be refrigerated for 3 days or frozen for a month.
Recipe adapted from Food & Wine.