Salted Fudge Brownies

Did I ever mention that I’m a food magazine hoarder? Probably not, but I am… well those and recipes I print off the internet. I have endless pages of recipes and magazines clippings on top of my massive collection of Bon Appétit, Martha Stewart and Food & Wine magazines. Probably ones I’ll never make, but would like to think I will.

Please tell me I’m not the only one!?


In the latest Food & Wine “Our Best New Classics” issue, on the very last page, the very last recipe was this very Salted Fudge Brownie recipe. I’m not sure if it was the fudge in the title or the large flakes of sea salt that adorned the brownies.


In this brownie recipe, Food & Wine, recommends Maldon Sea Salt. I found myself on the hunt for this sea salt. Grocery stores, specialty stores and markets you name it. Never mind the fact that I have two different sea salts in my cupboard… I had to have that very sea salt that was resting on those heavenly fudgy brownies!

*sigh* No luck.

I gave up but only because I found this:


It is superb! The flakes are in the shape of pyramids, well the ones that aren’t broken. The pyramid shape forms naturally, in pans after an extended periods of time… then tah-dah! Beautiful shimmering salt pyramids! Well that’s what the back of the Falksalt box reads anyways.

My overall opinion of this recipe is that the brownies were; definitely fudgy {as long as they aren’t over baked}, but to me they were a deliciously chocolaty… until you taste the salt… then I was like “Hell yes these are GOOOD”.

Will I make these again? But of course!

Strong work Food & Wine Mag, this one’s a keeper!


Here are the simple ingredients you will need.


You will also need an 8×8 or 9×9 square baking pan.


Line with foil…


And grease it down with your saved butter wrappers or just some softened butter and a piece of paper towel should work. You can set the pan aside and get cracking on the brownies.


You are going to need 2 ounces of unsweetened baking chocolate. Since these were fancy brownies… I decided to go with a fancy chocolate… plus it was on sale!


I only needed half the bar.


Doesn’t this look like it would taste like heaven? ERRRRNT! Needs some serious sugar action!


But first you’ll have to toss the two ounces of {chopped} unsweetened chocolate with the stick and a half of butter and heat on the lowest possible setting on you stove top until melted, stirring occasionally. Remove of the heat when completely melted.


Meanwhile get the other ingredients measured out and ready to go.


Whisking after each one; add the unsweetened cocoa powder and vanilla.


Next add in all the sugar and stir to combine.


The chocolate most likely has cooled a  bit, so quickly and carefully whisk in one egg at a time.


…Whisking thoroughly after each egg addition until thick and smooth.


Add in the flour…


Whisk some more until the batter resembles… well brownie batter!! Shocker!


Pour the batter into the prepared baking pan.


Spread it all out using any kind offset spatula.


Now you grab the half teaspoon of flaked sea salt… eeeek this is so exciting!


…and sprinkle it all over the brownie batter.


Then with a dull knife swirl the salt into the batter. Bake in a preheated 350 degree oven for 35 minutes. In the recipe, it states that when you insert a cake tester it should come back with a little of the batter on it. So be careful not to over bake!


And now you are probably wondering what in the hell do I do with this knife covered in chocolate brownie batter?

It can’t go to waist… and there is that whole bag of sea salt. hmmm. Dilemma… dilemma.


You clean it!

{I apologize for the unclear picture I just ate the brownie batter and my eyes were rolling back in my head}


Let cool for one hour on your counter then move to the fridge for another hour longer.


Cut into squares and sprinkle with more sea salt!


You will love yourself for making these and those around you will love you too!


Look how moist and fudgy!


These were something else! The salt really compliments the chocolate… and a tall glass of ice cold milk would compliment this brownie!


Print

Salted Fudge Brownies

Ingredients:

1-1/2 sticks of Unsalted Butter

2 ounces of Unsweetened Chocolate, Chopped

1/4 cup plus 2 tablespoons of Unsweetened Cocoa Powder

2 cups Sugar

3 large Eggs

1-1/2 teaspoons Pure Vanilla Extract

1 cup All-Purpose Flour

1/2 teaspoon of Large Flaked Sea Salt, plus more for sprinkling

Recipe from Food & Wine Magazine

Directions:

Preheat oven to 350 degrees. Line a 8x8 or 9x9 metal pan with foil, draping the foil over the edges. Lightly butter the foil.

In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat when melted. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, vanilla, eggs and flour. Pour the batter in the prepared cake pan and smooth the surface. Sprinkle with the half teaspoon of sea salt evenly over batter. Using a butter knife, swirl the salt into the batter.

Bake in the center of the oven for about 35 minutes, until the edges are set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let cool at room temperature in the pan for one hour, then refrigerate just until firm, about 1 hour longer. Lift the brownie from the pan and peel off the foil. Cut into squares, sprinkle with sea salt if desired and serve the brownies at room temperature.

Make Ahead: The brownies can be refrigerated in an airtight container for up to 3 days and frozen for up to one month.

 

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15 Responses to “Salted Fudge Brownies”

  1. #
    1
    BakingWithoutaBox — December 14, 2010 at 4:24 pm

    That shot of the broken chocolate bars. Heavenly. And then the decadent sweet of the fudge with the salt, wow. Just wow.

  2. #
    2
    Haley — December 14, 2010 at 4:59 pm

    These look delicious, I need to get myself some sea salt!
    Don't worry, I am terrible when it comes to hanging onto food magazines too.

  3. #
    3
    Jane — December 15, 2010 at 12:11 pm

    I just received an offer to subscribe to Food & Wine magazine for $6 for the year. Writing a check now! Lovely recipe!

  4. #
    4
    Nichole — December 15, 2010 at 2:03 pm

    Ohhh, I was able to taste these (or two of these). They were great!

  5. #
    5
    El Oteador de los Mercados — December 15, 2010 at 5:12 pm

    Information very well explained and interesting.

  6. #
    6
    melissa — December 16, 2010 at 1:15 am

    looks delicious and your photography is amazing!

  7. #
    7
    Indie.Tea — December 17, 2010 at 8:08 pm

    You are not the only one (I hoard them too). And your brownies look delectable and so decadent. Salt + chocolate = a bit of heaven.

  8. #
    8
    oliepants — December 20, 2010 at 8:03 pm

    Your brownies look perfect!! I have to try this – I can already tell by the pics that it's moist and very fudge-y!

  9. #
    9
    Punctuation Mark — December 23, 2010 at 3:04 am

    yum!!! these look absolutely decadent!!!

  10. #
    10
    Vicki G — December 23, 2010 at 5:15 am

    Made these tonight. They are awesome. I love how they are crispy on top and chewy in the center. I will definitely make these again. Sitting here now enjoying them with a glass of port. Thanks for sharing the recipe.

  11. #
    11
    Laurie @simplyscratch — December 23, 2010 at 7:43 am

    Omg! Vicki I'm so jealous… wish I had wine when I made these… next time… for sure!

  12. #
    12
    Laurie @simplyscratch — December 23, 2010 at 7:44 am

    Indie.Tea who whould have known that big hunks of sea salt on a chocolate brownie could be so damn good?

  13. #
    13
    chellbellz.com — February 28, 2011 at 1:14 am

    umm that looks so yummy

  14. #
    14
    Tine — March 16, 2011 at 3:23 pm

    I'm so excited about this recipe!
    Gonna make it soon!

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