Thick and rich salted fudge brownies are incredible. Sweet, chocolaty with a touch of flaked sea salt sends these brownies over the top!
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.
My overall opinion of this recipe is that the brownies were definitely fudgy. However when you taste the salt hits your tong and with the chocolate it was unbelievable.
To Make These Salted Fudge Brownies You Will Need:
- 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 granulated 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
Then, line with foil…
And then 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.
Add 2 ounces of (chopped) unsweetened chocolate with the 1-1/2 sticks (3/4 cup) of butter and heat on the lowest possible setting on you stove top until melted, stirring occasionally. Remove off the heat when completely melted.
Gather and measure the remaining ingredients.
Next add in the 1/4 cup plus 2 tablespoons unsweetened cocoa powder, 2 cups granulated sugar, and vanilla.
The chocolate most likely has cooled a bit, so quickly next whisk in one egg at a time.
Whisking thoroughly after each egg addition until thick and smooth.
Then add in 1 cup of flour.
And then whisk some more until the batter resembles, well brownie batter.
Then pour the batter into the prepared baking pan.
Next, spread it all out using any kind offset spatula.
Now you grab the half teaspoon of flaked sea salt.
And then sprinkle it all over the brownie batter.
Then with a dull knife swirl the salt into the batter. Bake in a preheated 350° 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 heck do I do with this knife covered in chocolate brownie batter?
You eat it! And I apologize for the unclear picture I just ate the brownie batter and my eyes were rolling back in my head.
Then let cool for one hour on your counter then move to the fridge for another hour longer.
Finally, 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!
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