“Sea Salt Fudge Brownies”

Who doesn’t love a great brownie? I used to make these brownies only at the holidays. But I get requests for this chocolatey, salty creation from coworkers so they have become a year around treat. When you taste my Sea Salt Fudge Brownies the reason I love this recipe so much will be clear. Based on a recipe found years ago when baking with sea salt first became really popular.

These brownies bake up in an 9-inch square pan. So when you want just a small sweet treat for yourself or the whole family, this is it. Most brownie recipes bake in a 13×9 baking pan which can be too much. How awesome! Yet brownies are perfect anytime, the perfect touch of sweet in anybody’s book especially for kids. The delicate salty crunch on top is divine as a result bringing a whole new dimension to a brownie.

Sea Salt Fudge Brownies

Sea Salt Fudge Brownies are just that fudgey in texture. Not at all cake-like but dense and chewy. Sounding good right about now. These brownies make a great addition to other dessert treats like a Hot Fudge Brownie Sundae. Now I know I’ve you thinking about one on a hot summer evening. It’s National Ice Cream Month by the way so why not grab your favorite ice cream bake up a pan of Sea Salt Fudge Brownies. Grab some hot fudge sauce, caramel, whipped cream, nuts and cherries. Hungry mouths await. Happy Baking!

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Sea Salt Fudge Brownies

1 ½ sticks unsalted butter

2 ounces unsweetened chocolate, finely chopped

¼ cup plus 2 tablespoons unsweetened cocoa

2 cups sugar

3 large eggs

1 ½ teaspoons pure vanilla extract

1 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon flaked sea salt, for sprinkling

Preheat oven to 350*. Line a 9-inch square metal cake 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. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla, flour, and 1/2 t. salt.

Pour the batter into the prepared pan and smooth the surface. Sprinkle remaining 1/2 t. sea salt evenly over the batter. Using a butter knife, swirl the salt into the batter. I do not swirl in batter, just sprinkle on top for effect and texture.

Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little batter. (Sprinkle additional 1/4 teaspoon sea salt over hot brownies straight from the oven, if desired). Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off foil. Cut the brownies into 16 squares. Serve at room temperature.

Note: Make ahead; the salty fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.

 
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Michelle Heyden Written by: