Fudgy Sea Salt Brownies

Around Thanksgiving I had this brilliant idea that I’d really go crazy and do a ton of blog posts for the Christmas season.  Cookies and cakes, pies, and breads, oh it would be just delicious.  Yeah, that isn’t happening.

This is my first blog since my Thanksgiving post, and it’s nearly a Christmas miracle that I’m even finding the time to do this single post.  Besides the “normal” chaos of Christmastime, I’m also preparing for a dance performance this coming weekend which has been a serious time hog.  Not only rehearsals, but I have found myself making – yes making – new costumes for the show.  Aren’t I Suzie Homemaker – baking and sewing?  It may sound that way, but I don’t think many people who actually know me would pin me with that label….

With the limited time I have, I found a quick but delicious recipe for a very fudgy, very rich, sea salt brownie.  I’m still on a quest for the perfect “basic” brownie – this isn’t it because it’s definitely not basic.  But it sure is tasty.  I made two batches and in one I mixed the sea salt in a bit more…don’t do that.  The salt flavor is most apparent when you only slightly swirl the salt into the batter.  In fact, I’m thinking next time I might even sprinkle some additional salt on top and not mix it in at all. 

Fudgy Sea Salt Brownies

3/4 c unsalted butter (1 1/2 sticks), room temperature
2 oz unsweetened chocolate, chopped
1/4 c plus 2 T unsweetened cocoa
2 c sugar
3 large eggs
1 1/2 t vanilla extract
1 c all-purpose flour
1/2 t sea salt

  • Preheat over to 350.  Line a 9-inch cake pan with foil.  Butter the foil.
  • In a large saucepan, melt the butter with the chopped, unsweetened chocolate over very low heat, stirring occasionally. 
  • Remove from heat.  Whisking in one at a time, add cocoa, sugar, eggs, vanilla, and flour. 
  • Pour batter into prepared pan and smooth surface.  Sprinkle salt evenly over the batter and, using a butter knife, swirl the salt into the batter.
  • Bake for about 35 minutes, until the edge is set but the center is a bit soft and a toothpick comes out slightly coated.
  • Cool in the pan at room temperature for about an hour, then refrigerate until very firm, at least another hour. 
  • Lift brownies in foil out from pan and cut.  Serve.

serves: 25
calories: 152

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