Fresh on the heels of the salted caramel bars, I’m back with another dessert guaranteed to raise your blood pressure and lower your life expectancy.
I promise, they’re worth it.
Salted Fudge Brownies are my Valentine to those of you who, like me, can never get a brownie fudgy enough. It could be half-raw and oozing in the middle, and I’ll think, “It’s pretty good…but can’t it get more fudgy?!”
These babies finally answer that question: NO. They cannot possibly be more fudgy. They’re decadent and dense and loaded with chocolate flavor. The only thing that saves them from being chocolate overkill is the generous portion of salt in the batter, which cuts through the richness of the chocolate. But the real star is the flaked sea salt on top, that add the occasional crunch and pop of pure salty bliss.
I gifted these to a few friends as an early Valentine’s present, and I do believe it’s the best idea I’ve ever had. Everyone loved them. Of course, you don’t have to cut them into heart shapes, but if you do, I have it on good authority that the resulting brownie scraps make a delightful mid-morning snack. If you’re in to that kind of thing.
Happy early Valentine’s Day, Fudge-o-holics!
- 6 oz (1.5 sticks) Butter
- 2 ounces unsweetened chocolate, finely chopped
- ¼ cups plus 2 tablespoons unsweetened cocoa powder
- 2 cups sugar
- 3 whole eggs, room temperature
- 1 cup all-purpose flour
- ½ tsp fine sea salt
- ½ tsp large-flaked sea salt
- Preheat the oven to 350°. Press a piece of foil inside a 9x9 pan, and spray the foil with cooking spray.
- Melt the butter with the unsweetened chocolate in the microwave, stirring occasionally, until the butter and chocolate are entirely melted. Whisk to combine.
- Add the sugar and cocoa powder and whisk until they're incorporated. At this point the mixture will look grainy and not very appetizing. Add the eggs one at a time, being sure to whisk well after each addition. With each egg added, the mixture will get smoother and shinier, and after all 3 have been added and the batter has been well-mixed, the graininess should be gone.
- Add the vanilla extract, then stir in the flour and fine sea salt until any dry streaks disappear.
- Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the remaining large-flaked sea salt over the top of the brownies.
- Bake 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 of the batter. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. Lift the brownies from the pan and remove foil. Cut the brownies into 12 or 16 squares, or use a cookie cutter to make shapes.