Salted Fudge Brownies

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!

Enjoy! And if you give this Salted Fudge Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 9 servings

Salted Fudge Brownies

Thick and rich salted fudge brownies are incredible. Sweet, chocolaty with a touch of flaked sea salt sends these brownies over the top!

Prep Time: 20 minutes mins

Cook Time: 35 minutes mins

Additional Time: 5 minutes mins

Total Time: 1 hour hr

Ingredients

• 3/4 cup unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 6 tablespoons 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 flaked sea salt, plus more for sprinkling

Equipment

• USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Instructions 

• Preheat oven to 350°.
• 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 with only a trace 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.

Notes

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

Serving: 1brownie, Calories: 422kcal, Carbohydrates: 59g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 158mg, Potassium: 147mg, Fiber: 3g, Sugar: 45g, Vitamin A: 563IU, Calcium: 27mg, Iron: 3mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American