Salted Fudge Brownies

Posted by Dawn on February 7th, 2014 . Filed under: Brownies, Chocolate, Desserts .

It’s no secret that homemade brownies are way better than boxed versions and I love finding new, easy recipes so that I can enjoy homemade brownies with not much more work than making a recipe from a box.

These brownies have it all.  They are easy to make, have a nice combination of sweet and salty, and are fudgy-my favorite kind of brownie.  I’ve actually made these brownies four times already-all for different events-and they have been a hit every time.  The hardest part is waiting for them to cool-but don’t be tempted to skip those steps because they really are worth it! (I might have tried a bite here and there along the way and the end result was definitely the best!)

Salted Fudge Brownies

1 and 1/2 sticks unsalted butter
2 ounces unsweetened or semi-sweet chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
1 cup granulated sugar
1 cup light or dark brown sugar
3 large eggs
1 and 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt

Preheat oven to 350°F.

Line an 8×8 inch or 9×9 inch square baking pan with foil; generously butter or grease the foil.

In a large saucepan set over low heat, melt the butter and unsweetened chocolate. Stir occasionally until completely combined and smooth.

Turn off the stove and remove the saucepan from the heat. Whisk in the cocoa until it is fully incorporated. Do the same with both sugars, eggs, vanilla and flour. Be sure to add in each ingredient individually and completely mix them in before adding the next one.

Transfer the batter into the prepared baking pan and smooth the surface using a spatula. Evenly sprinkle the sea salt over the top of the batter. Using a spatula or knife, swirl the salt into the brownie batter.

Bake the brownies in the center rack of the oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.

Remove the brownies and set on a wire rack to cool for at least 1 hour. Cover the pan with plastic wrap and set in the refrigerator to cool for an additional hour.

After the brownies have been chilled, cut them into 16 squares (or desired size squares) and serve at room temperature.

The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
Source: Eva Bakes, originally from Kate Krader via Food and Wine

2 Responses to Salted Fudge Brownies

  1. Eva

    Oh my – these brownies. Aren’t they the BEST? I’ve made them several times too, and they can even hold up to some add-ins like caramels. I’m thrilled that you enjoyed these!

  2. Monica

    Oh man, I love how fudgy these are, Dawn! I love, love, love brownies – I make them all often and I’ve learned to stash them in the freezer. I haven’t really met a brownie I didn’t like but yours are easy to love! The texture looks so good and the salt is a great addition.

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