Salted Fudge Brownies


Oh. My. God. If I ever feel like a sweet hit, I know to turn to the Bake or Break blog.  It’s anonymous Southern author regularly delivers the most beautiful photographs and recipes, and anyone as passionate about delicious chocolatey treats as she is is alright by me. She apparently sourced this recipe for Salted Fudge Brownies from the website of Food and Wine magazine. I don’t mind where it came from – these brownies are fantastic, and the recipe follows after the jump.

I actually made these for the Very Merry Unbirthday Tea Party we’re having for my niece Bella this Sunday. But guess what … I’m going to have to make another batch, because what with tasting and testing and so on, I’m not sure there’s going to be enough left.

Salted Fudge Brownies

  • 170g unsalted butter
  • 60g unsweetened chocolate, chopped
  • 1/4 cup + 2 tablespoons unsweetened cocoa
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup plain flour
  • 1/2 teaspoon sea salt
  1. Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
  2. Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.
  3. Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
  4. Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

Cooks Notes: Brownies can be refrigerated for 3 days or frozen for a month.

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~ by swalloworspit on May 25, 2010.

2 Responses to “Salted Fudge Brownies”

  1. SWALLOW, SWALLOW, SWALLOW. Why else do you think I had to make another batch for the weekend’s celebrations?

  2. Oh my. I’m salivating and moist at the same time. Can’t wait to smash these babies down. Do they also work with some added….um….greenery?

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