Monday, February 14, 2011
I hope your Valentine’s Day is filled with lots of sweet treats! The first of two posts today is one that I made for my valentine! As soon as I saw these at Eat Live Run, I knew I had to try them! They are so decadent. However, when I say “Salted Fudge Brownies”, almost everyone has said “salted?” To which I respond, “yes, salted!!” The salt actually brings out the deep chocolate flavor but also keeps it from being overpowering. They are so soft and chewy, you won’t want to stop at one. I brought some to work with me today and everyone is already asking for the recipe!
- 1 1/2 sticks unsalted butter (real butter!)
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon (+ extra for sprinkling) Maldon sea salt (I used Morton Sea Salt as I couldn’t find Maldon)
1. Preheat the oven to 350 degrees.
2. Line a 9-inch square baking dish with aluminum foil, allowing the foil to drape over the edges (you will want this for easy removal) and generously butter the foil. I say generously because the batter is sticky and thick and it will be easier to remove the foil if it is well-buttered!
3. In a saucepan over low heat, melt the butter with the unsweetened chocolate; stir occasionally until melted. Remove from the heat and ensure that the butter and chocolate are combined. One at a time, whisk the cocoa, sugar, eggs, vanilla, and flour, until well-blended.
4. Pour the batter into the prepared pan and smooth the surface. Again, it will be thick, don’t worry, this ensures that some will be left on the spoon for your enjoyment!
5. Evenly sprinkle the salt over the batter and swirl it into the batter using a butter knife. And then sprinkle a little more!
6. Bake for 35 – 40 minutes. The edges will be set and pull away from the pan but a toothpick inserted into the center will come out coated with a little batter. Let the brownies cool for one hour at room temperature and allow them to set in the fridge for another hour, just until they are set.
7. Lift the brownies out of the pan by the edges of the foil, cut into 12 or 16 pieces and serve at room temperature.
Originally from Food and Wine Magazine