I’ve been loving the sweet and salty combo lately. You might remember these Seven Layer Bacon Bars I made last week. This time, I decided to make some Salted Chocolate Brownies. Nothing is more delicious than a chewy, homemade brownie – except if you add a touch of sea salt on top! A sprinkling of sea salt gives these brownies an incredible flavor. Once again, fireworks will go off in your mouth when you taste the chocolate and salt combo. These are perfect to share with your friends, co-workers, family or keep all to yourself.
What is your favorite sweet and salty combo?
- 1 1/2 sticks unsalted butter
- 2 ounces unsweetened chocolate, finely chopped
- 1/4 cup plus 2 tablespoons unsweetened cocoa
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon Maldon sea salt, plus extra for sprinkling
- Preheat the oven to 350°. Line a 9-inch square metal cake 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. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
- Bake the fudge brownies in the center of the oven 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. Sprinkle the warm brownies with a pinch of sea salt and let cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature. Make Ahead The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.