Salted fudge brownies.
It appears I'm baking a lot lately. I suppose that's because I'm rummaging through all my saved recipes and planning out my fall adventures. Looks like those adventures are going to be mighty different this year with a lot less time to roam the apple orchards and pumpkin patches. So I baked brownies. A year-round, universally delicious treat. With sea salt. There are no other words.
Salted Fudge Brownies (adapted from Bake or Break)
- 1-1/2 sticks unsalted butter
- 2 ounces 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 flour
- 1 cup chocolate chips (optional)
- 1/4-1/3 cup milk or light cream (if needed)
- 1/2 teaspoon sea salt
- Preheat oven to 350 degrees F. Grease or foil a 9" by 9" square baking pan.
- In a medium saucepan, melt the butter and unsweetened chocolate over low heat stirring until combined thoroughly.
- Remove from heat and one at a time mix in cocoa, sugar, eggs, vanilla and flour.
- If desired, fold in the chocolate chips. If needed, add the milk or light cream and combine.
- Pour batter into the prepared pan and smooth.
- Sprinkle with salt. Using a butter knife, swirl in the salt.
- Bake for 30-35 minutes or until the center tests clean.
Servings depend on how big you cut your brownies! Keep for 3 days. Best at room temperature with a cold glass of milk or a steaming hot cup of coffee.
*I actually didn't have any unsweetened chocolate on hand. Instead, I mixed 3 tablespoons of unsweetened cocoa powder with 1 tablespoon of vegetable oil in place of 1 ounce of chocolate.