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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


  1. Preheat oven to 350 degrees F. Grease or foil a 9" by 9" square baking pan.
  2. In a medium saucepan, melt the butter and unsweetened chocolate over low heat stirring until combined thoroughly.
  3. Remove from heat and one at a time mix in cocoa, sugar, eggs, vanilla and flour.
  4. If desired, fold in the chocolate chips. If needed, add the milk or light cream and combine.
  5. Pour batter into the prepared pan and smooth.
  6. Sprinkle with salt. Using a butter knife, swirl in the salt.
  7. 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.

Select quotes #2.

You are responsible for your rose.