posted in Brownies

Salted Fudge Brownies

Salty + sweet is a match made in heaven. If you’ve never tried it, you simply must trust me and give it a go. Picture this… super fudgy, chocolatey, velvety brownies… sprinkled with a bit of flaky sea salt. Yes, that’s what these are: Salted Fudge Brownies

Here’s the how-to:

Melt butter and unsweetened chocolate.

Heat turned off at this point, add unsweetened cocoa.

Then add the sweet… a whole lot of sugar.

By this time, the mixture is cooled off enough to add the vanilla and eggs (they won’t cook!)

Then the flour.  That’s it!

Pour batter in a foil-lined pan sprayed with nonstick spray.

Then get out your sea salt… the flaky kind.  Flakes make a difference- they’re prettier and they’ll sit on top of the batter (visually) a little easier than finely ground sea salt.

Sprinkle flaky sea salt on top.

And that’s the Salted Fudge Brownie! It turns out to be quite fudgy on the inside with a slightly crisp, thin layer on top. Every bite gives you a little bit of sweet and a touch of the salty too. Big time deliciousness :)

Yield: 16 brownies

Prep Time: 20 min

Cook Time: 35 min

Salted Fudge Brownies

Chocolate + a little sea salt = Heaven

Ingredients:

3/4 cup unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup + 2 Tablespoons unsweetened cocoa powder
2 cups granulated white sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon flaky sea salt (I use Maldon)

Directions:

1. Preheat oven to 350 degrees F. Line 9-inch square pan with foil, draping foil over edges. Spray foil with nonstick spray.

2. In a large saucepan, melt butter with chocolate over low heat, stirring occasionally. When mixture is melted and smooth, remove from heat. Whisk in cocoa, then sugar, then eggs, then vanilla and then flour... making sure that each is incorporated before adding the next. Pour batter into prepared pan. Sprinkle flaky sea salt over the top of the batter.

3. Bake brownies for about 35 minutes, until edges are set but the center is still a bit soft. A toothpick inserted into the center should come out coated with a little bit of the batter. You want them to remain fudgy and not come out dry.

4. Let brownies cool at room temperature for about an hour, then refrigerate just until firm (about another hour). At this point, gently lift brownies from the pan and peel back the foil. Cut brownies into squares and serve.

Source: RecipeGirl.com (Adapted slightly from Food and Wine)

29 Responses to “Salted Fudge Brownies”

  1. postedApr 11, 2011 3:25 AM
    J3nn

    Drool! Sweet and salty is a match made in heaven.

  2. postedApr 11, 2011 3:33 AM

    I can’t get enough salty and sweet. These brownies look terrific!

  3. postedApr 11, 2011 3:40 AM

    I die. Best combination ever.

  4. postedApr 11, 2011 6:37 AM

    Oh how I love salted sweets! Really gorgeous girl!!

  5. postedApr 11, 2011 7:09 AM

    Is there anything better than a salty/sweet combination dessert? Another great excuse to use my new sea salt!

  6. postedApr 11, 2011 7:15 AM

    Sweet and salty is a favorite combination of mine. These brownies are the perfect way to start off the week.

  7. postedApr 11, 2011 7:15 AM

    I love sweet and salty!

  8. postedApr 11, 2011 11:13 AM

    Oh yum, these look perfect! :)

  9. postedApr 11, 2011 11:41 AM

    I absolutely love a good brownie recipe. The added salt in this sounds so tasty. Mmm.

  10. postedApr 11, 2011 11:59 AM

    I love the sweet/salty combo. These brownies are a match made in heaven!

  11. postedApr 11, 2011 12:33 PM

    Salted Fudge? YES PLEASE!

    Gorgeous!!

  12. postedApr 11, 2011 1:33 PM

    I love Maldon and don’t use anything else for desserts that I finish with salt. I think the flakes are just a nice lighter presence than a crystal would be. This recipe is so similar to the one I’ve used for 30 years. I call it Baked Fudge because that’s what it reminds me of…no leavening, no cake-like for me; I love a dense gooey brownie too.

  13. postedApr 12, 2011 6:11 AM
    Amy

    This looks amazing – I can’t wait to try it! One of my favourite combinations.

  14. postedApr 12, 2011 8:00 AM

    Sometimes I feel like I have had enough chocolate (on rare occasions), but if there is salt added, then I can eat it for days. :) I recently made brownies too and had to add salt to the top – a must! Great recipe!

  15. postedApr 12, 2011 8:53 AM

    Oh my goodness! These look so yummy! I love sweet and salty combinations in desserts. Thanks for sharing :-)

  16. postedApr 12, 2011 10:04 AM
    Ms. Pearl

    Oh my, these look heavenly. Printing now.

  17. postedApr 12, 2011 4:27 PM
    SFIslandGirl

    Looks great but I’m concerned about the amount of sugar. For me, the two cups of sugar seems too much for the small amount of brownies. Did you find it too sweet? Do you think it would taste just as good with less sugar – say 1 cup or 1-1/4 cup?

    • April 12th, 2011 @ 7:33 PM

      @SFIslandGirl, I enjoyed them as-is. It’s tough to mess w/ amounts in baked goods, so I’m afraid I can’t recommend cutting down on the sugar. You can certainly try!

  18. postedApr 12, 2011 5:17 PM

    love the combination of salt & sweet

  19. postedApr 12, 2011 5:22 PM

    I love salt with sweets. I’ve even sprinkled it on my chocolate pudding!

  20. postedApr 12, 2011 5:40 PM

    these looks like the best brownies ever. i love salt on chocolate! yum.

  21. postedApr 13, 2011 7:04 AM

    Chocolate + salt = amazing!

  22. postedApr 13, 2011 8:18 AM

    I love a good fudgy brownie!! And sweet/salty, I am sold!

  23. postedApr 13, 2011 9:32 AM
    Heather @ GHWH

    I LOVE sweet and salty treats. Especially when chocolate is involved. Great recipe!

  24. postedApr 13, 2011 11:28 AM
    Jen

    There’s a great contrast with the salt and sweet. I haven’t tried salted brownies yet but I need to :)

  25. postedApr 13, 2011 8:41 PM

    Mmmm!

  26. postedApr 14, 2011 9:33 AM
    TastyandHealthy

    OMG, it looks so good, I’m going to make these Brownies, who’s coming?

  27. postedSep 25, 2012 11:08 AM
    Ida Mackin

    If I can’t find flake sea salt, is it OK to use the kind you grind?

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