Sunday, August 8, 2010

Salted Fudge Brownies

I had planned to make cupcakes for bookclub, but a combination of procrastination & laziness changed the plan to brownies. One of the many great things about brownies is that you're likely to have everything in your pantry that you need to bake 'em.

There were no regrets about changing the plan today [from cupcake-making]--these were some of the best brownies I've ever had! If you've never had salted brownies, you must go to your kitchen and make up a batch immediately!

Here's the recipe, from Food & Wine Magazine.

  • 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

  • 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.
  • Let the brownies 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.

According to the original instructions, these brownies can be refrigerated for up to 3 days, and frozen for up to 1 month. But chances are they'll be gone by the end of the first day! I recommend making a double-batch.

Unlike my usual self, I followed the recipe pretty accurately. For the chocolate, I used Endangered Species brand Intense Dark Chocolate with Cocoa Nibs, which has 75% cocoa content. The brownies are sweet, and not overly so. They are gooey and moist (fudey, if you will), with firmer crust & lovely saltiness in each bite.

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