Are you ready for a salty and sweet, fudgy and super amazing brownie? Good, because here it is!
That beautiful flaky sea salt just absolutely MAKES these brownies. Seriously, that salt takes them from good to freaking fantastic. And massive bonus, it looks so pretty!✨
Here's the thing - I am not the hugest fan of dessert. Yes, I like dessert and often want a little something sweet after a meal, but most of the time I would rather have more dinner than dessert. I'm sure there are plenty of people who will read this and think, "Whaaaaat?!? Girl, I could totally skip dinner and just eat dessert!" And I totally know people like that, I am just not one of them!
That being said, I think feeling this way about dessert makes me actually only eat/make dessert that I looove. And oh man, I looove these. My friend Katie brought them over to our house for that big Christmas party that we had, and I actually didn't have one the night of the party because I was so full (shocking, right?). But she was a nice friend and left some for us, and when I chomped into one the next day I, 1) made lots of yummy noises and 2) immediately texted her for the recipe.
It's no mistake that the word "fudge" is in the title, these brownies are so rich and decadently chocolatey. The consistency is much more fudge-like than cake-like, and I'm really not kidding about the salt; these babies are sweet but that sprinkling of salt just balances the flavors perfectly. I love a good salty-sweet combo and this one nails it.
Let's get started!
Get the good flaky sea salt - it's a definite must for this recipe!
I picked some up at Whole Foods.
Melt the butter and chocolate over low heat in a saucepan. Hey...it's brownies. I didn't say they were healthy! (They're not.)
Whisk in the cocoa powder, sugar, eggs & vanilla, and flour one by one until well-incorporated. If you have a stand mixer, use it! I should have. Yes, it will be one more thing to wash but it would have made this much easier.
Spray a 9x13 pan with nonstick spray, pour in the batter and sprinkle the flaky sea salt all over the top. Just go crazy with it.
Bake until the edges are set but a toothpick inserted in the center still comes out with a little bit of batter on it. Cool and cut into squares, and DIG IN!
They are just perfect on their own, but really quite awesome with a scoop of vanilla ice cream. Yummy noises await you!
Makes 24 brownies
- 3 sticks unsalted butter
- 6 ounces semisweet chocolate , finely chopped
- 3/4 cup unsweetened cocoa
- 3 1/2 cups sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- Flaky sea salt , to taste (Maldon brand is great!)
Preheat the oven to 350. Coat a 9x13 inch metal cake pan generously with non-stick spray.
In a saucepan, melt the butter with the chopped 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. Generously sprinkle the salt over the batter.
Bake for about 40 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, cut into 24 squares (4 brownies by 6 brownies in the pan) and serve!
Per serving (1/24 of recipe): 424 calories, 15g total fat, 9g saturated fat, 115mg sodium, 72g total carbs, 2g fiber, 63g sugar, 4g protein
...Uh, feel free to cut them into smaller pieces if that makes you feel better.
Adapted from Food & Wine