Salted Fudge Brownies.

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My mom collects cookbooks. She has hundreds and hundreds of them, all neatly organized in a little room off from the kitchen. Now that she has gotten to be somewhat computer savvy, she's finding even more amazing recipes from cooking websites and blogs. So when she finds and tries a recipe that really blows her away, people should sit up and take notice... then they should promptly make the recipe! She was raving about this Salted Fudge Brownie recipe, so we whipped up a batch this morning at the lake house. Needless to say, I've already had 3 brownies already... and it's only 2:30pm. They are the perfect combination of sweet, with a touch of saltiness. If you make these, definitely follow the directions and take them out of the oven when a toothpick inserted into the brownies comes out with a little of the batter still on it. That way, they are nice and fudge-y and don't get too hard once you put them in the refrigerator to cool. Happy baking!


Salted Fudge Brownies

(from Food and Wine)

1 1/2 sticks unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/4 c. plus 2 Tbsp. unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 tsp. pure vanilla extract
1 cup flour
1/2 tsp. sea salt (Make sure you're using sea salt, not kosher salt.)

Preheat oven to 350 degrees and line a 9″ square baking pan with foil. Butter or spray with cooking spray and set aside.

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.