Thursday, August 18, 2011

Salted Fudge Brownies

First off, I'd like to apologize. I'm awful about keeping up with this blog! But I'm making up for it with three posts today! So enjoy!

So my best friend Chelsea was in need of what she called "a grown up dessert" to bring with her up north. We stumbled upon these delicious treats!

Granted my pictures didn't turn out very well, the brownies sure did!
So here's the recipe:
. 1 1/2 sticks unsalted butter
.2 oz. unsweetened baker's 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 sea salt

  1. Preheat oven to 350 degrees. Line a 9x9 inch square pan with tin foil, enough for the foil to drape over the sides. Lightly butter the foil
  2. In a large saucepan, melt the butter and the unsweetened chocolate on very low heat, stirring often. 

3. Remove from heat. Whisking one in at a time thoroughly, add in the cocoa, sugar, eggs, vanilla, and flour. Pour the batter into the pan and spread evenly with a butter knife. Spread salt on top of the batter, then using the knife swirl it into the batter.
4.Bake for about 35 minutes, or until the sides are set, but when a toothpick is inserted into the middle, a little residue comes off with it.
5. Let brownies cool at room temperature for one hour, then refrigerate for at least another hour. Lift brownies out of pan and peel off foil. Cut into sixteen individual brownies. Serve at room temperature.


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