I am a big chocolate lover, but absolutely love a good brownie. These brownies from Eva Bakes have been made by a few ladies on my cooking board, and received rave reviews. I knew I needed to make them for a crowd or else we would have ate the entire pan. The brownies are wonderfully easy to make and are absolutely delicious. The salty sweet flavors with the chocolate is positively addictive- I can see why these were so popular! Ron thought these were fantastic and declared them to be the best brownies. Salt is dessert in very popular these days (I am looking at you salted caramel) and a salted fudge was a great variation from all the salted caramel taking over the blogosphere.
Kellen even tried a few bites of the brownie and you should have seen the grin on that little dude's face....
Salted Fudge Brownies
Instructions
1 and 1/2 sticks unsalted butter
2 ounces unsweetened choclate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
1 and 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt
Ingredients
Preheat oven to 350°F.
Generously grease an 8x8 square baking dish.
In a large saucepan over low heat, melt the butter and unsweetened chocolate. Stir occasionally until the mixture is uniform. Turn off the stove and remove the from the heat.
Whisk in the cocoa until it is fully incorporated. Do the same with both sugars, eggs, vanilla and flour. Add each ingredient individually and fully mix them in before adding the next one.
Transfer the batter into the prepared baking pan and smooth the surface with a spatula. Evenly sprinkle the sea salt over the top of the batter. Using a spatula or knife, swirl the salt into the brownie batter.
Bake the brownies in the center rack of your oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.
Cool for at least 1 hour on the counter. Cover the pan with plastic wrap and set in the refrigerator to cool for an additional hour.
Serve at room temperature.
Yield: About 16 brownies