Salted Fudge Brownies

Merry Christmas Eve!!! I figured the last thing I would leave you with before the holiday couldn't be some manly chicken wings. If you're still searching for a delicious treat to make, I strongly recommend these brownies. I was given the task of coming up with a chocolately dessert to serve for my mom and sister this evening. I've been stressing about it for a week, but once I cam across this recipe, I knew my search was over. I loved the salty, crunchy contrast with the not too sweet brownies. However, I would make one change next time and add a bit of coffee flavor to the batter a la Ina Garten to bring out that amazing chocolate flavor even more. The brownies are just the way I like them, thick and fudgy and oh so decadent. Again, there is an amazing contrast with that sea salt in the batter. If you're a bit daring, sprinkle a bit more sea salt on the finished product. I promise, you won't be sorry. Alright, now it is really time to wish you all a happy holiday and a fabulous time with family and friends. I hope my Christmas miracle is a new fridge so I can bring you some fun things next week!



Salted Fudge Brownies
(Adapted from Food & Wine, December 2007)



Makes 16 servings

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 teaspoon (approximately) coarse sea salt

Preheat the oven to 350 degrees. 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.

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