Salted Fudge Brownies
- 1-1/2 sticks unsalted butter
- 2 ounces unsweetened chocolate, finely chopped
- 1/4 cup plus 2 T unsweetened cocoa
- 2 cups sugar
- 3 large eggs
- 1-1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp sea salt
Preheat oven to 350°. Line a 9-inch square metal cake pan with foil, draping foil over edges. Lightly butter foil.
In large saucepan, melt butter with unsweetened chocolate over very low heat, stirring occasionally. Remove from heat. Whisking them in one at a time, add cocoa, sugar, eggs, vanilla and flour. Pour batter into prepared pan and smooth the surface. Sprinkle salt evenly over batter. Using a knife, swirl salt into batter.
Bake fudge brownies in center of 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 batter. Let brownies cool at room temperature in the pan for 1 hour, then refrigerate just until firm, about 1 hour. Lift the brownies from pan and peel off foil. Cut brownies into 16 squares. Serve at room temperature.
Salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.