A deliciously rich combination of sweet and salty. These are legacy-making brownies and will make you famous. Seriously.
1½ sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
¼ cup plus 2 tablespoons unsweetened dark cocoa
2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
¾ teaspoon sea salt
Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil or spray with cooking spray.
In a saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat.
In a mixing bowl begin whisking together the dry ingredients. In this bowl you will mix your dark cocoa, flour, and sugar. Once your dry ingredients are mixed together, we can begin incorporating the wet ingredients. Add your eggs and vanilla extract to the dry ingredients and mix them in with a spatula or use your stand mixer to mix these. Once these are incorporated, you can slowly add in your cooled chocolate and then incorporate that into your batter.
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 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.
Side note: The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
Recipe by The Motherload at http://momadvice.com/blog/2011/05/dark-chocolate-sea-salt-brownies