This week Sara shares with you a recipe for a brownie that will become like your favorite sweater or hoodie. It’s the brownie that always makes you feel warm and right. With its rich chocolaty intensity and salty brine, it will fast become the brownie recipe you always reach for.
Sea Salt Brownies
3 ounces unsweetened chocolate, roughly chopped
1 stick unsalted butter, plus extra for pan
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon flaky sea salt (use 1/2 teaspoon if you prefer a sweeter brownie)
2/3 cup all-purpose flour
Heat oven to 350°F. Line an 8×8 or 9×9 inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Take the bowl off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold or even frozen. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
Makes 1 8×8 or 9×9 pan of brownies. I recommend cutting them small as they are rich with flavor.
Adapted from Smitten Kitchen’s “My Favorite Brownie”