salted fudge brownies

May 23, 2011

I don’t know what to tell you except that I’ve become obsessed with salted chocolate goods.

There are the chocolate sea salt cookies that are my go-to baked good. And then there’s the Salty Dog chocolate bars that I’ve told you about before and are now a staple in my pantry {not kidding about the word “staple”}. And now. Now there are salted fudge brownies and all is well with the world.

What makes these puppies so fudgy? Well, it likely has something to do with the hour of cooling time in the pan, plus the hour they get to hang out in the fridge. Pure torture for my fella. And me for that matter. But so worth it when you bite into a rich, chewy, fudgy, square of salted chocolate brownie heaven.

Knock yourself out.

Salted Fudge Brownies
adapted from Food & Wine


  • 1 1/2 sticks unsalted butter
  • 2 ounces unsweetened chocolate, finely chopped
  • 1/4 cup plus 2 tablespoons unsweetened cocoa, sifted
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1/2 teaspoon kosher salt/other coarse salt


  1. Preheat the oven to 350F. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
  2. 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.
  3. 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. Sprinkle with more coarse salt and serve at room temperature.

Note: These can be refrigerated for up to 3 days, and frozen for up to 1 month. Good luck with keeping them around that long.

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